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Lamb and potato stew in a small red crock.
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5 from 1 vote

Irish Stew with Lamb, Potatoes and Guinness Beer

Crack open a Guinness, lay out the gold coins and dig into this hearty Irish stew with lamb and potatoes on St. Patrick's Day.
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Entrees
Cuisine: Irish
Keyword: Lamb Stew, St. Patrick's Day Recipes
Servings: 6 Servings
Calories: 447kcal

Ingredients

  • 3 pounds leg of lamb fat trimmed, cut into 3/4-inch pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup + 2 tbsp all-purpose flour divided
  • 4 tablespoons canola oil divided
  • 1 medium onion chopped
  • 1 teaspoon dried thyme
  • 2 1/4 cups + 3 tbsp beef broth divided
  • 1 1/4 cups Guinness beer
  • 4 large carrots peeled & cut diagonally into 1/2-inch pieces
  • 1 1/4 pounds red-skinned potatoes cut into 1/2-inch pieces
  • Salt and pepper to toaste
  • 1/4 cup minced flat-leaf parsley

Instructions

  • Season the lamb with salt and pepper, then toss it with 1/3 cup of the all-purpose flour.
  • Heat 1 tablespoon oil in a large saucepan set over medium-high heat. Add 1/3 of the lamb pieces and cook until the lamb is browned on all sides. Transfer the lamb to a bowl. Repeat in two more batches with 2 tablespoons canola oil and the remaining lamb. There will be browned bits on the bottom of the saucepan. Don't get rid of them, as they will add flavor later.
  • Reduce the heat to medium. Add the remaining 1 tablespoon of canola oil to the saucepan, then add the onion and thyme. Cook until the onion is softened, stirring occasionally, about 5 minutes.
  • Add the lamb, 2-1/4 cups beef broth and the Guinness beer to the onions. Bring to a boil, then heat to medium-low, cover and simmer until the lamb is very tender, 1 to 1-1/4 hours. While the lamb is cooking, stir the stew occasionally, using a wooden spoon to scrape the browned bits from the bottom of the saucepan so that they are incorporated into the gravy.
  • Add the potatoes and carrots to the stew and cook until the potatoes and carrots are tender, 30 to 40 minutes.
  • In a small bowl, whisk together 2 tablespoons of all-purpose flour and 3 tablespoons of beef broth. Add this mixture to the stew and cook for an additional 10 minutes, or until the stew is thickened. Season to taste with salt and pepper. Stir in the parsley. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1portion (1/6 of recipe) | Calories: 447kcal | Carbohydrates: 36g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 785mg | Potassium: 1089mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7019IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 5mg