Irish Lamb Stew with Guinness
A rich, flavorful Irish Lamb Stew slow-cooked with Guinness beer, fresh vegetables, and tender lamb shoulder. This high-protein, fiber-rich dish is perfect for family meals, meal prep, or a comforting dinner any time of year.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Soup Pot
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 tablespoon
- 1 whisk
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 2 pounds lamb shoulder cut into 1½-inch pieces
- Salt to taste
- Black pepper to taste
- 2 tablespoons vegetable oil divided
- 1 large onion sliced
- 4 cups beef broth divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 bottle 11.2 ounces Guinness beer
- 2 bay leaves
- 3 carrots cut into 3-inch pieces
- 2 large potatoes about 1½ pounds, peeled and chopped
- 2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
- ¼ cup fresh parsley chopped
Instructions
- Prepare and Season the Lamb: Rinse the lamb shoulder pieces under cold water and pat them dry with paper towels. This removes excess moisture and helps the meat brown more effectively. Place the lamb pieces into a large mixing bowl and season generously with salt and black pepper. Ensure each piece is evenly coated to enhance flavor during cooking. Proper seasoning at this stage lays the foundation for a rich stew.
- Brown the Lamb in Batches: Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the lamb pieces in small batches, avoiding overcrowding to ensure proper browning rather than steaming. Sear each batch for about 4–5 minutes until all sides develop a deep golden crust. Remove the browned lamb pieces and transfer them to a large bowl. Browning is essential for developing the stew’s rich flavor base.
- Sauté the Onions for Depth: Using the same pot, add the remaining tablespoon of vegetable oil. Add the sliced onions and cook over medium heat for about 5 minutes, stirring occasionally. Sauté until the onions soften and become translucent, releasing their natural sweetness. Once ready, transfer the onions to the bowl containing the browned lamb. This step adds an aromatic depth to the stew.
- Deglaze for Maximum Flavor: Return the pot to the heat and pour in about 2 tablespoons of beef broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and essential to the stew’s richness. Allow the liquid to simmer and almost completely evaporate, concentrating the flavor before moving to the next step.
- Create a Flavorful Roux Base: Reduce the heat to low and add the butter to the pot. Once melted, sprinkle in the all-purpose flour and whisk constantly for about 1 minute until a light golden paste forms. This roux will thicken the stew and give it a smooth texture. Cooking the flour eliminates its raw taste while enriching the stew’s base with a nutty aroma.
- Incorporate Guinness and Broth Gradually: Slowly pour the Guinness beer into the roux, whisking constantly to prevent lumps. Then begin adding the beef broth in small increments, whisking after each addition. Initially, the mixture will appear thick and pasty; continue adding liquid gradually until it transforms into a smooth, rich stew base. This careful process ensures consistent texture and flavor integration.
- Return Lamb and Onions to the Pot: Add the browned lamb and sautéed onions back into the pot, stirring to combine with the flavorful liquid. Add the bay leaves, which will infuse aromatic depth during simmering. Cover the pot, reduce heat to low, and let the stew cook gently for about 90 minutes. Stir occasionally to prevent sticking and ensure even cooking. The goal is tender lamb that melts in your mouth.
- Add Vegetables and Herbs: Once the lamb is tender, add the chopped potatoes, carrots, and thyme to the pot. Stir gently to incorporate them into the stew, ensuring they are evenly submerged in the liquid. Cover the pot again and let the stew simmer for another 25 minutes or until vegetables are fork-tender. This step enhances texture and builds a hearty, balanced flavor profile.
- Finish with Fresh Parsley: Turn off the heat and stir in the freshly chopped parsley. This final touch adds a fresh, herbaceous brightness to the stew, balancing the richness of the meat and broth. Taste and adjust the seasoning with salt and pepper if needed.
- Serve and Enjoy: Spoon the stew into bowls, ensuring each serving includes generous portions of lamb, vegetables, and broth. Serve with slices of Irish soda bread or crusty bread to soak up the flavorful sauce. This stew is perfect for family dinners or as a meal-prep option, and its flavors improve the next day when reheated gently.
Notes
- For best flavor, choose lamb shoulder, as its marbling ensures tender, juicy meat after slow cooking.
- Browning the lamb in batches is key — overcrowding the pot causes steaming instead of browning, which diminishes flavor.
- Deglazing with broth before adding the roux helps lift flavorful fond from the pot and builds a richer base.
- Gradually adding liquids when making the stew base prevents lumps and ensures a smooth, velvety texture.
- Taste and adjust seasoning before serving — slow cooking can mellow flavors, so a final touch of salt and pepper is often needed.
