Irish Stew with Lamb and Guinness Stout Recipe

Dive into the heart of Irish culinary tradition this St. Patrick’s Day with our heartwarming Irish Stew with Lamb and Guinness Stout, infused with the rich, deep flavors of a classic beer. Imagine tender chunks of lamb shoulder, simmered slowly in a Guinness-spiked broth, creating a stew that’s robust and filled with layers of flavor.

There’s something truly magical about having a traditional Irish Lamb Stew simmering away in the dutch oven, especially on St. Patrick’s Day or whenever we find lamb on sale. This delicious stew, made even better with the deep flavors of Guinness, fills our home with the most inviting and cozy aromas.

We love to spend the afternoon outside, embracing the brisk winter air, knowing that as soon as we step back inside, we’ll be greeted by the delicious scent of stew!

Whether you’re using an instant pot for a quicker version or sticking with the traditional slow-cooking method, this Guinness Lamb Stew promises a deliciously rich gravy and tender meat with every spoonful. Accompany it with a slice of crusty Irish soda bread to soak up the flavorful guinness-spiked broth, and you’ve got yourself not just a meal but an experience.

An Easy Weeknight Option

Harnessing the convenience of modern kitchen gadgets like the slow cooker and Instant Pot can transform your meal prep routine, especially for hearty dishes like Irish Lamb Stew.

If your schedule demands a set-it-and-forget-it approach, the slow cooker is perfect for assembling your meal in the morning, allowing it to slowly cook to perfection throughout the day. You’ll return home to the welcoming aroma of a ready-to-eat dinner.

Conversely, for those evenings when time is of the essence, the Instant Pot can deliver the same depth of flavor in a fraction of the time. Whether you prefer to prepare your meal before heading out for the day or need a quick and satisfying dinner solution, both methods ensure a delicious, warm meal waiting for you.

From selecting the right cut of lamb to our secret for tender stew meat without over cooked vegetables, today’s post will guide you through making this easy lamb stew, ensuring your St. Patrick’s Day is filled with the authentic taste of good Irish cooking.

So, grab your slotted spoon, gather your fresh ingredients, and let’s get ready to celebrate St. Patrick’s Day with one of the best Irish recipes out there – a hearty bowl of Guinness Lamb Stew.

Irish Stew with Lamb and Guinness Stout Supply List:

Irish Stew with Lamb and Guinness Stout Ingredients:

Bacon: I like thick cut bacon for this recipe!

Lamb: you want lamb shoulder, trimmed and cut into cubes for stew

Flour: this will help thicken the stew.

Onions: for this recipe you will want to cut onions two ways. Diced to and large chunks both.

Garlic: fresh minced garlic.

Guinness: we cant have Guinness stew without it!

Broth: I like to use a low sodium broth

Fresh Carrots: Peeled and cut into bite-sized chunks.

Potatoes: peeled and cut into bite-sized chunks. I prefer Yukon gold or other waxy potatoes for soups and stews!

Herbs: fresh thyme and bay leaves

Irish Stew with Lamb and Guinness Stout Instructions

Prepare the Bacon: In a medium heat setting, render the fat from the bacon until crispy. Remove and set aside on paper towels to drain.

Brown the Lamb: Increase to medium-high heat. Sprinkle lamb with salt and pepper to taste.Toss the lamb chunks in 3/4 of the flour, shaking off the excess. Brown in bacon fat, in batches, then set aside.

Sauté Onions and Garlic: Lower heat to medium. Sauté diced onion and garlic until softened. Dust with the remaining flour and cook for another minute.

Deglaze: Pour in Guinness to deglaze the pot, scraping off all browned bits with a wooden spatula. Add stock and bring to a simmer.

Simmer Lamb: Return the browned lamb and bacon to the pot. Cover and simmer on medium-low for 1 1/2 hours.

Add Veggies: Incorporate the prepped potatoes, carrots, remaining onion, thyme, and bay leaves. Stir, cover, and continue to simmer for another 20-25 minutes, or until veggies are tender. Add salt and pepper to taste. Waiting to add our vegetables gives you tender stew meat without mushy vegetables!

Serve: Accompany with white bread and a generous garnish of parsley. Best enjoyed with a pint of Guinness or your preferred stout.

Enjoy this heartwarming dish that perfectly captures the essence of traditional Irish cuisine, making it an ideal meal for any gathering or cozy night in.

There’s something deeply comforting about the scent of soup or stew simmering on the stove, filling the home with warmth and promise of a hearty meal. But life’s hustle often reserves such luxuries for the weekend.

How to Cook Lamb Stew in an Instant Pot or Slow Cooker

During the week, we pivot towards quicker, yet equally satisfying alternatives to keep up with our busy schedules. Whether it’s leveraging the convenience of a slow cooker to work its magic while we’re away or relying on the speed of an Instant Pot for a last-minute meal prep, modern kitchen gadgets ensure we don’t miss out on those comforting homemade meals, no matter how packed our weekdays are.

This classic Irish stew recipe, perfect for a chilly day or a festive St. Patrick’s celebration, combines the rustic charm of lamb, the hearty depth of Guinness stout, and the freshness of parsley, all stewed together in a large Dutch oven or pressure cooker.

Instant Pot Instructions:

1. Prep: Turn your Instant Pot to the sauté setting. Add the bacon pieces to render the fat. Once crispy, remove and set aside on paper towels.
2. Brown the Lamb: Coat lamb chunks in flour, salt, and pepper. In batches, brown the lamb in the bacon fat. Remove and set aside.
3. Sauté Veggies: Add the diced onion and minced garlic to the pot, sautéing until softened. Sprinkle with remaining flour and stir for a minute.
4. Deglaze: Pour in the Guinness (or substitute) to deglaze the pot, scraping the bottom to loosen browned bits.
5. Combine: Return the lamb and bacon to the pot. Add broth, tomato paste, carrots, potatoes, large onion chunks, thyme, and bay leaves. Stir to combine.
6. Cook: Seal the Instant Pot lid and set to manual high pressure for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
7. Serve: Discard bay leaves and thyme sprigs. Serve hot with crusty bread and garnish with fresh parsley.

Slow Cooker Instructions:

1. Prep on Stove: In a large skillet over medium heat, render the bacon fat and brown the bacon. Remove and set aside. Coat and brown the lamb chunks in batches in the same skillet.
2. Combine in Slow Cooker: Transfer the bacon and lamb into the slow cooker. In the same skillet, sauté diced onions and garlic until translucent, then transfer to the slow cooker.
3. Add Remaining Ingredients: To the slow cooker, add the Guinness, broth, tomato paste, carrots, potatoes, large onion chunks, thyme, and bay leaves. Stir to mix everything well.
4. Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are cooked through.
5. Final Touches: Before serving, remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste. Serve your hearty stew with a side of Irish soda bread or crusty bread and a sprinkle of fresh parsley.

These methods allow for the stew to be prepared in a fraction of the time it would take on the stovetop or oven, while still infusing deep flavors into the lamb and vegetables. Enjoy your meal prep and the delicious outcomes!

Storing Instructions:

Cool the stew to room temperature before transferring it into airtight containers. It can be refrigerated for up to 3-4 days.

Properly stored in an airtight container, lamb stew lasts 3-4 days in the fridge. Perfect for leftovers!

Reheating Irish Stew with Lamb and Guinness Stout

Warm on medium heat in a large pot until heated through. Stir occasionally to prevent sticking to the bottom of the pot.

Serving Suggestions

Pairing the right side dishes with stew can elevate your meal from good to unforgettable. Here’s a list to complement your hearty stew:

1. Crusty Bread: Perfect for soaking up the rich broth. Serve with crusty bread for dipping into the rich, gravy-like broth.
2. Mashed Potatoes: use mushrooms instead of potoes in your stew and serve on top of mashes potatoes! A creamy, smooth texture that pairs well with thick stews.
3. Green Salad: A fresh, light side to balance the hearty stew.
4. Polenta: Its creamy texture complements thicker stews beautifully.
5. Irish Soda Bread: Especially great with traditional Irish stews.
6. Garlic Bread: For an extra flavor kick alongside your stew.
7. Cauliflower Mash: A low-carb alternative to mashed potatoes.

These sides not only add variety and texture to your meal but also ensure there’s something on the table for everyone’s preference.

If Pre-cut Lamb Isn’t Available

If pre cut lamb stew meat is not available near you (its very much seasonal for us) Choose a leg of lamb or lamb shank. Cut it yourself into stew-sized pieces. It’s a great way to ensure quality and freshness.

What Can I Use Instead of Guinness

If you don’t have Guinness on hand, you can use another stout beer for a similar depth of flavor. Alternatively, for a non-alcoholic option, try beef broth mixed with a bit of Worcestershire sauce for richness.

What Can I use Instead of Lamb

If lamb isn’t available or to your liking, beef, particularly beef chuck or stew meat, makes a great substitute, offering a similarly rich flavor and tender texture when slow-cooked. Beef Stew is a great alternative and no other changes need to be made!

What Are the Best Potatoes for Stew?

I prefer Yukon gold because they keep their structure during longer cooking. Unlike russets which tend to break down while cooking. Red Potatoes are a good second choice!

Remember, hearty Irish stew becomes even more flavorful the next day, making it a great make-ahead meal for St. Patrick’s Day or a comforting dish for any cold day.