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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.

lamb stew in bowl with striped napkin

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!!”

Catríona

What You’ll Need To Make Lamb Stew With Vegetables

Lamb Stew Ingredients on marble board
  • 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.

lamb meat seasoned 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.

seared lamb pieces in Dutch oven

Transfer the browned meat to large bowl and set aside.

seared lamb pieces on plate

Add the onions, garlic and 2 tablespoons of water to the pot.

onions and garlic in Dutch oven

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.

adding tomato paste to onions and garlic in Dutch oven

Cook a few minutes more.

onions, garlic, and tomato paste mixed together

Add the lamb with its juices back to the pan and sprinkle with flour.

adding flour and lamb to Dutch oven

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.

broth, beer and herbs added to the Dutch oven

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.

potatoes and carrots added to the partially cooked 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.

lamb stew in Dutch oven

Frequently Asked Questions

Can lamb stew be made ahead?

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.

Can lamb stew be frozen?

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.

What’s the ideal cut of lamb for making stew?

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.

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 2 Hours 30 Minutes
Total Time: 3 Hours

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

  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 completely mixed in, 1 to 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 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.
  9. 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

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, 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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Comments

  • I want to use my local farm raised lamb, so I don’t have the option of getting the shoulder cubed by a butcher. Would this recipe work with bone in cut or should I get a different cut?

    • Yes, I do think that would work but you’ll need to cut the meat off the bone prior to using it in the recipe. Hope you enjoy!

  • 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
    • Reply
  • 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!

  • Don’t usually like stews but tried this one for st Patrick’s day… made this 3 times this year now! 😁

  • 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

  • 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

    • 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!

  • 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.

    • 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.

  • 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!

    • 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!

  • Loved this recipe! I forgot the peas but it was still great!

  • The best ever, just making my 2nd in the last week.

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

  • 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!!

    • There’s so many types of guinness now. Which one do I use? Thank you for your time

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

  • 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
    • Reply
    • Hi Lorraine, it’s fine to use beef here. Hope you enjoy!

      • Thanks, Jenn, I’ll make it this weekend! LOVE your recipes!

        • — Lorraine Rossi Marier
        • Reply
  • 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.

  • 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.

  • 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!

  • 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!!

  • Didn’t care for the tomato paste, too much like regular stew.

    • Agreed and traditional doesn’t have it. It does act as a thickener though so I added a little flour to the onion after they cooked before adding the liquid.

      • — JKG on January 29, 2023
      • Reply
  • The lamb stew sounds delicious, but I am questioning about Guiness. Is that beer?
    Thanks

    • Yes, that is a beer. Hope you enjoy the stew if you make it!

      • Just made this today and loved it. I omitted the beer and used stewed tomatoes instead and the flavor was delicious.

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

  • 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.

  • Do you have to use boneless meat for this recipe? My butcher said shoulder meat is not typically de-boned for stew. Thanks!

    • 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.

  • 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.

  • 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.

  • 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!

  • This stew was perfect on a cold winter’s day. Perfect with the local lamb I had purchased.

  • 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.

  • 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!

  • My family loved it. My go to from now on when making lamb stew.

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

    • — Rebecca Slavin
    • Reply
  • 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.

    • 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. 🙂

    • I used leg the first time I made it. Worked beautifully. Don’t over cook though.

      • — Michael J Dolenko
      • Reply
  • 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.

    • 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!

      • Hiya! Want to try this. Can I cook it in the oven?

        • 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!

  • 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!

  • 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.

  • This is a family favorite! It is excellent!

    • — Jennifer Goodwin
    • Reply
    • 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♥️

  • 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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