22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Lamb Stew with Vegetables

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort.

lamb stew in bowl with striped napkin

St. Patrick’s Day is the perfect occasion to indulge in some hearty Irish cooking. One of my favorites is this lamb stew, which is similar to my #1 most popular recipe, Beef Stew with Carrots and Potatoes, but with a distinctly Irish twist. It features tender, seared lamb that’s slowly cooked in a broth enriched with Guinness, giving it a unique, malty depth. Vegetables are added at just the right moment, ensuring they remain vibrant and tender-crisp. Paired with my Cheddar soda bread, this lamb stew makes a hearty and comforting meal that’s perfect for celebrating St. Patrick’s Day or for warming up any day.

“Delicious! I doubled the recipe and made it for a crowd of friends all from Ireland the weekend before St Patrick’s Day…No leftovers, unfortunately!!”

Catríona

What You’ll Need To Make Lamb Stew With Vegetables

Lamb Stew Ingredients on marble board
  • Lamb Shoulder: This is the main protein and flavor base of your stew. It’s rich in flavor and becomes fork-tender when cooked slowly over low heat.
  • Onions and Garlic: These aromatics add depth and a foundation of flavor, creating a savory backdrop for the stew.
  • Tomato Paste: Concentrated tomato paste adds umami, richness, and a slight acidity that enhances the overall taste and color of the stew.
  • Flour: Used to thicken the stew, giving it a hearty and satisfying texture.
  • Guinness: Adds a unique, malty depth and a hint of bitterness that complements the lamb beautifully.
  • Beef Broth: Provides the liquid base for the stew, contributing to its richness and depth of flavor.
  • Bay Leaf and Fresh Rosemary: These herbs infuse the stew with aromatic and earthy notes.
  • Carrots and Baby Yukon Potatoes: These vegetables add sweetness, texture, and nutritional value, making the stew more filling and balanced.
  • Peas: Added towards the end of cooking, peas provide a pop of color, sweetness, and freshness to contrast the rich and savory flavors of the stew.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Pat the lamb dry and season with salt and pepper.

lamb meat seasoned with salt and pepper

In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch.

seared lamb pieces in Dutch oven

Transfer the browned meat to large bowl and set aside.

seared lamb pieces on plate

Add the onions, garlic and 2 tablespoons of water to the pot.

onions and garlic in Dutch oven

Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes. The add the tomato paste.

adding tomato paste to onions and garlic in Dutch oven

Cook a few minutes more.

onions, garlic, and tomato paste mixed together

Add the lamb with its juices back to the pan and sprinkle with flour.

adding flour and lamb to Dutch oven

Stir with a wooden spoon until the flour is completely mixed in, 1to 2 minutes. Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.

broth, beer and herbs added to the Dutch oven

Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes. Add the carrots and potatoes to the stew.

potatoes and carrots added to the partially cooked stew

Cover and continue simmering until the vegetables are cooked and the meat is very tender, 30 to 40 minutes. Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through.

lamb stew in Dutch oven

Frequently Asked Questions

Can lamb stew be made ahead?

Definitely! Lamb stew can be made up to 3 days ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. The broth may thicken in the fridge, so thin it with a bit of water or beef broth when reheating, if necessary.

Can lamb stew be frozen?

Yes, the stew can be frozen for up to 3 months. However, leave out the potatoes, if possible, as they do not freeze well. When ready to serve, you can cook some potatoes separately and then either mix them into the stew or serve them alongside it.

What’s the ideal cut of lamb for making stew?

Lamb shoulder is the best choice. Avoid using leg of lamb since it’s better suited for roasting or grilling and doesn’t become tender in stew. Ask your butcher to remove as much excess fat as possible, or trim it yourself at home. I

You May Also Like

Lamb Stew with Vegetables

Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort.

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Total Time: 3 Hours

Ingredients

  • 3 pounds lamb shoulder, well-trimmed and cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable or olive oil
  • 2 medium yellow onions, cut into 1½-inch
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 1 cup Guinness
  • 3 cups beef broth
  • 2 cups water, plus 2 tablespoons more for cooking onions and garlic
  • 1 bay leaf
  • 1 small sprig fresh rosemary
  • 2 teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • 1 cup frozen green peas

Instructions

  1. Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.
  2. Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
  3. Stir in the tomato paste and cook a few minutes more.
  4. Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is completely mixed in, 1 to 2 minutes.
  5. Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.
  6. Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)
  7. Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.
  8. Make Ahead: This stew can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Wait to add the peas until right before serving so they maintain their freshness and vibrant green color. Reheat the stew gently on the stovetop. The stew may thicken in the fridge, so add a bit of water or broth if necessary when reheating.
  9. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. However, leave out the potatoes, if possible, as they do not freeze well. When ready to serve, you can cook some potatoes separately and then either mix them into the stew or serve them alongside it.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 789
  • Fat: 52g
  • Saturated fat: 20g
  • Carbohydrates: 36g
  • Sugar: 9g
  • Fiber: 6g
  • Protein: 42g
  • Sodium: 1242mg
  • Cholesterol: 150mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • I was having a hard time finding lamb shoulder so I used a round bone lamb chop and a 1 lb package of lamb neck (bone in). Also, because I live alone I typically adjust the ingredient proportions to make one serving for dinner and one for leftovers. And I thickened with a cornstarch slurry. It turned out wonderful and I wouldn’t change a thing next time I make it unless I can find some fresh lamb shoulder. For the leftovers I served the stew over orzo and definitely yum!

    • — Bruce Kriha on March 22, 2024
    • Reply
  • I did this with beef as I had some, and braised it in the oven for the first 2 hours, like your beef stew recipe. After that, I was baking some cheesy bread so I added the vegetables and finished it off on the stovetop. It was great, and I think we preferred it to your beef stew that I have been making for years. I will have to try it with lamb.
    Also, a can of beer is a lot cheaper and more convenient than a bottle of wine, although I don’t mind drinking up the leftover wine with supper!
    Thanks for another family favourite.

    • — Squeaky on March 17, 2024
    • Reply
  • I honestly can’t imagine what I would do without Jen’s recipes. I make on average about 3 a week and can’t wait to make this for a festive St. Paddy’s Day dinner tomorrow. I scored the last 3lb boneless lamb shoulder from our great neighborhood butcher today and they make their own veal stock too, so we’re all set!

    • — Emily on March 16, 2024
    • Reply
  • Can I make this recipe in a slow cooker? If yes, how many hours and at what level, high or low?

    • — JSK on March 10, 2024
    • Reply
    • Hi, this can be done in a slow cooker — You’ll still need to go through all the initial steps like searing the meat on the stovetop, so not sure it’s worth it. If you choose to use a slow cooker, I’m not sure how long it will take (as I don’t have a slow cooker), but Martha Stewart’s website has an article that provides some guidance. I’d just go to marthastweart.com and search for “How to Convert Your Favorite Recipes for the Slow Cooker.” Hope that helps and that you enjoy the stew!

      • — Jenn on March 11, 2024
      • Reply
  • What can I substitute for the beer? Just more beef broth?

    • — Connie on March 10, 2024
    • Reply
    • Yep 🙂

      • — Jenn on March 10, 2024
      • Reply
  • I am hoping to make this for a special St. Patrick’s Day dinner on Sunday, however, I am unable to find a lamb shoulder roast anywhere in my state (NH). A reputable butcher in the area has lamb leg, and he said it’s essentially the same thing, just a bit leaner. A should roast comes from the front leg, and a lamb leg comes from the back. Can I substitute lamb leg, and how can I ensure it doesn’t come out dry? We’re hosting my daughter-in-law’s British mum for dinner, and she’s half Irish. I have to get this right! 🙂

    • — Deb on March 10, 2024
    • Reply
    • Hi Deb, You can use the lamb leg without any other modifications. The meat won’t be quite as tender but the stew will still be good. Hope everyone enjoys!

      • — Jenn on March 12, 2024
      • Reply
  • I’d like to try this recipe. My family would like me to make Guinness stew, but nobody likes lamb. Could I make the recipe with beef? (I’m trying for an Irish style stew with Guinness rather than the French version with wine.). Thanks for your help.

    • — Terry on February 23, 2024
    • Reply
    • Sure, it would be fine to use beef here. Hope everyone enjoys it!

      • — Jenn on February 23, 2024
      • Reply
  • Hi, Jenn,
    I’m not a billionaire, so I am wondering if I can use ground lamb instead?
    Thanks!
    Rebecca

    • — Rebecca Reynolds on February 12, 2024
    • Reply
    • Hi Rebecca, I’ve noticed that lamb is very expensive right now. Unfortunately, ground lamb won’t work here though — sorry!

      • — Jenn on February 13, 2024
      • Reply
  • Hi
    Am going to try this for first time this weekend .I love the beef one so am looking forward to this .
    Can I cook this in either oven or the slow cooker .my preference would be slow cooker .would I need to reduce the liquid .
    Thanks so much in advance
    Brenda

    • — Brenda on January 31, 2024
    • Reply
    • Hi Brenda, This could be done in a slow cooker — You’ll still need to go through all the initial steps like searing the meat on the stovetop, so not sure it’s worth it. If you choose to use a slow cooker, here are some tips that may help you to adapt the recipe (and I believe the tips mention reducing the liquid). After going through all the initial steps, you could also put this in a 325-degree oven for the same amount of time that the stew simmers on the stove. Hope you enjoy!

      • — Jenn on February 1, 2024
      • Reply
  • I love this recipe!!!! I am gluten-free, so a straight swap for rice flour works perfectly to thicken this. I follow the exact same steps, and it is indistinguishable from its flour-thickened counterpart. I would not use a cornstarch slurry as it would look like dog food, you need it to be opaque like gravy. I also use more broth in place of Guinness when I don’t have GF beer.

    • — Chris on December 16, 2023
    • Reply
  • Hello, can I substitute beef broth for lamb bone broth / lamb stock?

    • — Sheryl Tan on December 7, 2023
    • Reply
    • Sure!

      • — Jenn on December 8, 2023
      • Reply
  • How long does this recipe take from start to finish if I cube the lamb shoulder myself?
    PS I love ALL of your recipes, and made two Blueberry Coffee Cakes yesterday for visiting friends and family, but made one with fresh strawberries-and they were both amazing!! Thanks for the great job you do, and for sharing your gifts and talents with all of us so generously online!

    • — Pamela R. on April 29, 2023
    • Reply
    • So glad you like the recipes! 🙂
      I’d guesstimate you should allot 3 to 3.5 hours for the stew. Hope you enjoy it!

      • — Jenn on May 1, 2023
      • Reply
  • Hopefully this turns out ok. I had to sub out beef for lamb because I couldn’t find lamb anywhere in time, but it sure smells good thus far!

    Just to note, I had this recipe/website up on my tablet and never before I have been so incredibly frustrated trying to follow along with a recipe, as pop-up ads would fill my screen about as quickly as I could clear them. Seriously, every single time I looked at the screen I had to adjust the window and remove ads just to see what I was trying to read. I realize you make money off this website and I don’t begrudge anyone trying to make a living, but when there are so many pop up ads that you can’t rightly follow the recipe you’ve gone WAY overboard.

    • — Sudz on March 26, 2023
    • Reply
    • Hi Sudz, So sorry for the frustration. Tablets can cause issues when looking at websites, especially if they are turned horizontally.

      • — Jenn on March 27, 2023
      • Reply
    • I have mac book there are ads on the right side , but no pop ups – love so many of your recipes !!

      • — Marilyn Lieberman on September 18, 2023
      • Reply
  • I doubled the recipe for a group of nine to celebrate St. Paddy’s Day and everyone loved it. It was very tasty and the lamb was nice and tender. I used the recipe as stated and I would not change anything. I was asked for the recipe. There were no leftovers and I noticed everyone had more than one helping. I had cavatelli pasta on the side and everyone liked having the stew over that. It paired very well with Irish soda bread to complete the St. Paddy’s Day celebration.

    • — Edie on March 21, 2023
    • Reply
  • I made this pretty much as is and it was very good. When I had a chance to try it again with a twist, I added about 3x the Guinness, reduced the sugar a bit, separated then reduced the braising liquid by about half, recombined, and served on mashed potatoes instead of putting halved potatoes in the stew. It was incredible and I watched people go back for 3 bowls!

    • — Tim K on March 19, 2023
    • Reply
  • Just the most awesome recipe. My husband just loved it. I followed the advice and really browned up the lamb because in Fort McMurray all I could get was a leg roast. He’s said the sauce was the best! The shine on the sauce/gravy was so great for presentation. Thank you!

    • — Colleen Schaffner on March 17, 2023
    • Reply
  • Wonderful! I trimmed off the fat and marinated the meat for four hours in one Tbsp each of coriander, garlic powder, black pepper and paprika along with the beer. I cooked the fat down and removed the cooked gristle. I then used the fat to cook the dredged lamb. I also cooked the vegetables in the fat and added the cooked lamb back to the stew. I then added the marinade beer and broth and tomato paste. I made a slurry from the dredging flour and poured it in at full boil. I added chopped green onions, since I did not have peas. Wonderful recipe! Thank you!!

    • — TK on February 22, 2023
    • Reply
  • I have a question, I have a smoked leg of lamb in my freezer. Do you think that smoked flavor would be too overpowering for this stew, or just add a little extra something? Thank you.

    • — Mistie on October 8, 2022
    • Reply
    • Hi Mistie, I wouldn’t recommend it — sorry!

      • — Jenn on October 11, 2022
      • Reply
  • It was absolutely Delicious. The only thing I did different was add a tablespoon of butter when I added the peas.

    • — Nan on June 5, 2022
    • Reply
  • Followed this recipe exactly (took 4 stores to find lamb shoulder). I have thrown all other recipes out. By far the best!

  • Amazingly delicious! Followed recipe exactly, except I did have to buy bone in shoulder so cut the meat off but threw the bones in the pot, too. And I omitted the potatoes and served over mashed potatoes instead. – great meal for a cold day

  • I would like to add parsnips and turnips. Has anyone prepared the recipe with them? Thank you.

  • Hi! I’m loving this recipe so far! It’s just in the oven and I’m wishing it was done! Can’t wait to try as it smells delicious.

    • — Beck and Bulow
    • Reply
    • Wondering how it would be to cook in the oven instead. What temperature and for how long?

      • Hi Karen, I’d follow the cooking time and temp from this recipe. Hope you enjoy!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.