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Guinness Irish Lamb Stew

  • 10 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

You don't have to wait until St. Patrick's Day to make this flavorful stew. Guinness Stout beer gives this stew a deep flavor, but doesn't dominate the blend of tender lamb (slow cooked for a few hours), hearty potatoes and carrots. Cooked barley is an optional ingredient, but add a lovely texture to the whole dish. Served with Irish Soda Bread, you have a heart dinner that's perfect for a Fall/Winter dinner. NOTE: I see no reason why this stew wouldn't be delicious if made with beef, instead of lamb.


3 pounds* lamb shoulder, cubed
3 to 4 Russet potatoes, peeled and cubed
3 large carrots, washed and cut into large chunks
2-3 yellow onions, peeled and cut into half
3-4 cloves fresh garlic, peeled and smashed
3-4 stalks celery, whole
6-8 sprigs fresh thyme
3-4 sprigs fresh rosemary
1 small bunch fresh parsley
2 Tbs. tomato paste
2 tsp. Worcestershire sauce
12-14 oz. Guinness beer (or any dark stout beer)
coarse salt & black pepper
6 cups beef stock
Optional: ½ cup pearl barley cooked in 1-½ cups water or chicken broth
use up to 5 pounds of lamb, if you want a higher meat to vegetable ratio
4 Tablespoons cornstarch (to thicken the stew)
Garnish of 4-6 Tablespoons fresh parsley

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