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Guinness Lamb Stew with Vegetables

4.5 stars based on 45 votes


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.

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.

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

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. Note: 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).
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Nutrition Information

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  • 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.

Reviews & Comments

  • Jenn, once the stew is put together, can I put it in a low oven to cook?

    - Carol on March 15, 2018 Reply
    • Hi Carol, Yes, 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 16, 2018 Reply
  • 5 stars

    I always make lamb stew twice a year, March and December. And this is my favorite recipe so far because its simplicity both in prep and ingredients lets the lamb really shine through. Using beef broth instead of chicken broth also plays strongly in favor of the lamb, but I recommend using only 2 cups of beef broth instead because, again, you’ll want to play to this recipe’s strength, that robust lamb flavor, and not overpower it. Also, don’t be afraid to be more liberal with the rosemary. The recipe also calls for 1 cup of Guinness, which leaves you at a critical life decision, do you pour the remaining 4 oz down the drain (heresy), do you drop the remaining 4 oz into the recipe (recommended), or do you just drink it (inevitable)? 5 Stars.

    - jamessearsftw on March 6, 2018 Reply
    • Your beer quandary made me laugh – glad you like the stew! 🙂

      - Jenn on March 6, 2018 Reply
  • 5 stars

    This recipe is easy and delish! Highly recommend giving it a try.

    - Cat Goldberg on February 4, 2018 Reply
  • Most flavorful lamb stew ever! Mmeat was so tender. Absolutely no contest with first lamb stew I made 30 years ago. Will definitely make this my go to lamb stew recipe. Thank you!!

    - Terry on December 31, 2017 Reply
  • HI jenn, my family is gluten free. What can I use instead of flour to thicken the stew?

    - Debbie on December 15, 2017 Reply
    • Hi Debbie, gluten-free flour would also work nicely here. Enjoy!

      - Jenn on December 15, 2017 Reply
  • Have made many recipes from Once Upon a Chef.. have loved each one. Made this stew and followed recipe no substitutes. Stew was rich in flavor and delicious, I did add few more veggies as our family likes vegetables. The whole family was raving about richness of flavor, I served this with cornbread, and salad.. The best!

    - Lita on November 30, 2017 Reply
  • 5 stars

    I had Irish stew last year at a pub in Ireland. I loved it and when I found your recipe, I just had to try it. It came out amazing. Just like the one I had in Ireland. Thank you. I can’t wait to make it again.

    - theodora hamezopoulos on October 26, 2017 Reply
  • Hello Jenn,
    I can’t find lamb shoulder anywhere in my area. The butcher offered to cut lamb shank or inside round instead. Would that work? Thanks a lot!

    - Tina on October 17, 2017 Reply
    • Hi Tina, I’d suggest lamb shank. Hope you enjoy!

      - Jenn on October 17, 2017 Reply
  • I cannot begin to tell how much I enjoy all your recipes! Have a question for this one. Can it be done in n a slow cooker? What would be the procedure? Thanking you for all the good recipes.
    Madeleine Cotterill

    - Madeleine Cotterill on October 16, 2017 Reply
    • So glad you enjoy the recipes, Madeleine! This stew could be done in a slow cooker; You’d still need to go through all of the initial steps like searing the meat on the stovetop, so not sure it’s worth it. If you do choose to use a slow cooker, here are some tips that may help you to adapt the recipe.

      - Jenn on October 17, 2017 Reply
  • 5 stars

    I have made this several times and my family goes crazy for it! Super flavorful, however I had to adjust the flour to a heaping 1/2 cup. I also added some roasted garlic powder to the salt/pepper that I coated the meat with! Tastes even better when reheated. Makes 3 meals for 3 in my household. YUM!

    - Beth on August 3, 2017 Reply
  • 3 stars

    Was basically a beef stew but with lamb. Also thought it was too watery unfortunately.

    - Ken on May 6, 2017 Reply
  • 5 stars

    I made this for Friday night dinner this St. Patrick’s day(2017) as an alternative to corned beef and cabbage. Everyone loved it including the 8 and 11 year old kids. The lamb stew meat I used was local, organic etc from our meat share so the quality was good. I mostly did a 2/3rds ratio as I only had 2 pounds of lamb. That said, I did full amount of garlic and onions that the 3 lb recipe called for. Also I slightly reduced cook times to allow for the 2lb alternative. I have just finished the small amount that was left over for lunch and have to say it was even better than Friday night as the flavors have developed even further. I will make this recipe again and I can imagine it will become a family favorite. Thanks for the wonderful recipe.

    - Susan on March 20, 2017 Reply
  • I sent a question and accidently sent before completed…
    Love your blog and all recipes that I have tried.
    Thank you

    - Maryann on March 19, 2017 Reply
    • My pleasure Maryann- glad you enjoy the recipes!

      - Jenn on March 19, 2017 Reply
  • 3 stars

    We liked the stew but it was very soupy. I even added more flour. Frankly, nothing special.

    - Kabbott on March 17, 2017 Reply
  • I asked the butcher for lamb shoulder and he told me shoulder has so little meat on it and would therefore be very expensive to buy what I needed so he recommended I buy inside round.

    - Monica Campbell on March 16, 2017 Reply
    • Hmmm… I’ve never experienced that when buying lamb shoulder. I suspect the inside round should work as well. Hope you enjoy!

      - Jenn on March 17, 2017 Reply
      • 5 stars

        I used a lamb rump because it was cheaper, cut off about 90% of the fat, and it was divine! Thick, hearty, and flavorful! The meat fell apart like brisket! Yum!

        - Taylor W. on July 10, 2017 Reply
  • 5 stars

    this recipe was excellent. I made it just as recipe directs and was very pleased. The lamb was tender and the flavor of the soup was fantastic. I plan to make this again.

    - amy on March 16, 2017 Reply
  • I have 5 lbs meat how do I adjust the other ingredients accordingly? Answer needed urgently…Thankyou

    - Monica Campbell on March 16, 2017 Reply
    • Hi Monica, I’d multiply all of the other ingredients by 1.5. Hope you enjoy it and please come back and lmk how it turns out!

      - Jenn on March 16, 2017 Reply
  • 5 stars

    I’ve tried many beef stew recipes over the years, and mostly they all taste the same. This recipe is special! It has so many flavors, yet still seems traditional. The use of lamb really makes it fancy, in my book, too. I followed the recipe exactly, and I had no trouble. Thanks for this!

    - BBeyer on March 16, 2017 Reply
  • What size pot/crock pot should be used?

    - Cristin on March 14, 2017 Reply
    • I made this in an 8 quart pot, so something in that size range works well.

      - Jenn on March 14, 2017 Reply
      • Could the reciped be halved and cooked in a 4 or 5qt pot? There are only 2 carnivores in our household and we don’t want to waste.

        - Cristin on March 16, 2017 Reply
        • Yes, definitely!

          - Jenn on March 16, 2017 Reply
  • 5 stars

    Loved this recipe. So simple and tasty. I used what we had in the house though so I had to modify a few things like using chicken broth and coors light because it’s what we had and katsup instead of tomato paste and sugar. It worked out great. Delicious!!!

    - Orite on March 12, 2017 Reply
  • 5 stars

    I made it in an electric pressure cooking following the adaptations posted by another reviewer (15 minutes/high pressure) and it turned out great! Thank you, Ms. Segal, for such delicious recipes–and thanks to the fellow cooks who take the time to review them so we can learn from each other!

    - rodcin on February 13, 2017 Reply
  • Can this be baked in the oven in a Dutch Oven?
    I usually find that the meat is more tender if oven baked instead of cooked on the cooktop.

    - Debbie on February 10, 2017 Reply
    • Hi Debbie, Yes, 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 February 10, 2017 Reply
  • 5 stars

    Hand down, this is the BEST LAMB STEW EVER!!!

    - Jeanne on January 30, 2017 Reply
  • I’ve just made this stew, following your recipe perfectly, but my broth just didn’t thicken like yours did- mine stayed the consistency of yours in the picture when you added the carrots and potatoes. Any idea why this would have happened?

    - Claire on January 21, 2017 Reply
    • Hmmm- did you leave it uncovered while simmering it?

      - Jenn on January 22, 2017 Reply
  • I would love to make this for a small dinner party. Would this stew work well, if slightly thickened, as a lamb guinness pie?

    - Sahara Glasener-Boles on January 9, 2017 Reply
    • Hi Sahara, Yes, I think that’s doable I’d prepare the stew in the same way, but just drain the liquid after it’s done cooking. Hope everyone enjoys!

      - Jenn on January 10, 2017 Reply
  • 4 stars

    Thank you for sharing your recipe. I have a question? Why don’t you marinate the meat the day before? I followed Ina Garten to make beef stew and she marinates meat in red wine for 24 hours. I am just curious. This is a beautiful site. HAPPY COOKING!!

    - Rebecca on January 8, 2017 Reply
    • Hi Rebecca, I don’t find it necessary to marinate slow-cooking cuts, as they absorb so much flavor during the cooking process. But feel free to marinate if you like – can’t hurt :).

      - Jenn on January 9, 2017 Reply
  • Hi — I want to make a lamb stew because I hear lamb is great for post-surgery healing. But I’m torn. I love stew with red wine (like you beef stew…delicious?). Would it be best to make the beef stew recipe with lamb or the lamb stew recipe with wine? Thanks!!

    - Iesa on December 17, 2016 Reply
    • Hi Lesa, I’d go with the beef stew recipe with lamb :).

      - Jenn on December 18, 2016 Reply
  • Anyway to use leftover leg of lamb(bone in)
    instead of fresh? How would you suggest
    CANNOT wait to make this!

    - Mary on December 3, 2016 Reply
    • Hi Mary, I wouldn’t recommend it– I’m sorry!

      - Jenn on December 5, 2016 Reply
  • 5 stars

    This is a great make ahead dish and the flavor improves after resting. in the refrigerator. I substituted red wine for the beer since I didn’t have any beer on hand and it turned out beautifully. The next time that I make this, I will serve it with polenta.

    - Robin on December 2, 2016 Reply
  • 5 stars

    I made this using beef instead of lamb and it was fantastic. My husband loved it. I omitted the sugar and used a porter beer that we had on hand. It tastes great as leftovers. Next time I will double the recipe and freeze it.

    - Gina on December 1, 2016 Reply
  • 5 stars

    I just cooked (today) this recipe and I loved it like cooked food. I followed the recipe instruction but I put few changes to it. For example, I left the sugar out because I am not really a sugar person, I added thyme to my stew, I put it in the oven, I used white butter beans instead of the green peas.

    I must admit, I put the butter beans, carrot, rosemary, bay leaf straight in the Dutch oven before I put it in the oven, which means they were there for 2 hours. It wasn’t a problem in my opinion. I only put in the redskin potatoes when 40 minutes cooking time was left.

    I served it with mashed redskin and sweet potatoes with some whipped cream and butter. As god is my witness, it came out very rich, tasty and succulent.

    I can’t wait to see tomorrow so as to take another dip in the pot. I am really a lamb and Guinness person, which means this recipe comes very handy for me.

    Thanks for sharing this great recipe and I shall cook it next weekend.

    - Cloggy Seba on November 24, 2016 Reply
  • Hi Jenn, I wonder if i can use Beef instead of Lamb ? if yes what type or cut should i use for the Beef?

    Regards, Marjanne

    - marjanne on November 18, 2016 Reply
    • Sure, Marjanne — I would use a chuck roast.

      - Jenn on November 18, 2016 Reply
  • 5 stars

    I was a bit worried when I was making this since we really aren’t lamb eaters, I wondered if the lamb would be tender, would it taste good…well it was delicious! The hubby said it was the best homemade meal he had in a while and I cook homemade meals frequently, this was a total success and pefect for the cooler weather.

    - Christina on November 14, 2016 Reply
  • 5 stars

    Thanks for the wonderful recipe! Made it today for after a hike tomorrow but just had a sneaky taste, the gravy is so tasty and glossy and the lamb is delicious.

    - Vita on November 12, 2016 Reply
  • 4 stars

    I don’t get to cook very often and I was able to complete your recipe successfully the pictures were very helpful. The family enjoyed it thoroughly next time I make it I may add some turnips

    - Stephen Moore on October 27, 2016 Reply
  • Hello, getting ready to prepare this with lamb for a wedding soup. I need to have 10 gallons. Aaah I am so bad with measuring . Would 4-6 servings be about a gallon? Help.

    - Dawn Core on August 31, 2016 Reply
    • HI Dawn, That’s a lot of stew to make! Each serving is about 2 cups, so a pot of the stew as is, would be about 3/4 of a gallon.

      - Jenn on August 31, 2016 Reply
  • I’ve just made this and it’s delicious.
    Not a fan of lamb, so I prepared it ahead to get rid of the smell. Placed it in vinegar for 30min and rinsed, than in milk for overnight.
    I had lamb shank with bones, but it worked out well, I placed even the bones in the simmering stew.
    And the green peas boiled separately so they don’t become brownish from the stew.
    It’s a really good recipe similar to your beef stew, which I love 🙂
    Thank you!

    - Ildi on August 19, 2016 Reply
  • Hi, would you be able to post the metric measurements for this recipe please, I am looking to cook it tomorrow. Thanks

    - Niamh on July 6, 2016 Reply
    • Hi Niamh, I just added them. Hope you enjoy!!

      - Jenn on July 7, 2016 Reply
  • 5 stars

    One of our FAVORITE lamb recipes. Depending on the fat content we occasionally add a little bit more sugar. Our family loves this. Thanks for the recipe.

    - Chris on April 7, 2016 Reply
  • 5 stars

    The Guinness Lamb and Vegetable Stew was absolutely delicious! My 91 year old mother from County Galway loved it.
    Thank you Jenn! I look forward to trying more of your recipes.
    Best regards,

    - Mary on April 5, 2016 Reply
  • Is it ok to make this recipe a day ahead? —
    Lamb Stew. Would the lamb take on a less desirable life of its own ??


    - Charlotte Akridge on March 31, 2016 Reply
    • Absolutely, Charlotte, it will be even better the next day. Enjoy!

      - Jenn on April 1, 2016 Reply
      • I am wondering if I could add barley to this stew? I love barley beef stew and it looks like it would be a good fit here. Thoughts?

        - Nicole - Seattle on October 9, 2016 Reply
        • Hi Nicole, Absolutely but I’d cook it separately and add it at the end, otherwise it will soak up all the broth. Hope you enjoy it!

          - Jenn on October 9, 2016 Reply
  • the guiness lamb stew can i freeze half

    - Deb lara on March 26, 2016 Reply
    • Deb, For the most part, the stew freezes nicely — just omit the potatoes because they don’t freeze well. You can boil some potatoes separately when you defrost the stew and either add them in or serve them on the side. Enjoy!

      - Jenn on March 26, 2016 Reply
  • 5 stars

    I made this stew last night. Oh my. Hands down the best stew I’ve ever made, and I’ve made a lot. Thanks for the awesome recipe!

    - Kirsten on March 21, 2016 Reply
  • Could I make this in an electric pressure cooker therefore cutting the time down, or do you think that will alter the flavor?

    - Cindy on March 16, 2016 Reply
    • Hi Cindy, I don’t have any experience with pressure cookers…I think they are supposed to be good for stews but you may need a different recipe that’s specific to a pressure cooker.

      - Jenn on March 16, 2016 Reply
    • 5 stars

      I’ve made this in my pressure cooker and it’s amazing. You would do almost everything in the same order. Brown the meat, take it out, then the onions, etc.. I put everything in but peas, stuck it on high pressure for 15 minutes.. And it was ready to go. Add peas.
      Flavor is unbelievable and meat is incredibly tender like always in a PC.

      - Rebecca on March 17, 2016 Reply
  • Hello, im making this for my family for dinner tonight. What goes well on the side for this? Bread? what kind if so? anything else??

    - Cheyenne Sommers on February 27, 2016 Reply
    • Hi Cheyenne, I like to serve it with a French baguette and a big green salad — that’s all you need.

      - Jenn on February 27, 2016 Reply
  • 5 stars

    Instead of simmering it on the stove, I braised the stew in a 350 degree oven for the times indicated in the recipe, and the results were wonderful. Braising saved me from having to stir the stew, also. I used a nice porter instead of Guinness and it worked deliciously. Thanks for a terrific recipe!

    - Laura on February 26, 2016 Reply
  • Hi – Would it be okay to braise the stew in a 350 degree oven instead of simmering on the cooktop? Thanks!

    - Laura on February 26, 2016 Reply
    • Yes Laura, I think you could get away with that. I’d keep the cook time the same. Hope you enjoy!

      - Jenn on February 26, 2016 Reply
      • Thanks, Jenn! Looking forward to making it!

        - Laura on February 26, 2016 Reply
  • Can you use either corn or wheat flour for this recipe? If so, would one be preferable to the other, and would the amount be the same for each? Thanks

    - Juliette on February 11, 2016 Reply
    • Hi Juliette, out of the two, I would opt for the wheat flour. The measurement would remain the same– 1/4 cup.

      - Jenn on February 12, 2016 Reply
  • 5 stars

    Made this last night during the winter storm and it was fantastic. Not a huge lamb fan but boyfriend is. It was one of the best stews I ever made, also made the beef stew from this website a few weeks ago and that was beautiful too! Thank you!!!

    - Sherri on January 24, 2016 Reply
  • 2 stars

    Please add prep time at the top of the recipe to help me find what to cook as a “simple stew” shouldn’t take 2 hours to prepare.

    - Daniel on January 21, 2016 Reply
    • Daniel, Sorry to hear that the stew took more time than you expected. I could see that being frustrating on a busy weeknight. If you liked the stew enough to make again, it can be prepared a day or two ahead of time and reheated gently on the stovetop.

      - Jenn on January 21, 2016 Reply
  • 5 stars

    My husband loves this dish– thick and hearty– a manly stew. Definitely putting this on the winter rotation.

    - Lorey on January 10, 2016 Reply
  • Thanks, My favourite recipe website.

    - Gary Byrne on December 29, 2015 Reply
    • That’s so nice to read, Gary. Thank you!

      - Jenn on December 29, 2015 Reply
  • 5 stars

    My family absolutely loved this. Thank you for giving us a wonderful recipe that can be added to our family favorites list!

    - Melissa Avina on December 10, 2015 Reply
  • 5 stars

    Just made this for friends last night. It was a huge hit! Only had Murphy’s stout, but it worked great. There was a very subtle sweetness which worked fantastically well with this stew! Saving this recipe!

    - Eva on December 6, 2015 Reply
  • 5 stars


    - marianne on December 5, 2015 Reply
  • Is the weight of lamb after trimming?

    - Louis on November 7, 2015 Reply
    • Hi Louis, That is the weight before trimming. Enjoy 🙂

      - Jenn on November 7, 2015 Reply
  • 5 stars

    Lamb stews are a big thing in England due to having amazing lamb. And this one is a winner. I used Guinness and a homemade beef stock, which gave it a great flavour in addition to the lovely lamb shoulder. Thanks for the recipe!

    - Liane on November 4, 2015 Reply
  • Can I use Negra Modelo instead of Guiness

    - Barbara Layton on October 17, 2015 Reply
    • Hi Barbara, Yes, that should work fine.

      - Jenn on October 20, 2015 Reply
  • 5 stars

    Just made this, and it’s absolutely delicious! Thank you so much for the recipe!!! 🙂

    - Jessica on October 13, 2015 Reply
  • 1 stars

    I made this meal with beef because I couldn’t get lamb in my area. I was extremely disappointed with the taste. I want to try making it again when I can get lamb from another part of town, because of all the positive reviews. I thought with the garlic, onion, bay leaf and tomato paste I would have devoured every bite but that was NOT the case. I think it was the beer that did it in for me. I’m so disappointed and hesitant to try it a second time although I really want to.

    - Monique on August 17, 2015 Reply
  • What to do with leftover lamb. I did a lamb shoulder. Ideas would be welcome ..I have enough for 4 people!!!

    - Mary L on May 14, 2015 Reply
  • 5 stars

    I tried this recipe today. Loved it!

    - Dhanu on April 25, 2015 Reply
  • I’d like to oven cook this stew in an enameled, cast iron, dutch oven.
    What would you suggest for cooking time at 325 degrees F?
    When would you put the potatoes in? At the same 30 minute point?

    - Bob on April 23, 2015 Reply
    • Hi Bob, I think the cook time will be about the same; I’d stick to the times indicated in the recipe. Hope you enjoy it 🙂

      - Jenn on April 24, 2015 Reply
  • 5 stars

    For St. Patrick’s Day I made your Guinness Lamb Stew with Vegetables and my family went wild! Your instructions were so easy my 20-year-old daughter started it while I was at work and my 17-year-old-son picked up when he got home and I came in as the relief pitcher to finish it off. Simply wonderful!

    - Shannon Thelen on March 27, 2015 Reply
  • 4 stars

    I made this Irish Stew on St. Patrick’s Day. I halved the recipe and it came out fine.

    - Renée Finlayson on March 23, 2015 Reply
  • 4 stars

    I substituted cauliflower for potatoes to cut back on the carb in-take. My guests and I thought the soup turned out really well. I will use additional salt and pepper next time.

    - EBru on March 21, 2015 Reply
  • 5 stars

    Thank you thank you thank you a thousand times over for this recipe. Being married to a Boston Irish man, I am usually subjected to corned beef and cabbage every March. I can’t even stand the smell of that, let alone the taste. So I was so happy to see a recipe that gave me an alternative to make for St Paddy’s Day this year. My husband is not normally a fan of beef stew but when I told him this was a lamb stew, he got excited.

    Cooked it up on Sunday, following the recipe almost to a T. The lamb shoulder I bought at the supermarket turned out to be on the bone…is this normal? Your recipe didn’t mention bones. I couldn’t get that much meat off the bones so we ended up getting an 8 oz center cut lamb steak for the meat. But my husband had the genius idea to use the lamb bones to make a lamb broth to use in place of the beef broth. So we added the lamb bones, an onion and water to a pot and boiled up what turned out to be delicious lamb broth. We ended up needing 1 cup of the beef broth but I think this definitely added an extra bit of lamb richness to the stew.

    The stew came out brilliantly. Loved it and am actually making it for my 91-year-old Dad this weekend. He’s really excited about it because he’s always talked about how when his Mom was growing up in County Mayo Ireland, they’d have lamb on St Paddy’s Day because they didn’t have corned beef on the farm. I’m excited to give him a little taste of what his Mom had on the holiday.

    - Melissa Donnelly on March 19, 2015 Reply
  • 5 stars

    planning a st. Patty’s day themed dinner on Saturday with friends and I think this looks absolutely delish! and my Irish husband wants me to make it for the dinner. do you think it is “dinner party worth”? what sides or apps would you recomend to go along with this?

    - karen on March 18, 2015 Reply
    • Hi Karen, I absolutely think it is dinner party worthy 🙂 You could serve it with my Roasted Beet Salad with Honey-Dijon Vinaigrette, Cheddar Soda Bread and French Green Beans with Shallots. For dessert, the Irish Cream Tiramisu or Bailey Cheesecake Brownies would be good.

      - Jenn on March 18, 2015 Reply
  • 5 stars

    This was our St. Patrick’s Day dinner and received rave reviews! This one is now a keeper in our house. We like mashed potatoes, so I swapped the potatoes in the recipe out with parsnips (not sure that’s very Irish). Thanks, Jenn!

    - Christy on March 18, 2015 Reply
  • Any hints on adapting this for a slow cooker? Thank you!

    - Angela on March 15, 2015 Reply
    • Hi Angela, It will work but you’d still need to go through all of the initial steps like searing the meat on the stovetop, so not sure it’s worth it.

      - Jenn on March 18, 2015 Reply
  • My question is can I use lamb neck for this recipe and can I use a slow cooker?


    - Kate on March 13, 2015 Reply
    • Hi Kate, Sorry for the late reply. I do think lamb neck will work but not sure it makes sense to use a slow cooker, as you’d still need to go through all of the initial steps, like searing the meat, on the stovetop.

      - Jenn on March 18, 2015 Reply
  • Hi, this recipe looks absolutely amazing….will be making this for a party. I was wondering if there’s anything I can use to substitute the beef broth with as there are some people who don’t eat beef. Thanks in advance!

    - M on March 7, 2015 Reply
    • Yes, you can use chicken broth.

      - Jenn on March 7, 2015 Reply
  • 5 stars

    I followed the “spirit” of this recipe but substituted with what I had on hand. First, I replaced the lamb for beef chuck. Second, instead of Guinness, I used Founder’s Breakfast Stout (“Double Chocolate Coffee Oatmeal Stout”). All else was as described in the recipe (browned the meat, sprinkled with flour, added peas just before serving…) It turned out amazing. I made it one night and served it the next. Next time, I’ll make some soda bread to go with it. Five stars!

    - rodriyaya on March 2, 2015 Reply
  • Question – I have never made your lamb stew, but would like too make it ahead and freeze for a family St. Patrick’s Day party in six weeks. Any suggestions? Thanks!

    - Molly on January 31, 2015 Reply
    • Hi Molly, For the most part, the stew freezes beautifully — just omit the potatoes, as they do not freeze well. You can boil some potatoes separately when you defrost the stew and either add them in or serve them on the side. Hope you enjoy!

      - Jenn on February 1, 2015 Reply
  • Jenn, I’m getting ready to make this delicious stew for the second time, doubling the recipe this time for guests. (I assume I double everything, including the liquids. Please correct me if that’s not right). I noticed Whole Foods has bags of multi-colored baby potatoes (so cute and pretty) and wonder if you think those would work well in this dish. Or do I need to stay with the white yukon type?

    - Jane W on January 15, 2015 Reply
    • Hi Jane, Yes, it’s fine to just double all of the ingredients. I think the multi-colored potatoes will work, although I’m not sure you’ll be able to appreciate them once they are in the stew. Hope everyone enjoys!

      - Jenn on January 15, 2015 Reply
  • 5 stars

    I made this for my family over the holidays and it was oh so delicious! I didn’t have as much lamb as the recipe called for, but it was tasty nevertheless.

    - Samantha on January 10, 2015 Reply
  • 5 stars

    Stellar recipe! My husband says its the best stew he’s had in his whole life! (And he’s old.) I made it almost as written with the exceptions that I increased the Guinness to 2 Cups and decreased the broth to 2. And I doubled the amount of bay leaves and Rosemary. I would repeat this again the same way. Jenn, you’ve made me love cooking again!

    - Jane W on January 9, 2015 Reply
    • So glad it turned out, Jane!

      - Jenn on January 9, 2015 Reply
  • Do you recommend peeling the potatoes? It looks from the photos as if they’re peeled, but I like keeping vegetable skins on as much as possible as I was told a lot of nutrients are in the skins. Just wondering if it would work if I left them on or if the skins might peel off anyway in the cooking process and might ruin the texture somehow. Can’t wait to make this tonight!

    - Jane W on January 9, 2015 Reply
    • Hi Jane, This recipe calls for baby potatoes, which don’t need to be peeled. But even if you use regular potatoes, it’s fine if you want to leave on the skin 🙂

      - Jenn on January 9, 2015 Reply
      • Thanks, Jenn. Not quite sure I got baby ones. The tiny ones I saw at Whole Foods were in mulitcolors, so I opted for “baby-ish” ones that were white. I’ll try using them unpeeled and cutting into quarters since I think they’re slightly larger than the ones you specified.

        - Jane W on January 9, 2015 Reply
  • I can’t wait to try this out! Do you have any suggestions for a non-alcoholic substitution for the Guinness?

    - Christine on December 3, 2014 Reply
    • Hi Christine, You can replace the beer with more beef broth — it will still be delicious.

      - Jenn on December 4, 2014 Reply
  • 5 stars

    Wow. My first time making lamb stew and it came out So amazing. I’m done looking for other recipes!

    - miss gala on August 22, 2014 Reply
  • I’m in the process of making the stew now but I’m not exactly following your recipe; I’m just here for ideas. I don’t get why you’re against a bone in leg. Rotisseried a leg for easter this past Sunday and I made a stock from the bone and leavings and it tastes phenomenal. I’d rather have lamb stock than beef stock as it adds something that beef stock can’t. Granted this is just a way for me to utilize the leftovers, but nothing beats good old bone marrow while preparing stock. Thank you!

    - Mr Smooth on April 22, 2014 Reply
  • Yum! Was better than my moms! Love the photos too.

    - Lisa Kroll on November 7, 2013 Reply
  • The Guinness and Lamb Stew was delicious. Reminded us of Ireland.

    - Kathleen French-Wilson on March 9, 2013 Reply
  • This is one of our favorites. I have been a follower of your blog post for two – three years now and love every recipe I’ve tried!

    - Melissa Lee on March 9, 2013 Reply
  • Fantastic! I used a belgian style ale. Other than that, I followed the recipe to a T. The family could not stop raving about how delicious this was, and the lamb was incredibly tender. Thank you for a great recipe.

    - Leilani on February 10, 2013 Reply
  • Made this last night and served it tonight. Delish! Cleaned out the pot. The lamb was incredibly tender. Will make this again!

    - Leah on December 22, 2012 Reply
  • Yet another winner!! 🙂

    - Kelly W. on October 22, 2012 Reply
  • This was a great dish. Very rich tasting. Everyone came back for seconds.

    - Gayle Snyder on May 18, 2012 Reply
  • made this recipe “college edition”. So beef instead of lamb and pabst blue ribbon instead of guinness. Still amazing!

    - Arnold on May 15, 2012 Reply
  • This is great. I have made it several times.

    - Sarah on May 15, 2012 Reply
  • This looks great!!

    - Ashley @ Wishes and Dishes on March 15, 2012 Reply
  • I somehow forgot the main ingredient. The Guinness. But I made the stew anyway and it was a-m-a-z-i-n-g.
    Made my day. So Miles gets the lost beer. What a sweet fact he has.

    - Niya Sisk on March 15, 2012 Reply
    • Too funny, Niya! I’m glad to know the recipe is very forgiving!

      - Jenn on March 15, 2012 Reply
  • Jen,

    How about a corn beef and cabbage recipe for Saturday?

    - Keith on March 14, 2012 Reply
    • Hi Keith! Make this – it’s so much better 🙂

      - Jenn on March 15, 2012 Reply
  • Is this something that can be adapted to be made in the slow cooker?

    - Daryl Ellen on March 14, 2012 Reply
    • Hi Daryl, I think a slow cooker would work fine.

      - Jenn on March 14, 2012 Reply
      • I think a slow cooker would work fine, Just be sure to brown the meat first.

        - Bonnie Collier on January 12, 2013 Reply
  • This looks wonderful! Great pics too, especially the one with Miles. Talk about self-restraint! My dogs would never be able to do that!

    - Marcia on March 14, 2012 Reply
  • I love Lamb, grew up on it. This looks like a wonderful stew & being that we are still having quite chilly weather I think I’ll make it soon.
    Thanks for sending it to us.

    - Gail Rush on March 14, 2012 Reply
  • We are cut from the same cloth…taking the pic with Miles is something I would totally do. Cant wait to make this saturday for the family! as always, thanks for sharing.

    - darlaBE on March 14, 2012 Reply
  • YUM YUM YUM!!! (I had the honor of tasting this, made by the chef herself, and it is TO DIE FOR!) with all of your great step by step photos, I should be able to replicate this at home. Love seeing Miles!!

    - Beth on March 14, 2012 Reply
  • This looks absolutely delicious! And what a perfect dish for St. Patty’s (although it feels more like spring/summer where I am, and making stew right now seems a bit odd).

    Thanks for sharing the photo of your dog! He looks so well behaved with that delicious bowl of stew sitting right next to him. I adore labs, such sweethearts.

    - Cynthia on March 14, 2012 Reply
    • Thanks Cynthia, He has his crazy moments (he’s a lab after all!) but most the time he’s an angel.

      - Jenn on March 14, 2012 Reply

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