Easy Lamb Stew Recipe

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.

Course dinner, Main, Main Course, Main dish

Cuisine Irish

Diet Low Lactose

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 331kcal

Author Jessy Freimann

Equipment

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.

Nutrition