Irish Lamb Stew

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Hearty Irish Lamb Stew with meltingly tender lamb, potatoes and carrots in a rich Guinness gravy. A comforting flavorful stew that's a perfect winter warmer.

Prep Time10

Cook Time1 40

Course: Main

Cuisine: Irish

Keyword: Irish Lamb Stew

Servings:

Calories: 381kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tbsp olive oil , or as needed
3 ½ oz (100g) streaky bacon , roughly chopped
2 pounds (900g) diced lamb , neck or shoulder
1 tsp salt
½ tsp black pepper
2 tsp thyme leaves , fresh
2 leeks , white parts only, chopped *see note 1
4 carrots , cut into large pieces
3 potatoes , peeled and cubed
1 tbsp tomato paste (optional)
1 tbsp Worcestershire sauce
4 cups (950ml) beef broth
11.2 fl oz (330ml) Guinness *see note 2
1 bay leaf
2 tsp cornstarch diluted in 1 tbsp cold water
3 tbsp fresh parsley , chopped

Instructions

Preheat the oven to 325°F (160°C). Heat olive oil in a large casserole dish. Add the bacon and cook for a couple of minutes until it starts to crisp up. Add the diced lamb and cook until nicely browned. Transfer any liquid to a bowl.
2 tbsp olive oil, 3 ½ oz (100g) streaky bacon, 2 pounds (900g) diced lamb
Deglaze the pan with a little Guinness or broth, making sure to scrape any brown bits stuck to the pan loose with your wooden spoon. Transfer any liquid to the bowl with the meat.
11.2 fl oz (330ml) Guinness
Add a splash more oil to the pan if needed and cook the leeks for 5 minutes. Add the carrots, potatoes, thyme and seasoning and cook for a minute.
1 tsp salt, ½ tsp black pepper, 2 tsp thyme leaves, 2 leeks, 4 carrots, 3 potatoes
Pour in the Worcestershire sauce, Guinness and beef broth and bring to a simmer. Stir in the tomato paste, if using. Add the lamb, bacon and bay leaf, cover with a tight fitting lid and transfer to the oven for 90 minutes.
1 tbsp tomato paste, 4 cups (950ml) beef broth, 1 tbsp Worcestershire sauce
Check the lamb – it should be completely tender. Take the casserole out of the oven and adjust the seasoning as needed. Stir in a little cornstarch slurry and heat through to thicken the gravy.
1 bay leaf, 2 tsp cornstarch
Sprinkle with chopped parsley and serve with some crusty bread.
3 tbsp fresh parsley

Video

Notes

1: sub with 1 large brown onion, finely diced
2: Guinness can give the stew a slightly bitter taste. If you don't like drinking Guinness, you may want to replace it with a different stout or ale.
3: Use an immersion blender to blitz some of the braising liquid with a couple of potato and carrot pieces to thicken the stew without adding cornstarch.

Nutrition