How to make Lamb Stew (Irish Stew) at home? (Delicious and Tender)

The flavorful and comforting Lamb Stew is prepared by simmering soft slices of lamb, potatoes, and carrots in a beef broth that has been infused with Guinness.

This recipe for handmade lamb stew is one of our favorites, and we like to serve it with some crusty soda bread that guests can use to soak up the savory liquid.

Lamb Stew

If you are someone who enjoys a nice classic Beef Stew Recipe, you are going to adore this savory lamb stew! A meaty Guinness broth is used to cook a mixture of carrots, potatoes, and onions, which may truly be created with any sort of meat.

This dish was perfected with the assistance of my close friends Lew and Val, who are certainly experts when it comes to authentic Irish cuisine.

The Irish are well-known for their home-style food which is loved by large groups of people because they know how to keep things straightforward.

What kind of lamb should I use for the stew?

This Irish Lamb Stew is made with lamb shoulder, which is the section of the lamb that is the most tender and has a subtle flavor that is brought out by the addition of a sprig of thyme.

You may also use a boneless leg of lamb or any other cut of lamb that has a lot of marbling.

A big stockpot, fresh slices of lamb shoulder, and a modest assortment of root vegetables and herbs are all that is required for this recipe.

Other Ingredients In Lamb Stew Veggies

VEGETABLES We just use carrots, onions, and potatoes to make things straightforward. You can use entire baby potatoes or russet potatoes; none of these options require peeling. To make the soup go even further, include some of your preferred root vegetables, such as parsnips.

BROTH The backbone of this soup is beef broth, also known as beef stock, which gives the broth a gravy-like consistency and a wonderful, rich flavor.

The richness and a ton of flavor come from the addition of Guinness. If you don’t have any Guinness on hand, you may use another kind of beer in its place, or you can skip the beer altogether and just add more beef broth.

A touch more flavor can be achieved by including some fresh parsley, thyme, and bay leaves.

VARIATIONS

There is a lot of room for experimentation and customization with stew. You could also try one of the following:

• a small number of minced garlic cloves
• 15 ounces of canned small diced tomatoes or a couple of tablespoons of tomato paste. Optional.
• In lamb stew, root vegetables such as turnips, parsnips, and others work well.
• Once everything is done, mix in a cup and a half of thawed frozen green peas (they do not need to be simmered, just stir them in at the end).

How Do You Make a Stew with Lamb?

1. After they have been seasoned, brown the lamb pieces in a Dutch oven with the oil. Remove from the pan, and proceed with the next step in the recipe to soften the onion.
2. Put in a small amount of the broth and use a wooden spoon to scrape away any brown bits.
3. To create a roux, combine flour and butter in the pan. A little bit at a time, add the broth and the Guinness beer.
4. Simmer until lamb is tender (about 90 minutes)
5. Cook the carrots and potatoes until they are fork soft. If you like it thicker, add more of this.

After browning the lamb and onions, you should be sure to scrape the brown bits that have accumulated on the bottom of the pan.

Alternate Methods of Cooking

• After the addition of the liquid, lamb stew can also be baked in the oven at a temperature of 325 degrees Fahrenheit.
• If you want to learn how to cook using an instant pot, just follow the instructions for the Instant Pot Beef Stew.

Prepare food using a slow cooker.

1. Brown the lamb and onions as directed in the recipe to prepare them for cooking in a slow cooker.
2. Bypassing the butter and flour roux, add all of the remaining ingredients to a slow cooker that has a capacity of 6 quarts.
3. Lamb should be cooked on high for 4-5 hours or on low for 8-9 hours, depending on how tender you like it.
4. Mixing two teaspoons of cornstarch and two tablespoons of water will result in a thicker consistency.

How to Accompany a Lamb Stew with Various Dishes

Lamb stew is a meal in and of itself that is filling and warming, so it doesn’t require much in the way of accompaniments if anything at all.

The traditional accompaniment for lamb stew is mashed potatoes. You can spice up this stew by adding a dash of curry powder if you prefer, as it will give it a little bit of a kick.

This thick and hearty stew would benefit greatly from the addition of a crusty loaf of Irish soda bread, a serving of sauerkraut that is served crisp and cold, or even homemade pickled cucumbers.

Irish Stew, also known as Guinness Stew, is a traditional dish that is served throughout March.

It is most popular on St. Patrick’s Day when everyone is in a celebratory mood and eager to dig into a hearty feast. On the other hand, because it is so tasty, you will want to prepare it at any time of the year.

The Irish Lamb Stew is a traditional dish that is served throughout March, but it is so delectable that you will want to eat it every month of the year!

Lamb Stew

15 minutes cook time 1 hour and 40 minutes in its entirety 1 hour 55 minutes Servings: 6 servings

Ingredients

• 2 pounds lamb shoulder cut into 1 ½” pieces
• salt & pepper
• 2 tablespoons vegetable oil divided
• 1 large onion sliced
• 4 cups beef broth divided
• 2 tablespoons butter
• 2 tablespoons flour
• 1 bottle of Guinness beer
• 2 bay leaves
• 3 carrots chopped into 3″ pieces
• 2 large potatoes about 1 ½ pound
• 2 sprigs thyme or ½ teaspoon dried
• ¼ cup parsley chopped

Instructions

1. Salt and pepper should be used to season the meat. Brown the lamb in small batches while heating one tablespoon of oil in a skillet over medium heat.
2. Remove the lamb from the saucepan and add the onions to the same pot along with the remaining oil. About five minutes later, the vegetables should be soft.
3. Deglaze the pan by adding about 2 tablespoons of broth and scraping any brown pieces off the bottom with a wooden spoon. Cook until all of the broth has been absorbed.
4. Mix in the butter and flour with a whisk. Hold for one minute before serving. Reduce the heat to a simmer.
5. After the beer and the broth have been added in little amounts, stir the mixture until it is completely smooth after each addition. At first glance, the mixture will appear to be thick and paste-like. Proceed to add liquid a little bit at a time until the consistency is smooth.
6. The lamb should be fork tender after simmering for at least 90 minutes after the addition of the lamb back and bay leaves in the pot. After adding the potatoes, carrots, and thyme, reduce the heat to low and simmer for 25 minutes, or until the vegetables are soft.
7. After stirring in the parsley, the dish is ready to be served with Irish Soda Bread.

Notes

• When you add liquid to get rid of the brown parts, only add as much as is necessary to scrape them up. Before adding the butter, you should give the liquid ample time to nearly dry up entirely.
• After the butter and flour have been heated, gradually incorporate the liquid into the mixture while stirring constantly. At first, it will be quite thick and paste-like, but as you add more liquid, the consistency will begin to change.
• Before adding the vegetables, the lamb needs to be cooked until it is soft.
• Some cuts of lamb can be quite fatty; if necessary, remove any excess oil or fat from the top of the stew before adding any more cornstarch to make it thicker.
• Defrost the frozen green peas and mix them in right before serving if you want to add them. They do not require a simmering process.

To Make the Stew Thicker:

Blend two tablespoons of cornstarch and two tablespoons of water to achieve the desired consistency for your stew. While stirring, gradually add the ingredients to the stew that is already simmering.

Continue doing this until the stew achieves the appropriate thickness.

Nutrition Information

Calories: 537 | Carbohydrates: 37g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 645mg | Potassium: 1896mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8160IU | Vitamin C: 32.3mg | Calcium: 105mg | Iron: 9.2mg