This easy lamb stew recipe is the perfect cozy dinner, with tender lamb, hearty vegetables, and a rich Guinness gravy. It comes together with under 30 minutes of prep, and then the oven does the rest.
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Why You’ll Love This Lamb Stew Recipe
I love lamb, and I definitely don’t cook with it enough. When I spotted a package of stew meat at the store, I knew exactly what I wanted to make! While this dish feels perfect for St. Patrick’s Day, it’s really ideal anytime you’re craving something warm and cozy.
With less than 30 minutes of hands-on time, the oven does most of the work. As it cooks low and slow, the lamb turns melt-in-your-mouth tender, and the vegetables soak up all that rich flavor. Here’s why this Irish lamb stew works so well:
- Quick prep time
- Deep, rich flavor
- Tender chunks of lamb
- Easy to double
Ingredient Information And Substitutions
- Lamb stew meat- Becomes tender and flavorful when cooked low and slow. Lamb shoulder also works great, just cut it into 1.5-2 inch chunks.
- Flour – Helps thicken the gravy and give it that rich, velvety texture.
- Onion- Adds sweetness and depth. Yellow or white onions both work.
- Celery- Brings subtle savory flavor.
- Carrots- Add natural sweetness and texture. Parsnips are a great substitute.
- Potatoes- Yukon gold or red potatoes both work well. Leave skins on if preferred.
- Mushrooms- These add earthiness. Baby bella or white mushrooms are great options.
- Garlic- Fresh is best, but jarred minced garlic works in a pinch.
- Beef broth- Builds the savory base.
- Guinness- Adds richness and depth. Use extra beef broth if you prefer no alcohol.
- Vegetable or canola oil- Helps achieve a good sear. You can substitute avocado oil.
- Black pepper- Freshly ground if possible.
- Fresh herb- Thyme and rosemary bring savory depth and a light, earthy flavor. Dried works too, but reduce the amount.
- Bay leaf- Adds subtle flavor to the broth. Omit if needed.
- Kosher salt- Enhances flavor. Sea salt works too.
How To Make This Lamb Stew Meat Recipe
Step 1- Season and sear the lamb.
Warm the oil in a large heavy-bottomed pot over medium-high heat. Preheat the oven to 325 degrees F.
Pat the lamb dry and season with salt and pepper. Working in batches, brown the meat on all sides, then remove it from the pan.
Step 2- Cook the vegetables.
Reduce the heat slightly and add the onion, celery, carrots, and potatoes. Sauté, stirring often, for 3 minutes. Add the mushrooms and garlic and cook for 2 more minutes.
Step 3- Deglaze the pan.
Pour in the Guinness and use a wooden spoon to scrape up the browned bits from the bottom. Let it cook for 2-3 minutes.
Step 4- Add the broth mixture and herbs.
In a bowl, whisk the broth and flour until smooth. Stir it into the pot along with the lamb, thyme, rosemary, and bay leaf. Cover.
Step 5- Bake until tender.
Transfer to the oven and bake for 1½ hours. Taste and adjust salt and pepper if needed before serving.
Frequently Asked Questions
Cook it low and slow. Sear first for flavor, then bake or simmer gently until fork-tender.
To turn this into a slow cooker lamb stew, sear the meat first, then cook everything on low for about 8 hours until tender.
This recipe works well as an Instant Pot lamb stew too. Sauté the meat first, working in batches, then add everything else and pressure cook until tender, about 30 minutes with a 15 minute natural release.
Tips For Making This Old Fashioned Lamb Stew
- I like to pat the lamb dry before seasoning it, so that I can get a really nice sear on the outside.
- Sear the meat in batches and don’t overcrowd the pot. If you add too much at once, it will steam instead of brown.
- Use a heavy Dutch oven if you have one. It cooks evenly from the stovetop to the oven and helps this recipe for lamb stew turn out perfectly tender.
- When you deglaze with the Guinness, make sure to scrape up all those brown bits on the bottom. That’s where a lot of the flavor lives.
- Ingredients to prep ahead- You can cube the lamb and chop all the vegetables.
- Leftovers and storage- Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months and thaw before reheating.
What To Serve With This Stew With Lamb
This hearty dish is practically a meal on its own, but if you’d like to turn it into a full dinner with simple sides and something sweet to finish, my favorite ways to serve this recipe of lamb stew include:
- Strawberry Salad With Goat Cheese
- Roasted Fall Vegetables
- Cabbage and Beans
- Chocolate Orange Cake Recipe
Other Stew Recipes To Try
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Easy Lamb Stew Recipe
Equipment
- Cast iron dutch oven
Ingredients
- 2 pounds lamb stew meat 1.5 - 2 inch chunks
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 cup diced onion (1 medium onion)
- ⅓ cup diced celery (1 celery rib)
- 1 ½ cups carrots peeled and cut to 1 inch chunks (around 3 medium carrots)
- 1 ½ cups potato peeled and cut to 1 inch chunks (around 3-4 medium potatoes)
- 1 ½ cups mushrooms halved or quartered
- 3 cloves garlic, minced or pressed
- 1 cup Guinness (can sub beef broth)
- 1 14 ounce can beef broth
- 3 Tablespoons flour
- 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
- 1 sprig fresh rosemary (or ¼ teaspoon dried rosemary)
- 1 bay leaf
Instructions
- Heat oil in a large heavy bottom pan over medium high heat. Preheat the oven to 325 degrees F.
- 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 covered for 1 ½ hours. Taste for flavor and add salt and pepper to taste if needed.
- Serve immediately with crusty bread.
Notes
- I like to pat the lamb dry before seasoning it, so that I can get a really nice sear on the outside.
- Sear the meat in batches and don’t overcrowd the pot. If you add too much at once, it will steam instead of brown.
- Use a heavy Dutch oven if you have one. It cooks evenly from the stovetop to the oven and helps this recipe for lamb stew turn out perfectly tender.
- When you deglaze with the Guinness, make sure to scrape up all those brown bits on the bottom. That’s where a lot of the flavor lives.
- Ingredients to prep ahead- You can cube the lamb and chop all the vegetables.
- Leftovers and storage- Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months and thaw before reheating.
Heidi says
Jessy Freimann says