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Lamb Stew (Irish Stew)

If you like a good traditional stew, you’ll love this flavorful stew just as much! Lamb Stew is delicious and satisfying with tender chunks of lamb, potatoes and carrots. Springtime is the time to bust out all those spring holiday traditions and nothing says tradition like an stew simmered in a beefy Guinness broth. Serve alongside some crusty bread.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Keyword: Lamb, Stew
Servings: 4 servings
Calories: 537kcal


  • 2 lbs lamb shoulder (cut into 1 1/2" pieces)
  • salt & pepper
  • 2 tbsp  vegetable oil divided
  • 1 1 large onion sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 bottle Guiness beer
  • 3 carrots chopped into 3" pieces
  • 2 large potatoes about 1 1/2 lbs
  • 4 cups beef broth
  • 2 sprigs thyme or 1/2 teaspoon dried
  • 1/4 cup parsley


  • Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
  • Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
  • Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
  • Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
  • Add lamb back into the post and simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender. 
  • Stir in parsley and serve with bread.


 This stew is prepared with lamb shoulder, which is the most tender part of the lamb with a delicate flavor that is accented a sprig of thyme! All you need is a heavy stockpot, fresh lamb shoulder pieces and a small selection of root vegetables & herbs.