This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.



Ingredient Checklist


Instructions Checklist
  • In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.

  • Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.

  • Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Cook's Notes

Stew can be frozen for up to 3 months. Let it defrost overnight in the refrigerator, then reheat in the microwave or on the stove, adding water as needed.

Reviews (13)

125 Ratings
  • 5 star values: 23
  • 4 star values: 38
  • 3 star values: 35
  • 2 star values: 22
  • 1 star values: 7
Rating: Unrated
best stew we have ever had thank you Martha
Rating: Unrated
1. Add the potatoes and carrots at the Beginning of cooking, Not 20 minutes before serving. (Otherwise, the vegetables will be tough.) 2. Bake in a covered casserole for 1 1/2 hours at 350 F / 175 C. 3. Thicken the sauce with a roux of 1 tbsp. flour fried in 1 tbsp. of butter for 30 seconds. 4. Finish seasoning the sauce with salt, pepper, 2 tbsp. dark beer, and a dash of onion powder. Result: Excellent.
Rating: Unrated
I don't know how your potatoes and carrots cook in 20 minutes. It's been over a half hour and still rock hard. The meat will be mush by the time it's done cooking the potatoes. What a waste of food!
Rating: 5 stars
We loved this lamb stew - such an elegant meal for it's simplicity. I did add herbes de provence to bring out the flavor, but I like to add that to a lot of meat dishes. Definitely Guinness for the beer!
Rating: Unrated
This was pretty good but not fantastic. I felt like it needed something - next time I will add garlic in after the onions soften. The potatoes and carrots were good though - served it with crusty bread and Irish butter, and Irish cheddar, plus a salad.
Rating: Unrated
yum, will def make again. used veg stock instead of beer (bc didnt have dark beer), also added frozen peas at the very end. delish
Rating: Unrated
Overall, a good recipe. I don't get the advice to add the potatoes and carrots during the last 20 minutes---not enough cooking time to soften. I added them during the last 50 or so minutes. I also put tomato/veggie juice in (not much) and frozen peas, plus additional seasoning.
Rating: Unrated
This is a pretty good stew. Nothing fantastic, but still very good. The lamb really makes the stew. It's such a flavourful meat! I am curious why this was filed under the slow cooker collection. There were no slow cooker directions included in the recipe. I thought about throwing it in the slow cooker anyway, but ended up just sticking to the directions.
Rating: Unrated
Used lamb shoulder with bones (that all the store had) I cut as mush meat as I could off bones, then also cooked the bones too. Stew was delicious. Next time I may add peas.
Rating: Unrated
You can add non-alcoholic beer or just use all water.
Rating: Unrated
Just wanted to know what would be a good subsitute for the beer
Rating: Unrated
Our grocery store didn't have lamb, so I just used beef stew meat and I also substituted petite yukon gold potatoes (halved) for the new potatoes. It was delicious! Someday I will try it with lamb. Oh, and I didn't peel the potatoes or the carrots. Sorry, Martha. :)
Rating: Unrated