Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort. This lamb stew is a comforting classic with a distinctly Irish twist. Tender, seared lamb is slow-cooked in a Guinness-spiked broth, giving the stew a rich, malty flavor, while carrots and potatoes make it wonderfully hearty. Pair it with my Cheddar soda bread, and you’ve got a hearty meal that’s perfect for warming up on a chilly day.
Notes
- Add in 1/2 cup of barley halfway through simmering the lamb for an extra hearty stew.
Make-Ahead/Freezer-Friendly Instructions:
Prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.Ingredients
- 3 pounds lamb shoulder - well-trimmed and cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil - or olive oil
- 2 medium yellow onions - cut into 1½-inch
- 6 cloves garlic - peeled and smashed
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness
- 3 cups beef broth
- 2 cups water - plus 2 tablespoons more for cooking the onions and garlic
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots - peeled and cut into 1-inch chunks on diagonal
- 1 pound small white boiling potatoes - baby yukons, cut in half
- 1 cup frozen green peas
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees F.
Brown the lamb:
- Pat the lamb dry and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering.
- Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch.
- Transfer the browned meat to large bowl and set aside.
Sauté the aromatics:
- Add the onions, garlic and 2 tablespoons of water to the pot.
- Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
- Stir in the tomato paste and cook a few minutes more.
Simmer the lamb:
- Add the lamb with its juices back to the pan and sprinkle with flour.
- Stir with a wooden spoon until the flour is completely mixed in, 1 to 2 minutes.
- Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar.
- Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
- Cover the pot with a lid, transfer to the oven, and simmer for one hour and twenty minutes, stirring halfway through.
Cook the root vegetables:
- Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes.
Finish and serve:
- Remove the bay leaf and rosemary sprig, and then taste and adjust the seasoning if necessary.
- If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.