Irish Lamb Stew

This Irish lamb stew recipe is hearty, deeply flavorful, and just the thing for a cold day. It starts with chunks of lamb shoulder, which are browned and then slowly simmered in a Guinness-spiked broth until fork-tender. Carrots, potatoes, and peas make it a complete one-pot meal.

The Guinness gives the broth a rich, malty depth without making the stew taste strongly of beer. And like most stews, this one is even better after the flavors have had time to meld, so it’s a great dish to make ahead. Serve it with Cheddar soda bread for soaking up the broth.

What You’ll Need To Make Lamb Stew With Vegetables

• Lamb shoulder: Ideal for stew because it becomes tender and succulent with slow cooking. Trim away any large pockets of exterior fat before cutting it into chunks.
• Guinness: Adds malty depth and a subtle bitterness that balances the richness of the lamb. The stew won’t taste strongly of beer.
• Onion and garlic: Form the savory base of the stew and mellow as they cook.
• Tomato paste: Adds concentrated tomato flavor and savory depth without making the stew taste tomatoey.
• Flour: Lightly thickens the cooking liquid, giving the broth just enough body.
• Beef broth: Creates a rich, savory base for the stew. Use a good-quality broth since its flavor comes through.
• Rosemary and bay leaf: Add earthy, aromatic flavor that pairs especially well with lamb.
• Carrots and baby Yukon Gold potatoes: Both hold their shape well as they cook while becoming tender; the potatoes also have a naturally buttery texture.Frozen peas: Added near the end so they stay bright and fresh-tasting.
• Jump to the printable recipe for precise measurements

How To Make Irish Lamb Stew

Brown the lamb: Pat the lamb dry, season it, and brown it in batches so the pieces have plenty of room in the pot. Let them develop a deep brown crust before turning—those browned bits are what give the stew its rich flavor. Transfer the browned meat to large bowl and set aside.

Build the base: Cook the onions until softened, then add the garlic and tomato paste. Stir in the flour, followed by the Guinness, scraping up the browned bits from the bottom of the pot as you go. The mixture should look smooth and slightly thickened.

Simmer the lamb: Return the lamb to the pot and coat it with the flour, then add the Guinness, broth, and herbs. Scrape up all those browned bits as the liquid goes in, then let the stew simmer gently until the lamb is beginning to tenderize.

Add the vegetables and finish: Add the carrots and potatoes once the lamb has had a head start, then continue simmering until the vegetables are tender and the lamb yields easily to a fork. The broth should be rich and lightly thickened. Stir in the peas at the very end so they stay bright and fresh-tasting, then taste and adjust the seasoning before serving.

Can I Make Lamb Stew In A Slow Cooker?

Yes, but for best results, begin on the stovetop as directed up to the step of adding the Guinness and broth. Transfer everything to the slow cooker, including the carrots and potatoes, and cook on high for 4 to 5 hours, until the lamb is tender and the vegetables are cooked through. Stir in the peas just before serving.

How to Thicken Irish Lamb Stew

The stew will thicken as it cooks, so don’t worry if the broth seems thin at first. If you’d like it thicker at the end, mash equal parts softened butter and flour into a smooth paste (called a beurre manié). Bring the stew to a simmer, then whisk in the paste a little at a time until the broth reaches your desired consistency.