Guinness Lamb Stew

5 from 1 vote

This Guinness Lamb Stew is hearty and savory, with tender lamb simmered in a rich stout broth with potatoes and vegetables.

Prep Time30

Cook Time2

Total Time2 30

Course: Mains, One Pot

Cuisine: American, Irish-Inspired

Keyword: Dinner, Easy, Irish, Irish Stew, Lamb, Mains, Meat, One Pot Recipe, Simple, St Patrick's Day, Stew, Supper

Servings:

Calories: 224kcal

Author: Eva Filer

Equipment

Large Dutch Oven with lid
Measuring Cups and Spoons

Ingredients

4 tablespoon vegetable oil
4 tablespoon butter unsalted
2 pounds lamb shoulder cut into chunks
2 cups carrots peeled and cut into ¼” thickness (larger round I cut in half)
1 large yellow onion diced
2 tablespoon garlic minced
3 tablespoon tomato paste
4 cups beef broth low sodium
1 cup dark stout beer such as Guinness (can sub for more stock)
2 sprigs fresh rosemary optional to wrap in cheesecloth or string
1 tablespoon Worcestershire sauce
2 teaspoon sea salt
1 teaspoon ground black pepper
1 pound baby potatoes
3-4 tablespoon gluten free all-purpose flour can use regular, optional (see notes)
2 cups frozen peas
1-2 cups water if desired

Instructions

Optional Step: Heat a large skillet over medium high heat and some oil and butter while working in batches and lightly sear the meat on all sides (I find it saves time to use bigger chunks and allow them to rest then cut into bite-sized pieces, but you can do that in reverse).
Once complete with all the meat, transfer to plate (if desired lightly salt the meat while resting).
If desired, you can remove some of the fat that has gathered from the meat, then add carrots and onion and cook until soft, then garlic for 1 minute. Reduce the heat to medium if needed.
Cook tomato paste for 2 minutes, then add beer and deglaze the pan for about 3 minutes scraping up the browned bits from the bottom of the pan (it should be thick).
Add browned lamb and rosemary sprigs, Worcestershire, salt and pepper. Mix well and bring to a boil, then reduce to low and cook for an hour, covered (keep a light boil going the whole hour).
Remove the rosemary sprigs and add potatoes to the Dutch oven and cook for an additional 45-60 minutes, uncovered or until the potatoes are almost fork tender.
Once the potatoes are cooked, taste and add any additional season, or water if desired at this time. Then combine flour and ½ cup water to a spouted measuring cup and whisk. Pour this into the pot and bring to a rolling boil (not too aggressive) for about 15-20 minutes or until it has thickened slightly.
When ready to serve add in the peas and stir to combine (they will warm up and soften quickly). Garnish with fresh parsley if desired.

Notes

Cook the Tomato Paste: Letting it darken slightly removes acidity and adds richness.
Remove the Rosemary: Pulling the sprigs before thickening prevents overpowering herbal notes.
Thicken Gently: Bring the stew to a controlled boil so it thickens without becoming heavy.
Sear in Batches: To properly build deep flavor in the finished stew.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled stew in freezer-safe containers for up to 3 months.
Reheating: Warm gently on the stovetop, adding a splash of broth or water if needed.

Browning: While browning of the meat is optional, we highly recommend it, it add so much additional flavor.

Nutrition