Cookin' Canuck - Irish Stew Recipe with Lamb, Potatoes & Guinness Beer (2024)

5 from 3 votes

Course: Entrees

Cuisine: Irish

Keyword: Lamb Stew, St. Patrick's Day Recipes

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Author: Dara Michalski | Cookin' Canuck

• 3 pounds leg of lamb fat trimmed, cut into ¾-inch pieces
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• ⅓ cup + 2 tbsp all-purpose flour divided
• 4 tablespoons canola oil divided
• 1 medium onion chopped
• 1 teaspoon dried thyme
• 2 ¼ cups + 3 tbsp beef broth divided
• 1 ¼ cups Guinness beer
• 4 large carrots peeled & cut diagonally into ½-inch pieces
• 1 ¼ pounds red-skinned potatoes cut into ½-inch pieces
• Salt and pepper to toaste
• ¼ cup minced flat-leaf parsley

• Season the lamb with salt and pepper, then toss it with ⅓ cup of the all-purpose flour.

• Heat 1 tablespoon oil in a large saucepan set over medium-high heat. Add ⅓ 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, 2-¼ 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 1-¼ 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.