Irish Stew Recipe
Cozy up with this classic Irish Stew Recipe that’s brimming with tender lamb, potatoes, carrots, and a hint of Guinness for a hearty meal or comfort food any night of the week.
Irish stew is a traditional dish that’s been warming homes in Ireland for centuries. What makes this version special? It’s the simple blend of lamb shoulder, root veggies, fresh herbs, and a splash of Guinness that builds flavor layer by layer. Whether you’re chasing away a chill on a rainy evening or celebrating St. Patrick’s Day with friends, this lamb stew hits just the right cozy note. I often serve it alongside crusty soda bread—homemade or store-bought—so there’s nothing left to mop up that rich gravy.
Why You’ll Love This Irish Stew Recipe
- Pure comfort food—each spoonful feels like a warm hug.
- One-pot cooking—no muss, no fuss, minimal cleanup.
- Slow cooker or stovetop—fits your schedule, whether you’re home all day or out running errands.
- Pantry staples—potatoes, carrots, onions, garlic, herbs and broth.
- Depth of flavor—browned lamb and Guinness blend into a savory sauce.
- Family-friendly—kids and adults alike ask for seconds.
- Great make-ahead meal—tastes even better the next day.
- Gluten-free naturally (just check your stock and beer labels).
Ingredients for Irish Stew Recipe
3 pounds lamb stew meat (shoulder or leg), trimmed and cut into 1½-inch cubes (substitute beef chuck if needed)
2 tablespoons vegetable or canola oil (you can use olive oil, but it smokes faster)
1 large yellow onion, diced (Vidalia onions add a lovely sweetness)
3 garlic cloves, minced (fresh beats jarred for aroma)
12 ounces Guinness stout (use any dry stout or dark beer)
4 cups low-sodium beef or lamb broth (homemade if you’ve got it)
5 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks (red potatoes also work)
4 large carrots, peeled and sliced on the diagonal
2 stalks celery, sliced (optional but recommended for flavor depth)
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Directions
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Season lamb cubes with salt and pepper. Brown the meat in batches—don’t crowd the pan—to develop a deep, caramelized crust. Transfer browned pieces to a plate.
- Reduce heat to medium. Add onion and celery; sauté until softened and just starting to turn translucent, about 5 minutes. Toss in garlic and cook another 30 seconds until fragrant—watch it carefully so it doesn’t burn.
- Pour in Guinness and scrape up any browned bits (fond) from the bottom with a wooden spoon—that’s pure flavor right there. Let the beer bubble for 2 minutes to cook off some alcohol.
- Return lamb to the pot. Stir in broth, potatoes, carrots, thyme, and bay leaves. Bring to a gentle simmer. Adjust heat so the surface barely bubbles.
- Cover partially and simmer on the stovetop for about 2 hours, stirring once or twice, until meat is fall-apart tender and sauce has thickened slightly. (Tip: If it seems too thin, remove the lid for the last 20 minutes to reduce.)
- For slow cooker: after step 3, transfer everything (including liquid) to a 4- to 6-quart slow cooker. Cook on High for 4 hours or Low for 6–7 hours. The texture will be just as luscious.
- Taste and adjust salt and pepper. Discard bay leaves. Sprinkle chopped parsley over each serving.
- Serve piping hot with soda bread, steamed greens, or a crisp salad.
Servings & Timing
• Makes 6–8 generous servings
• Prep Time: 25 minutes (trim meat, chop veggies)
• Cook Time: 2 hours stovetop or 4 hours on High in slow cooker
• Total Time: about 2h25m stovetop or 4h25m slow cooker
Variations
• Swap lamb for beef chuck if you prefer a classic beef stew twist.
• Add parsnips or turnips for an earthy flavor boost.
• Stir in ½ cup pearl barley for extra body and texture.
• Swap Yukon Gold potatoes for sweet potatoes to introduce a hint of sweetness.
• Skip the Guinness—use extra broth and a teaspoon of Worcestershire sauce for a milder profile.
• Toss in a handful of frozen peas or chopped kale in the last 10 minutes for color and nutrition.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts, stirring between intervals. Add a splash of broth if the sauce has thickened too much.
Make-Ahead: Complete the stew up to 24 hours before serving; refrigerate and reheat just before mealtime.
Notes
• Browning the lamb well is key—those browned bits add a rich, meaty depth you’ll thank me for.
• If your stew seems too thin after simmering, whisk 1 tablespoon of flour or cornstarch with cold water and stir it in, cooking for 5 minutes.
• Prefer a more peppery edge? Add a pinch of crushed red pepper flakes with the garlic.
• I’ve learned that letting leftovers rest overnight helps flavors meld—trust me, it’s even better on Day 2.
FAQs
Q: Can I use beef instead of lamb?
A: Absolutely—beef chuck makes a tasty, budget-friendly swap with a slightly different flavor profile.
Q: Is Guinness necessary?
A: You can substitute extra broth and a teaspoon of Worcestershire sauce if you’d rather skip the beer.
Q: How do I thicken my stew?
A: Simmer uncovered for 15–20 minutes or stir in a flour-or-cornstarch slurry (1 tbsp flour to 2 tbsp water).
Q: Can I make this gluten-free?
A: Yes—just confirm your broth and stout are gluten-free, or swap the stout for more broth.
Q: What cut of lamb is best?
A: Shoulder or leg works well—both have enough fat to stay tender and flavorful during long cooking.
Q: Can I brown everything in the slow cooker?
A: For best flavor, brown on the stovetop. If you’re in a rush, you can skip browning, but you’ll miss out on some depth.
Q: Can I add wine or other beer?
A: Definitely—a dry red wine or another stout works fine, just watch the total liquid so the stew isn’t too soupy.
Q: How do I store leftovers?
A: Keep in the fridge for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Conclusion
This Irish Stew Recipe brings together simple ingredients—lamb, potatoes, carrots, onions, and a splash of Guinness—to create a truly comforting, hearty meal that feels special yet easy. Give it a whirl on a chilly evening, and don’t forget to let me know how it turns out in the comments below. If you loved this, you might enjoy my Irish Soda Bread or Guinness Chocolate Cake next!
Irish Stew Recipe
Ingredients
- 3 pounds lamb stew meat (shoulder or leg) trimmed and cut into 1½-inch cubes (substitute beef chuck if needed)
- 2 tablespoons vegetable or canola oil you can use olive oil, but it smokes faster
- 1 large yellow onion diced (Vidalia onions add a lovely sweetness)
- 3 cloves garlic minced (fresh beats jarred for aroma)
- 12 ounces Guinness stout use any dry stout or dark beer
- 4 cups low-sodium beef or lamb broth homemade if you’ve got it
- 5 medium Yukon Gold potatoes peeled and cut into 1-inch chunks (red potatoes also work)
- 4 large carrots peeled and sliced on the diagonal
- 2 stalks celery sliced (optional but recommended for flavor depth)
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Brown the lamb cubes in batches. Transfer browned pieces to a plate.
- Add onion and celery to the pot. Sauté until softened. Add garlic and cook until fragrant.
- Pour in Guinness and scrape up any browned bits. Add broth, potatoes, carrots, thyme, bay leaves. Bring to a gentle simmer.
- Cover partially and simmer for about 2 hours, stirring occasionally, until meat is tender and sauce thickens. Adjust heat if needed.
- Transfer everything to a slow cooker after step 3. Cook on High for 4 hours or Low for 6–7 hours.
- Adjust salt and pepper. Discard bay leaves. Sprinkle chopped parsley over each serving. Serve hot with bread or greens.
