Irish Lamb Stew with Guinness


Irish Lamb Stew with Guinness

Happy Saint Patrick’s Day!  I was thinking about a fitting recipe – using Guinness of course –  and had originally thought of a hearty vegetable stew, but then was visited by my dear friend Liz who runs a beautiful farm in Chesham. She’d brought some lovely lamb with her and so the vegetable stew went away for another day and out came the well loved Irish Stew but using a good glug of Guinness instead.

Be sure to take time to brown the lamb to intensify the flavour, and for a beautiful tender meat be sure to braise slowly for several hours over a low heat. I thoroughly recommend you serve the stew with a good old-fashioned Irish Soda Bread to soak up the flavours.

Serves 4 


1 tbsp oil

600g lamb, cubed

1 onions, diced

100g baby pickled onions

2 cloves garlic, chopped

2 tbsp corn flour

500 ml can or bottle of Guinness (or other dark stout)

600 ml meat stock

2 tsp rosemary, chopped

2 tsp thyme, chopped

4 bay leaf

Salt and pepper to taste

2 white potatoes, cut into bite sized pieces

4 carrots, cut into bite sized pieces

1 handful parsley, chopped

Preparation instructions: 

  1. Heat the oil in a large pot over a medium-high heat. Add the lamb and brown on each side.
  2. Add the bay leaves and both of the onions and sauté until tender, about 5-7 minutes.
  3. Add the garlic and sauté until fragrant, about 1 minute.
  4. Sprinkle in the flour, rosemary, thyme, salt and pepper and stir.
  5. Add the Guinness and enough stock to cover.
  6. Bring to a boil, reduce the heat and simmer with the lid on for about 2.5 hours or until the lamb is tender.
  7. Add the potatoes and carrots and some more stock to cover.
  8. Bring to a boil, reduce the heat and simmer until the vegetables are tender – about 35 minutes.
  9. Plate and garnish with parsley.

I’d love to now how you get on with this, so be sure to send me any photos!


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