Lamb Stew Recipe (Irish Stew)

Name: Lamb Stew Recipe (Irish Stew)
Prep time: 10 min
Cook time: 150 min
Ingredients: 1 lb lamb neck (or shoulder cut into pieces for stew); Salt; Pepper; Flour; 2 slices bacon (chopped); ½ tbsp oil (optional); 1/2 small yellow onion (diced); 1 stalk of celery (diced); 2 cloves garlic (minced); 1 tbsp tomato paste; 1 cup Guinness; 1 ½ cups beef broth; ½ tsp cumin; 1 bay leaf; 2 sprigs rosemary; 2 sage leaves; 2 sprigs thyme; 1 small carrot ( peeled and chopped); ½ tbsp fresh parsley (chopped )

August DeWindt

Oct 08, 2025

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This lamb stew is built on layers of flavor. It starts with crispy bacon and seared lamb, and ends with a rich, slow simmered Guinness broth. Fresh herbs and veggies round it out, while the long cook time ensures the meat is fall apart tender. Serve on top of mashed potatoes and It’s the kind of cozy meal that feels like a warm hug on a cold night.

A pot of rich lamb stew with tender chunks of meat, carrots, and herbs in a dark, glossy broth.

Ingredients for lamb stew
Helpful tips for making this recipe
Lamb Stew Recipe (Irish Stew) Recipe

Ingredients for lamb stew

Lamb – Rich, flavorful, and tender after a long simmer.
Salt & Pepper – Essential for seasoning the meat and bringing out the flavor.
Flour – Lightly coats the lamb to help create a crust and thicken the stew as it cooks.
Bacon – Adds smokiness and depth to the base of the stew.
Oil – Helps brown the lamb without burning the bacon fat.
Onion, Celery, Garlic – The flavor trio for any good stew base.
Tomato Paste – Adds umami and richness to the broth.
Guinness – Gives the stew a deep, malty complexity that pairs beautifully with lamb.
Beef Broth – Balances the Guinness and provides a hearty foundation.
Cumin – Brings a warm, earthy note that deepens the stew’s flavor.
Bay Leaf, Rosemary, Sage, Thyme – Fresh herbs that infuse the stew with layers of aroma.
Carrot – Adds sweetness and a bit of texture near the end of the cook time.
Fresh Parsley – A pop of brightness to finish off the dish.

Helpful tips for making this recipe

Can I use a different type of beer?

Yes, but go for something dark and rich like a stout or porter. Lighter beers won’t give the same depth.

Can I make this ahead of time?

Absolutely. In fact, lamb stew is even better the next day. Let it cool, refrigerate overnight, and reheat gently on the stove.

What cut of lamb should I use?

Lamb neck, shoulder or leg, cut into stew-sized pieces, works best. Look for some marbling to keep things tender.

Lamb Stew Recipe (Irish Stew)

By August DeWindt

This hearty lamb stew is rich, savory, and slow-simmered with Guinness, herbs, and vegetables. The perfect comfort food for chilly nights.

Prep: 10

Cook: 2 30

Servings:

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Ingredients

Instructions

Season the lamb generously with salt and pepper. Then dust a coating of flour on the lamb. Set aside.
Heat a dutch oven over medium high heat. Once hot, add in the bacon and cook until crispy. Remove from the pan and set aside.
Add in the lamb (add oil if needed but you probably won’t need it if there’s enough bacon fat). Brown the lamb on each side for about 4 minutes per side until a nice crust forms. Do this in batches if needed so the pan doesn’t crowd. Remove the lamb and set it aside.
In the same pan add the onion, celery and garlic, add some oil here if it seems like it needs it. Cook this for a few minutes, stirring occasionally until the onions are translucent.
Add the tomato paste and stir this around for about 30 seconds.
Then add the bacon and lamb back into the pot.
Pour the Guinness and beef broth into the pot and give this a nice stir. Add in the cumin and stir that in too.
Bring this to a boil then add in the bay leaf, rosemary and thyme. Cover the pot and turn the heat to low, let this simmer for an hour and 30 minutes.
After the time has passed, remove the lid and skim off any fat that has formed on top. Check to see if the meat is fork tender, if it isn’t, put the lid back on and cook for another 20 minutes.
Turn the heat to medium, then add in the carrots. Let this simmer uncovered for 20-30 minutes, stirring occasionally. A thick gravy should form. If it starts getting too thick, you can lower the heat to low, but I like a think rich gravy.
Remove the bay leaf, thyme, sage and rosemary. Add salt and pepper if needed, serve over mashed potatoes or with crusty bread and enjoy!