Guinness Lamb Stew with Vegetables

Tested & Perfected Recipes

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

guinness lamb stew

Admittedly, I don’t do much to celebrate St. Patrick’s Day (other than trying to remember to dress my kids in something green) but I do love the food. To that end, I’ve got two Irish recipes for you this week. First up is this hearty lamb stew with vegetables. The lamb is seared and then braised in a flavorful Guinness-spiked broth until it almost falls apart, and the vegetables are added at just the right time so they don’t get mushy. If you like my Beef Stew with Carrots and Potatoes, you’ll love this recipe too.

What you’ll need to make Guinness Lamb Stew with Vegetables

Begin by selecting the right cut of meat, which is lamb shoulder. Locally, I found it at Whole Foods but it was whole so I had to ask the butcher to cut it up for me. Be sure not to buy leg of lamb — it’s best for roasting or grilling, and won’t get tender in a stew. Have your butcher trim as much of the excess fat off the meat as possible, or you can do it yourself when you get home.

You can see some of the excess fat in the photo below where the yellow arrow is. Simply loosen those little flaps of fat with a knife and they pull right off.

How to make Guinness Lamb Stew with Vegetables

Season the meat with salt and pepper and then brown it in batches in a large pot or Dutch oven.

Be sure the oil is very hot and don’t crowd the pan or the meat won’t sear properly. This step is a bit time consuming but important because it caramelizes the surface of the meat and adds wonderful depth of flavor to the stew.

Set the meat aside, then add the onions and garlic to the pot, along with a few tablespoons of water to loosen the brown bits from the bottom of the pan.

Stir in the tomato paste and cook a few minutes more.

Add the lamb back to the pot and sprinkle it with flour, which will thicken the broth as it cooks.

Cook and stir for for a few minutes until the flour dissolves.

Add the braising liquid, which is simply beef broth, Guinness, water and herbs.

Bring the broth to a boil, then cover and simmer for about an hour and twenty minutes.

Add the carrots and potatoes and continue cooking until the meat is tender and the vegetables are cooked, about 30 minutes more. Be sure to stir it a few times so the vegetables don’t stick to the bottom of the pan.

As you can see below, the broth thickens up nicely as it continues to cook. Right before serving, stir in the frozen green peas. They’ll defrost and cook right in the stew.

You can definitely make this stew a day or two ahead, as the flavor only improves. Just note that the broth thickens up quite a bit in the fridge so you may need to add some water to thin it out.


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Guinness Lamb Stew with Vegetables

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Servings: 4-6


  • 3 pounds lamb shoulder, well-trimmed and cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable or olive oil
  • 2 medium yellow onions, cut into 1-1/2-inch
  • 6 cloves garlic, peeled and smashed
  • 3 tablespoons tomato paste
  • 1/4 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


  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 dissolved, 1-2 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 a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).
  9. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

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, 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.

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  • Absolutely fantastic! I cut the recipe in half because there are just two of us at home. I followed the recipe exactly, except for a very few minor changes that I made because of what I had. I used boneless leg of lamb because I had one and a half pounds of it in the freezer. Also I did not have frozen peas, so I added a drained can of cut green beans at the last minute. I cut the carrots and potatoes into bite-size pieces because that’s how we like it, then simmering them 30 minutes. At the point where I needed to add the vegetables, I thought my broth was too soupy so I did not cover the pot for the last stretch of simmering. Everything came out perfectly! The broth was very tasty, the lamb was very tender, and the amount of salt was just right. Thank you!!

    • — Christine Gallegos on December 29, 2021
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  • I love this!! I cut the recipe in half. The challenge was finding 1.5 lbs of boneless lamb shoulder that I could cut into 1 1/2 chunks. My butcher said he didn’t have it on hand, but that I could buy a shoulder of lamb, and he could bone it for me. Since I worked as an apprentice butcher while I was in Business School 50 years ago I said “I’ll do the boning. And I did.” A lot of new boning challenges to face, but I got it done.

    I started making this dish at 6:30pm when my bride and I normally eat dinner. I browned the meat, then the onions, added the lamb back in, all the liquids and THEN i notice I had to cook it for an hour and 20 mins plus another 30-40. That would have me eating when I expected to be in bed so I stopped. And started again 2 days later. The result was wonderful and looked MAHVELOUS, even though the frozen peas I was planning to use has disappeared. The best lamb stew I’ve ever made in my 66 years of cooking!

    Next time I going to use less potatoes (brides preference) and probably cut the small Yukon golds (vs baby) in 1/4s, and add some boiling onions, and remember to have the frozen peas on hand!

    Kudos on this recipe!

    • — Michael Thoma on December 19, 2021
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  • Don’t usually like stews but tried this one for st Patrick’s day… made this 3 times this year now! 😁

    • — Cas on November 10, 2021
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  • Jenn, thank you for putting in so much skill, care and effort to perfect your recipes and provide easy to follow instructions for those of us who are not particularly skilled in cooking. Your website has been such a positive and inspiring way to spend time with loved ones over the past 18 months, and I never thought I’d ever make such delicious meals in my life! This lamb stew is just the best comforting meal in moody weather, massive thanks to you for making home cooking so enjoyable xx

    • — Mel on October 29, 2021
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    • 💗

      • — Jenn on November 1, 2021
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  • Hi Jenn,
    I happen to have a leg of lamb, boneless, in my fridge. I was looking for a recipe for that, and came across this lamb stew. Could I substitute the leg cut?
    I’ve only ever cooked ground lamb before.
    I also have both your cookbooks. Love the recipes!!!
    Thx, Carol

    • — Carol on October 14, 2021
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    • Hi Carol, so glad you like the recipes! I wouldn’t recommend leg of lamb here — it won’t get tender if cooked this way — sorry!

      • — Jenn on October 15, 2021
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  • That’s a lot of liquid! I followed the recipe closely and it didn’t thicken as I’d have hoped. I’m not sure why the stew is covered for the duration of the cooking time.

    • — MHF on September 29, 2021
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    • Sorry to hear this didn’t thicken as much as you would’ve liked. If you make it again, feel free to simmer it for a while uncovered.

      • — Jenn on September 29, 2021
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  • Hi Jenn, could this be used as a base for shepherd’s pie? If so, do you think I’d need to alter anything? My husband doesn’t like ground meats and I thought this would be lovely topped with mashed potatoes. BTW I bought your second cookbook (I also have your first) and can I just say that the red snapper in coconut curry broth is divine!

    • — SandraMary on September 24, 2021
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    • Hi SandraMary, yes I do think you could use this as a base for shepherd’s pie. I’d simmer it for a while uncovered though so it thickens up (and is not too soupy). Also, thanks for your support with the cookbook — glad to hear you enjoyed the red snapper!

      • — Jenn on September 28, 2021
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  • Loved this recipe! I forgot the peas but it was still great!

    • — Alix on September 17, 2021
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  • The best ever, just making my 2nd in the last week.

    • — Les on July 31, 2021
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  • I made this today for a company of 4. Served with garlic bread on the side. Absolutely delicious. Thank you for the recipe!

    • — Elaine on July 10, 2021
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  • This recipe is such comfort food and has amazing flavor. I’ve made it twice. Half the meat the first time and now per recipe. My family loved it! So wholesome and satisfying, while tasting so fresh. This recipe is a keeper. Thank you!!

    • — Sandra on May 24, 2021
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    • There’s so many types of guinness now. Which one do I use? Thank you for your time

      • — Deborah Eddleman on November 20, 2021
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      • Hi Deborah, I believe this is the one I used, but any of them should be okay. Hope you enjoy the stew!

        • — Jenn on November 22, 2021
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  • Dear Jenn,
    I would love to make this dish but I don’t eat lamb. Could I use beef chuck instead of lamb or would this basically be too close to your beef stew with carrots & potatoes recipe (which I love!!)? Thanks! LMRM

    • — Lorraine Rossi Marier on April 10, 2021
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    • Hi Lorraine, it’s fine to use beef here. Hope you enjoy!

      • — Jenn on April 10, 2021
      • Reply
      • Thanks, Jenn, I’ll make it this weekend! LOVE your recipes!

        • — Lorraine Rossi Marier on April 11, 2021
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  • Jenn: I made this fabulous recipe yesterday for Easter today. I can’t wait to heat this up, and the frozen baby peas will add such a nice, fresh pop. Great meal.

    • — Pamela on April 4, 2021
    • Reply
  • Yummy! Lamb became very tender. Maybe too much tomato flavor, I would use a little less tomato paste next time.
    Fun to make for St. Patrick’s day with the cheddar soda bread recipe.

    • — Kath on March 25, 2021
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  • Made this today for St. Patrick’s Day and it was delicious – lovely rich dark colour and went well with Irish soda bread. We couldn’t get lamb shoulder so we used leg of lamb and it was fine. I did simmer it for only an hour instead of the hour and 20 minutes specified in the recipe. Will definitely make this again!

    • — Susan T. on March 17, 2021
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  • Delicious! I doubled the recipe and made it for a crowd of friends all from Ireland the weekend before St Patrick’s Day. Most of them asked me to send them the recipe and then texted the next day to remind me. No leftovers, unfortunately!!

    • — Catríona on March 14, 2021
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  • Didn’t care for the tomato paste, too much like regular stew.

    • — Paul Uyehara on March 14, 2021
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  • The lamb stew sounds delicious, but I am questioning about Guiness. Is that beer?

    • — MYRA NELSON on March 12, 2021
    • Reply
    • Yes, that is a beer. Hope you enjoy the stew if you make it!

      • — Jenn on March 12, 2021
      • Reply
      • Just made this today and loved it. I omitted the beer and used stewed tomatoes instead and the flavor was delicious.

        • — Carole Malczewski on October 3, 2021
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  • The stew turned out pretty bland. I would suggest doubling the amount of seasonings if you like more pronounced flavors.

    • — Kyle on March 10, 2021
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  • I made this stew for dinner tonight for the first time. It is fabulous. Great for a cold winter night! Lamb legs were on sale, so I had the butcher cut a half a leg into stew meat; it was so tender that no knife was needed to cut the meat, and it was so lean that I did not have to cut off any fat. Will definitely make this again.

    • — Kerry on March 2, 2021
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  • Do you have to use boneless meat for this recipe? My butcher said shoulder meat is not typically de-boned for stew. Thanks!

    • — Arshiya on February 25, 2021
    • Reply
    • Yes, you really need boneless lamb for this. I think shoulder works best here, but you can ask your butcher for a recommendation for a different cut.

      • — Jenn on March 2, 2021
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  • Wow, this was delicious! The gravy that this makes is very rich and flavorful. Fired up the cast iron dutch oven and this came together quickly. A little homemade bread with butter to sop up the gravy and the rest is history.

    • — Sandy on February 3, 2021
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  • Another recipe from a newsletter (no I am not on the payroll). I happened to have some lamb and Guinness (yea what are the chances). So this was a natural to try. Wow was my wife impressed. Tender, delicious and flavorful as promised. I added Shiitake mushrooms cause I like how they cooked in coq-au-vin. As well I added some small whole shallots as well as some chopped ones. My wife does not drink Guinness, but she loved this stew. St. Patrick’s Day is next.

    • — Tom in CP on February 2, 2021
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  • This is true comfort in every bite. Lamb is a favorite of mine and the robust flavors that this recipe pairs with lamb, beat every other recipe that I personally have tried. Like noted in the recipe, the flavors will only become more rich with time.
    I have already recommended this recipe to all of my family and will more than likely use it forever as my go to stew.
    I would emphasize the deglazing process after the meat has been browned. This step plays a large part in the deep roasted flavor that everyone will fall in love with, as I have!

    Big kisses to the chef!

    • — Alyssa on January 28, 2021
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  • This stew was perfect on a cold winter’s day. Perfect with the local lamb I had purchased.

    • — Michelle on January 28, 2021
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  • This turned out amazing! The recipe was very straight forward and easy to follow, as are all of your recipes! I took a little more time to trim the extra fat from the meat and it really made a difference, it was so tender and delicious and the flavours all complimented each other.

    • — Sanja on January 28, 2021
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  • I made this last night and this morning at breakfast my husband asked me what made the broth so rich and tasty! High compliments from him. Good broth is his fav!

    • — Patricia on January 24, 2021
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  • My family loved it. My go to from now on when making lamb stew.

    • — Kathy on January 22, 2021
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  • Amazing Lamb stew! Reminded us of the Irish stew we had in Ireland. My family loved this, and already wants it again.

    • — Rebecca Slavin on December 26, 2020
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  • Can you use cut up leg of lamb rather than shoulder? Like several of your reviews note, shoulder is not available in my area. Thanks! P.S. Your Maryland Crab Cake recipe was the best! Don’t want to skew your rating score, so I’ll vote 5 stars now and correct with a later view if different.

    • — Blair on October 10, 2020
    • Reply
    • I wouldn’t recommend leg of lamb here — it won’t get tender if cooked this way — sorry! And glad to hear you enjoyed the crab cakes. 🙂

      • — Jenn on October 12, 2020
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    • I used leg the first time I made it. Worked beautifully. Don’t over cook though.

      • — Michael J Dolenko on January 31, 2021
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  • I have a comment and a question. First, this is an amazing recipe. I spent over ten years trying every Guinness stew recipe I could find, searching for the elusive taste that I loved from traveling through Ireland on a major budget with my now-husband. I kept thinking I would find the ingredient that was responsible for the missing flavor. I felt so silly when I made yours, using lamb for the first time (every other recipe used beef, and I thought it was beef in Ireland). I realized the flavor I had missed was lamb (which I love, and has really a really recognizable flavor).

    Now the question: for some reason, lamb shoulder is not readily available in my area. I used lamb rib chops, that the butcher cut up, but that is an awfully expensive meal (just the meat was over $60. I do see ground lamb and occasionally lamb shoulder blade chops. Can you recommend the best way (if there is one) to get the lamb flavor using either of these (or something else) in combination with beef?

    By the way, every recipe of yours I have tried has been delicious. There are a couple other bloggers whose recipes I use because they are decent, QUICK everyday family meals. Yours take just a little more time than I sometimes have on weekdays but I can always count on them to be fantastic.

    • — Rachel on September 17, 2020
    • Reply
    • So glad you like the recipes, Rachel! This may be pretty disappointing considering you’ve been looking for so long for a lamb stew that’s “just right,” but I’m not sure of another cut that would make more sense — I’m sorry! While you won’t get the lamb flavor you’re looking for, you may want to give my beef stew a try. It’s similar and delicious!

      • — Jenn on September 21, 2020
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      • Hiya! Want to try this. Can I cook it in the oven?

        • — Dams on March 17, 2021
        • Reply
        • Sure, you can cook this in the oven if you’d prefer. I’d stick to the times indicated in the recipe. Hope you enjoy!

          • — Jenn on March 18, 2021
          • Reply
  • Omg! My boyfriend is Irish and I wanted to cook a nice easter dinner for him since we are stuck inside. The stew was just so nice! So full of flavour and the meat was as soft as butter! I added some mushrooms and celery. If an Irish man says this stew was nicer than his nanas, then it must be! Thanks for the recipe!

    • — Carla on April 15, 2020
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  • I made this last few days ago and we ate it for dinner tonight. My husband and I quite enjoyed it. Being of Irish descent it reminded me quite a bit of my grandmother’s cooking. Not to brag but I was very proud of how the dish turned out. However I did replace sweet potatoes with regular golden potatoes, For my husband does not care for sweet potatoes. I also added a cup of fresh green beans while simmering at the end. Thank you so much for sharing your recipe and bringing back such beautiful memories as I have of my grandmother.

    • — Pixie on April 12, 2020
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  • This is a family favorite! It is excellent!

    • — Jennifer Goodwin on February 3, 2020
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    • I just made it for the first time. I added some chilli pepper to give it a little kick but OMG it so gooooooood! Thank you for the recipe♥️

      • — Shane Bleier on April 26, 2020
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  • Hi, Jen – I just made this last night and I loved it. I added a can of diced tomatoes and cut back on the water to 1 cup. I would like to make this for our Christmas Eve dinner. But, I have an issue. The lamb I was able to buy ended up being quite strong in taste – too strong (I’m thinking it must be Australian,) and I also wasn’t thrilled with the variations in the size of the cubes. So, I have a question for you: how do you think this recipe would work with veal? (I think it would be fantastic.) Would you make any adjustments? Is it okay to cook the veal until it has a crust on it? Thanks so much, Jen.

    • Hi Laura, The most reliable substitute for lamb would be beef. I haven’t tested this with veal, but if you can find veal chuck, theoretically, it should work without any changes. I’d love to hear how it turns out if you try it!

  • Can I make this in a crockpot? If so, how would I alter the recipe?

    • Hi Catherine, 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.

    • Thank you! I tried the recipe and it was wonderful! Everyone loved it.

  • This recipe is fab! I made the stew again but with beef, no garlic and 2 onions instead of one as my partner hates garlic and we thought it was better than the lamb stew but that’s our opinion.

  • Hello! I can’t wait to try out this recipe; I’ve tried the Beef one with awesome results 🙂

    May I ask, may I add a little bit of canned tomatoes to this? Just to get that extra acidity… I understand this recipe is perfect as it is, but if you could add anything at all to it, what would you add?

    • Hi Ann, I think a bit of canned tomatoes would work nicely here. Enjoy!

  • We made the Guinness Lamb Stew with Vegetables tonight and we were super impressed with this recipe. We added celery and corn and it was delicious, so much so my husband suggested I write a review! I live in Australia and in our local supermarket I found it hard to get the right lamb portion so I bought a rolled lamb shoulder boneless roast and pulled it apart, cut off all the fat and chopped up the meat – it was so tender! Thank you for a wonderful recipe.

  • I’ve made this recipe several times now and it’s amazing! It is a family favorite and one I make often. The flavors are on point. It is delicious, hearty, very filling and perfect for chilly days. Thank you for sharing your recipes!

  • I’m simmering the stew as I write this and it smells sooo good! I had lamb chops in the freezer and decided to use those (bones added for flavor) rather than buying more lamb. It was easy to put together with pantry ingredients. Can’t wait to eat it! Happy St Patty’s Day!

    • What are the quantities of ingredients??

      • Hi Curtis, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!

  • Love this recipe it’s soooo delicious !!!

  • I used beef instead of lamb to make this stew. The beef came out so tender! My family loved it, not a drop left. I’ll definitely make this recipe again, and it’ll be perfect for St. Patrick’s Day.

  • Wonderful lamb stew! The lamb was so tender, almost melted in your mouth! Everyone raved about it. I did use 1/2 cup of flour instead of 1/4 cup as some others suggested and consistency was perfect. I also added some cooked barley with the peas at the end. We absolutely loved this stew!

  • Just made this for my husband’s birthday. It was absolutely delicious. The lamb was so tender. I will say I did cut off quite a lot of fat from the lamb shoulder, which left under 2 lbs. meat. Definitely enough, though. I also did not add the sugar. Plenty thick for us, but I had made it in the morning and reheated it later. This is a keeper.

    • — Bernadette Hanson
    • Reply
  • Awesome flavor! I did use leg of lamb meat and it does cook as tender as the cuts mentioned in the recipe.

  • Great flavor. Did not get thick enough for our tastes, ended up adding some cornstarch to thicken. Next time will use less liquids and see if that helps. Love all the variety of your recipes though.

  • I have made this stew several times over the course of the past year when I originally found this recipe. My husband told me he didn’t like lamb, but I decided to make it because I said he probably never had it prepared correctly. I was right! He absolutely LOVES this stew, as does our daughter. I made a few changes though. I added 1/2 cup of flour instead of 1/4 cup, I used John Smith’s Imperial Stout, I added a little more salt, I added 1-1/2 teaspoons of roasted garlic powder to the meat before I browned it, and I ALWAYS add twice as much smashed garlic, as we are all garlic fans! Today I decided to also use a teaspoon of thyme to the meat before browning it and it turned out absolutely fabulous! I usually serve this over homemade mashed potatoes. I once replaced the lamb for beef and it wasn’t as good. The lamb is definitely the best! Preparing this makes the house and the outside of it smell wonderful 🙂 thank you for this recipe! Absolutely delicious 🙂

  • This recipe is superb. All 3 of my kids eat this, they used to ignore soupy meat that I cooked. They prefer fried as usual. The big kids become curious how did I make this one. I am a big fan now, your recipes are easy and always a big hit at home, I have become a good chef mom now. I used to be non cooking working mom.

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