Irish Lamb Stew Recipe

Tender lamb chunks simmered with an array of fresh vegetables, crisp bacon, and of course, Guinness beer, make this Irish Lamb Stew perfect for your St. Patrick's Day celebration.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Dinner

Cuisine: Irish

Keyword: Guinness Irish Stew, Guinness Lamb Stew, Irish Lamb Stew

Servings: people

Author: Silvia Dunnirvine

Ingredients

2 lb lamb stew meat chunks, cubed
2 lb Yukon potatoes quartered
2 cups carrots chopped into quarters
1 cup celery thinly sliced
2 cups baby Bella mushrooms whole
1 onion diced
4 cloves garlic minced
3 tbsp tomato paste
1 tbsp olive oil
4 slices bacon cut into small pieces
1 can Guinness beer
32 oz beef broth
salt and pepper to taste
fresh thyme

Instructions

Heat oil in dutch oven pot then cook the bacon until crispy (about 5 min). Transfer bacon to a plate, but leave the bacon fat in the pot
Cook the lamb meat in bacon fat until it is nice and browned. Be sure to season the meat generously with salt and pepper at this point. This is the only opportunity to season the stew, although you can always make adjustments at the end if needed. Transfer lamb to a plate leaving as much bacon fat as possible in the pot.
Add onion and garlic and sauté until light brown and fragrant (about 2-3 min)
Add in carrots and celery and cook until veggies have softened (about 5 mins)
Stir in tomato paste and add the Guinness beer. Use a spatula to help unstick bits in the bottom of the pan. Allow beer to reduce (about 2 mins). Note: at this point feel free to add a tablespoon or two of flour if you wish to thicken the gravy. I did not add any flour to this recipe***
Next add the beef broth and give it a good stir. Then add the lamb, bacon, thyme, potatoes and mushrooms on top. Don't stir, the potatoes and mushrooms should cook on top of the meat which may not be fully submerged in liquids and that's okay. Cover the pot and cook on medium heat for 1h 45 min to 2 hours.
Garnish with fresh herb of choice and serve.

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