10/24/2025
Irish Lamb Stew with Guinness
Ingredients
- 2.5 lbs lamb shoulder, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 Yukon Gold potatoes, diced
- 2 celery stalks, sliced
- 3 tbsp tomato paste (optional)
- 3 tbsp flour
- 1 can (500 ml) Guinness stout (I actually used our n/a)
- 3 cups beef stock
- 2 tsp fresh thyme leaves
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Season lamb with salt and pepper. In a large pot, heat olive oil over medium-high and sear lamb until browned on all sides. Remove and set aside.
- Add onions, carrots, and celery to the pot and sauté until softened. Stir in garlic and cook for 1 minute.
- Add tomato paste and flour. Stir to coat vegetables.
- Pour in Guinness and scrape up any browned bits. Return lamb to the pot, then add beef stock, potatoes, thyme, and bay leaves.
- Bring to a simmer, reduce heat to low, cover, and cook for 1.5 to 2 hours until lamb is tender and broth has thickened.
- Season to taste. Serve hot with fresh parsley and buttered bread.
Thank you again for a fantastic season at the club. Wishing everyone a warm and relaxing winter, and looking forward to seeing you again next year.