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.
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.
Notes
Browning the lamb well is crucial for flavor. If stew seems too thin, whisk in flour or cornstarch slurry to thicken. Leftovers can be refrigerated or frozen.
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