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Irish Lamb Stew with Guinness Easy One-Pot Comfort Recipe

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This hearty Irish lamb stew with Guinness is a soul-warming, one-pot meal featuring tender lamb, creamy potatoes, sweet carrots, and a rich, malty broth. Perfect for chilly evenings, family gatherings, or St. Patrick’s Day, it’s comfort food at its best.

Ingredients

Scale
  • 2 pounds lamb shoulder or stew meat, cut into 1.5-inch chunks
  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, chopped
  • 4 medium Yukon Gold or red potatoes, cut into 1-inch pieces (about 1.5 pounds)
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 bottle (14.9 oz) Guinness stout
  • 3 cups beef or lamb stock (low-sodium preferred)
  • 4–5 fresh thyme sprigs
  • 1 large bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Optional: Kerrygold butter for finishing

Instructions

  1. Pat lamb dry with paper towels. Season with kosher salt and black pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil over medium-high in a large Dutch oven. Brown lamb in batches, 2-3 minutes per batch. Transfer to a plate.
  3. Lower heat to medium. Add onion, carrots, and celery. Sauté 5-7 minutes until onions are translucent and carrots start to soften. Add garlic and cook 1 minute.
  4. Stir in tomato paste and cook 2 minutes, scraping up browned bits. If pot is dry, add a splash of oil or Guinness.
  5. Pour in Guinness stout. Bring to a gentle simmer, scraping up any stuck bits. Let reduce for about 5 minutes.
  6. Return browned lamb to the pot. Add stock, potatoes, thyme, bay leaf, and Worcestershire sauce. Stir well.
  7. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours, stirring occasionally, until lamb is tender and potatoes are soft. Skim off any foam or fat.
  8. Discard thyme sprigs and bay leaf. Stir in frozen peas and simmer 5 more minutes until bright green. Taste and adjust seasoning.
  9. Ladle into bowls, garnish with fresh parsley, and optionally swirl in a pat of butter. Let rest 10-15 minutes before serving for best flavor.

Notes

For gluten-free, use a GF flour blend and gluten-free stout or extra stock. Browning the lamb is essential for flavor. The stew tastes even better the next day. If too thick, add more stock; if too thin, mash some potatoes. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: Irish lamb stew, Guinness stew, one-pot meal, comfort food, St. Patrick's Day, lamb stew recipe, hearty stew, traditional Irish recipe

Find it online: https://prismtaste.com/irish-lamb-stew-with-guinness-easy-one-pot-comfort-recipe/