Lamb Stew with Vegetables
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Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort.
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!!”
What You’ll Need To Make Lamb Stew With Vegetables
- 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.
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. The add the tomato paste.
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, 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.
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.
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.
Frequently Asked Questions
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.
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.
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
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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: 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.
- 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
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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, 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.
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Currently making this (Happy St Patrick’s Day) and just added the potatoes and carrots. Followed the recipe to a T, however, there is no sign of thickening. Aren’t you supposed to simmer without cover? I had the cover on for the hour 20 mins but I’m taking it off in hopes that it will start to thicken…
It smells amazing and I know it will have great flavor but I do want a stew and not a soup.
Hi Jess, It won’t thicken until the very end. Hope it turned out!
Jenn, once the stew is put together, can I put it in a low oven to cook?
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!
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.
Your beer quandary made me laugh – glad you like the stew! 🙂
This recipe is easy and delish! Highly recommend giving it a try.
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!!
HI jenn, my family is gluten free. What can I use instead of flour to thicken the stew?
Hi Debbie, gluten-free flour would also work nicely here. Enjoy!
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!
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.
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!
Hi Tina, I’d suggest lamb shank. Hope you enjoy!
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
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.
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!
Was basically a beef stew but with lamb. Also thought it was too watery unfortunately.
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.
I sent a question and accidently sent before completed…
Love your blog and all recipes that I have tried.
Thank you
My pleasure Maryann- glad you enjoy the recipes!
We liked the stew but it was very soupy. I even added more flour. Frankly, nothing special.
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.
Hmmm… I’ve never experienced that when buying lamb shoulder. I suspect the inside round should work as well. Hope you enjoy!
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!
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.
I have 5 lbs meat how do I adjust the other ingredients accordingly? Answer needed urgently…Thankyou
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!
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!
What size pot/crock pot should be used?
I made this in an 8 quart pot, so something in that size range works well.
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.
Yes, definitely!
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!!!
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!
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.
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!
Hand down, this is the BEST LAMB STEW EVER!!!
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?
Hmmm- did you leave it uncovered while simmering it?
I would love to make this for a small dinner party. Would this stew work well, if slightly thickened, as a lamb guinness pie?
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!
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!!
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 :).
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!!
Hi Lesa, I’d go with the beef stew recipe with lamb :).
Anyway to use leftover leg of lamb(bone in)
instead of fresh? How would you suggest
CANNOT wait to make this!
Hi Mary, I wouldn’t recommend it– I’m sorry!
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.
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.
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.
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
Sure, Marjanne — I would use a chuck roast.
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.
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.
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
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.
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.
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!
Hi, would you be able to post the metric measurements for this recipe please, I am looking to cook it tomorrow. Thanks
Hi Niamh, I just added them. Hope you enjoy!!
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.
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
Is it ok to make this recipe a day ahead? —
Lamb Stew. Would the lamb take on a less desirable life of its own ??
Thanks
Absolutely, Charlotte, it will be even better the next day. Enjoy!
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?
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!
Can I Substitute potatoes for sweet potatoes?
Thanks
Sure!
the guiness lamb stew can i freeze half
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!
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!
Could I make this in an electric pressure cooker therefore cutting the time down, or do you think that will alter the flavor?
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.
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.
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??
Hi Cheyenne, I like to serve it with a French baguette and a big green salad — that’s all you need.
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!
Hi – Would it be okay to braise the stew in a 350 degree oven instead of simmering on the cooktop? Thanks!
Yes Laura, I think you could get away with that. I’d keep the cook time the same. Hope you enjoy!
Thanks, Jenn! Looking forward to making it!
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
Hi Juliette, out of the two, I would opt for the wheat flour. The measurement would remain the same– 1/4 cup.
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!!!