Lamb Stew with Vegetables
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.
This lamb stew is a comforting classic, much like my popular beef stew and Hungarian goulash, but with a distinctly Irish twist. Tender, seared lamb is slow-cooked in a Guinness-spiked broth, giving the stew a rich, malty flavor, while carrots and potatoes make it wonderfully hearty. Pair it with my Cheddar soda bread, and you’ve got a hearty meal that’s perfect for warming up on a chilly 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!!”
What You’ll Need To Make Lamb Stew With Vegetables
- Lamb Shoulder: Rich in flavor, this cut and becomes fork-tender when cooked slowly over low heat.
- Onions and Garlic: The flavor base of the stew.
- Tomato Paste: Adds umami, richness, and a slight acidity.
- Flour: Thickens the stew.
- Guinness: Adds a unique, malty depth and a hint of bitterness.
- Beef Broth: The savory liquid base for the stew.
- Bay Leaf and Fresh Rosemary: Bring earthy flavor.
- Carrots and Baby Yukon Potatoes: Add heartiness to the stew.
- Peas: Bring a pop of color, sweetness, and freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Pat the lamb dry and season with salt and pepper.
Heat 1 tablespoon of oil in a large Dutch oven until shimmering. Brown the lamb in batches, adding more oil as needed, and letting it develop a crust before turning.
Transfer the browned meat to large bowl and set aside.
Add the onions, garlic and 2 tablespoons of water to the pot.
Cook until the onions are soft, then add the tomato paste and cook a few minutes more.
Add the lamb with its juices back to the pan and sprinkle with flour.
Stir until fully combined, then add the Guinness, broth, water, bay leaf, rosemary, and sugar. Bring to a boil.
Cover the pot with a lid, turn the heat down to low, and simmer for 1 hour and 20 minutes. Add the carrots and potatoes to the stew.
Cover and simmer until the vegetables are tender and the meat is very soft, 30 to 40 minutes. Stir in peas and simmer until warmed through. The stew can be made up to 3 days ahead of time or frozen for 3 months.
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.
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
- 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.
- 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.
- Stir in the tomato paste and cook a few minutes more.
- 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.
- 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.
- 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.)
- 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.
- Make-Ahead/Freezer-Friendly Instructions: Prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Pair with
Nutrition Information
Powered by 
- 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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen, I used leg of lamb because shoulder wasn’t available and the meat just melted in your mouth, yummy! Would use again! Other than that I followed your recipe to a tee. But it was a bit bitter? Is this normal? Is this from the beer?
Thanks!
Glad it came out well with the leg of lamb! It shouldn’t be overly bitter, but beer does add some bitterness. If you make this again, I’d try using a milder beer.
Why do you say to add the potatoes after defrosting in this recipe when you say the beef stew with carrots and potatoes , also with Yukon Gold, can be frozen with the potatoes.
What recipe should I follow?
Thanks, Susan
Hi Susan, this recipe is quite old and I believe I developed it before the beef stew recipe. After determining I was able to freeze the beef stew with the potatoes and have it reheat well, I forgot to update this to make them align. I’ve updated the freezer friendly instructions to indicate that the entire stew can be frozen. Hope that clarifies!
Thanks so much.
I love to make your stews in advance. They are the best !
We just enjoyed this for Easter. Thank you!
I did add a bit of thickener, but otherwise followed directions exactly.
Delicious! We three loved it!
Allain
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!
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.
The second time I made this I simmered it for about 20 minutes after adding the veggies, to thicken it up a little bit, which I liked. I thought I’d mention that as I noticed people adding cornstarch, etc in the reviews.
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!