Disclosure: this page may contain affiliate links, where I earn a commission (at no cost to you) if you decide to make a purchase. With that being said, I only recommend products that I actually use and fully endorse.
A hearty Irish Lamb Stew with a Guinness gravy and plenty of fresh, flavorful veggies.
Because it’s cold outside, because I feel like using my Dutch oven, because I’m looking for a little gravy-coated comfort, and just because I’m bored. These are all excuses I’ve used for making a stew. For this Irish stew with lamb and Guinness, add St. Patrick’s Day to the list as well. Featuring tender, melty chunks of lamb, an alluring assortment of sweet and spicy root vegetables, and an infusion of buttery braised cabbage, it is bursting with flavorful Irish favorites. The Guinness-based gravy adds another Irish classic, and also imparts a creamy finish, balanced with a hint of hoppy bitterness. It pairs perfectly with crusty, buttered slices of soda bread for dunking, and, no matter the excuse for making it, it will surely add a bit of Irish comfort to your day.
If you are looking for a soda bread recipe to serve with this, check out my Sourdough Irish Soda Bread. If you aren’t a sourdough nut like me, this recipe for Traditional Irish Soda Bread may work better for you.
For more St. Patrick’s Day recipe ideas, check out my full collection here.
This recipe requires a Dutch oven. If you are looking for a Dutch oven, I use a beautiful cast-iron one from Nest Homeware.
Irish Lamb Stew with Guinness
Ingredients
- 2 tbsp olive oil divided
- ¾ lb lamb stew meat (leg, sirloin, or shoulder) cut into 1-inch cubes
- Kosher salt and pepper
- 1 small red or yellow onion roughly chopped
- 6 cloves garlic chopped
- 1 rib celery roughly chopped
- 5-6 medium sage leaves chopped
- 2 tsp rosemary chopped
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 11.2-oz Guinness extra stout beer
- 4 oz (1 large) carrot cut into ½-inch pieces
- 14 oz (3 medium) red potatoes cut into 1-inch pieces
- 4 oz (1 medium) parsnip cut into ½-inch pieces, or substitute carrot
- 6 oz ¼ head green cabbage roughly chopped
- Irish soda bread and butter optional, for serving
- Parsley for topping
Instructions
- Preheat oven to 350°. In a Dutch oven heat 1 tbsp olive oil over medium heat. Sprinkle lamb with salt and pepper. Add to the pot and sear for 1-2 minutes, or until lightly browned, on top and bottom. Remove to a plate.
- Add 1 tbsp olive oil to the pot. Add onion, garlic, celery, sage, and rosemary. Cook for 3-4 minutes until vegetables start to soften.
- Add ½ tsp salt, ¼ tsp pepper, flour, and tomato paste and mix until combined. Mix in Guinness.
- Add carrots, potatoes, parsnips, cabbage, and lamb. Bring to a simmer then cover and remove from heat. Transfer to oven for 1 hour, or until meat and vegetables are tender
- Toast and butter bread, if desired, just before serving. Divide stew into bowls and top with parsley.
