This Guinness Lamb Stew is the most deliciously cozy dinner! It’s an easy recipe that includes fall-apart-tender chunks of lamb, plenty of vegetables and a flavorful gravy that’s so good you’ll want to sop up every last drop with a piece of crusty bread!
Guinness Lamb Stew
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I love lamb. And I definitely don’t cook with it enough! So when I was thinking about what I wanted to make, I found myself at meat case at my grocery store perusing all the lamb options. I was pleasantly surprised at the amount of cuts available, and when I saw the lamb stew meat, I knew it was meant to be!
While Irish lamb stew is an especially perfect way to ring in St. Patrick’s day, it’s really perfect anytime you want a cozy meal. And given my penchant for cooking with booze, I had to throw some Guinness in there! The hands on time is less than 30 minutes and then the oven does the rest of the work for you.
When it’s done you’ll have crazy tender chunks of lamb, a ton of delicious veggies like potatoes and carrots and a savory gravy that’s so good you’ll want some nice crusty bread to sop up every last drop! You can easily double it for a dinner party or enjoy it just as it is for a cozy night in.
Tips for making this Lamb Stew Recipe
- I like to pat the lamb meat dry before seasoning it with salt and pepper so I can get a nice sear on it.
- If possible, make this in a heavy bottom, oven safe large dutch oven (I like my Le Creuset!).
- Try to sear the meat in batches over medium high heat so you don’t overload the pan and once each batch is browned on all sides remove them from the pan.
- After the veggies have cooked for a bit, I deglaze the pan with Guinness and cook it down for a few minutes.
- I cover my pot before baking it and let the oven do the rest!
What cut of lamb for stew?
My store actually sells lamb stew meat but if you’re doesn’t, you can have your butcher cut a lamb shoulder into 1 1/2 inch – 2 inch chunks.
Does lamb get more tender the longer you cook it?
In this case yes- but it’s not only about the time. The key is having the oven at a lower temperature (in this case 325 degrees) and as the lamb cooks low and slow, the fibers break down causing the meat to get super tender.
Do I have to use alcohol?
Can you make lamb stew ahead?
It can- just be sure you cool it to room temperature before putting it into the fridge.
Can you make lamb stew crock pot friendly?
Absolutely, just toss the ingredients into the slow cooker and cover. Cook on low for 8 hours.
Can you make lamb stew instant pot friendly?
Yes, Put all ingredients into the pressure cooker except for the carrots, onions and mushrooms. Cover and cook on high pressure for 30 minutes and do a 10 minute natural release. Then add potatoes, carrots and mushrooms to the pot, cover and cook for 6-7 more minutes on high pressure and do a quick release.
How long does lamb stew last?
This will be good covered in the refrigerator for up to 4 days.
Ingredients for making Guinness Stew with Lamb
- Lamb stew meat
- Kosher salt
- Ground black pepper
- Canola or vegetable oil
- Beef broth
- Fresh thyme (or dry)
- Fresh rosemary (or dry)
- Bay leaf
Ingredients to prep ahead:
- Cut lamb meat
- Dice onion
- Dice celery
- Dice carrots
- Wash potatoes
- Cut mushrooms
- Peel garlic
- Wash herbs
This Guinness Lamb Stew is the most deliciously cozy dinner! It's an easy recipe that includes fall-apart-tender chunks of lamb, plenty of vegetables and a flavorful gravy that's so good you'll want to sop up every last drop with a piece of crusty bread!
- 2 pounds lamb stew meat
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons vegetable or canola oil
- 1 cup diced onion (1 medium onion)
- 1/3 cup diced celery (1 celery rib)
- 1 1/2 cups carrots cut to 1 inch chunks, peeled (around 3 medium carrots)
- 1 1/2 cups potato cut to 1 inch chunks peeled (around 3-4 medium potatoes)
- 1 1/2 cups halved or quartered mushrooms
- 2 large cloves garlic, minced or pressed
- 1 cup Guinness (may sub beef broth)
- 1 14 ounce can beef broth
- 3 Tablespoons flour
- 1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
- 1 sprig fresh rosemary (or 1/4 teaspoon dried rosemary)
- 1 bay leaf
Heat oil in a large heavy bottom pan over medium high heat.
While the oil heats, pat lamb stew meat dry and season with salt and pepper.
Working in batches, sear stew meat until all sides are browned and then remove from pan.
Reduce heat slightly and add onion, celery, carrots and potatoes to the pan. Saute stirring often for 3 minutes.
Add mushrooms and garlic and saute stirring often for 2 more minutes.
Deglaze the pan with Guinness and use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Cook 2-3 more minutes.
In a medium bowl whisk broth into the flour until no lumps remain.
Add broth mixture to the pan along with lamb meat, thyme, rosemary and bay leaf. Stir and cover.
Bake for 1 1/2 hours. Taste for flavor and add salt and pepper to taste if needed.
Serve immediately with crusty bread.
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