Irish Stew with Lamb and Guinness
Warm, hearty, and brimming with rich, comforting flavors, this traditional Irish Stew with Lamb and Guinness is the perfect meal for cozy gatherings or chilly evenings. Tender chunks of lamb shoulder are seared to perfection and slow-simmered in a robust broth infused with Guinness stout, aromatic herbs, and savory tomato paste. A medley of root vegetables—carrots, parsnips, and russet potatoes—adds natural sweetness and depth, making each spoonful irresistibly satisfying. Enhanced with the earthy notes of thyme, rosemary, and a touch of garlic, this stew delivers authentic Irish comfort in every bite. Serve it piping hot, garnished with fresh parsley, alongside crusty soda bread to soak up the velvety sauce. Perfect for St. Patrick’s Day or any time you crave a hearty, flavorful meal, this one-pot classic will transport you to the heart of Ireland.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons olive oil
- 2 yellow onion
- 3 carrots
- 2 parsnips
- 4 medium russet potatoes
- 4 garlic cloves
- 1 pint Guinness stout
- 4 cups beef or lamb stock
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Cut the lamb shoulder into 1-inch chunks, trimming excess fat if necessary.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the lamb pieces until browned on all sides. Remove the lamb and set aside.
Peel and dice the onions, carrots, parsnips, and potatoes into bite-sized pieces. Mince the garlic cloves.
In the same pot, lower the heat to medium, add the onions, and sauté until softened, about 5 minutes.
Add in the garlic and cook for another minute until fragrant.
Stir in the tomato paste, mixing well with the onions and garlic.
Pour in the Guinness stout, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the seared lamb to the pot along with the stock, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Add the carrots, parsnips, and potatoes into the stew and stir gently.
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1467 mg | 31% | |
*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.
