Irish Stew with Guinness
Warm up with a hearty and flavorful bowl of Irish Stew with Guinness, the ultimate comfort food for chilly days. This traditional recipe elevates a classic lamb stew with the addition of rich, malty Guinness stout, creating a deeply savory broth that’s infused with bold Irish flavors. Tender chunks of lamb, earthy root vegetables like carrots, parsnips, and potatoes, and aromatic herbs like thyme and bay leaves come together in a slow-simmered symphony of textures and tastes. Perfect for a cozy family dinner or a St. Patrick’s Day celebration, this stew pairs beautifully with a slice of crusty bread or traditional soda bread to soak up every delicious drop. With its combination of wholesome ingredients and the unique twist of Guinness, this Irish Stew is a comforting dish that’s bound to become a new favorite.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder or stew meat
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 4 medium russet potatoes, peeled and chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 pint Guinness stout
- 4 cups beef or lamb stock
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, toss the lamb cubes with flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb in batches, searing until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion, cooking until softened, about 5 minutes.
Add the carrots, parsnips, potatoes, celery, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the Guinness and stir to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the stock, tomato paste, thyme sprigs, and bay leaves. Return the seared lamb to the pot and stir to combine.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
Remove the thyme sprigs and bay leaves before serving.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.6 g | 314% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 47.8 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 9297 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
