Classic Irish Lamb Stew with Stout
This hearty Irish lamb stew is slow-simmered with tender chunks of lamb, potatoes, carrots, sweet peas, and fresh thyme in a rich Irish stout broth. A comforting one-pot Dutch oven meal perfect for St. Patrick’s Day or cozy family dinners.
- Prep Time: 20 MINS
- Cook Time: 2 HOURS
- Total Time: 2 hours 20 minutes
- Yield: 6-8 SERVINGS 1x
- Category: Dinner, STEW
- Method: STOVETOP
- Cuisine: IRISH INSPIRED
Ingredients
For the Stew:
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½ cup all-purpose flour
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2 teaspoons salt, divided
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½ teaspoon black pepper, divided
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3 pounds boneless lamb stew meat, cut into 1½-inch cubes
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3 tablespoons vegetable oil
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1 cup chopped onion
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1 can (15 ounces) Irish stout, divided
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1 teaspoon sugar
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1 teaspoon dried thyme
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1 pound small new potatoes, quartered
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1 pound carrots, peeled and cut into ½-inch pieces
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½ cup water
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1 cup frozen peas
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¼ cup chopped fresh parsley
Instructions
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In a large bowl, combine flour, 1 teaspoon salt, and ¼ teaspoon pepper. Toss lamb to coat and shake off excess flour.
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Heat oil in a Dutch oven over medium heat. Brown lamb in batches for about 7 minutes per batch until browned on all sides. Remove and set aside.
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Add onion and ¼ cup stout to the pot. Cook 10 minutes, scraping up browned bits from the bottom.
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Return lamb to the pot. Stir in remaining stout, sugar, thyme, remaining salt, and pepper. Add enough water so liquid just covers the lamb.
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Bring to a boil. Reduce heat to low, cover, and simmer 1½ hours or until lamb is tender.
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Stir in potatoes, carrots, and ½ cup water. Cover and cook 30 minutes until vegetables are tender.
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Stir in peas and parsley. Cook 5–10 minutes until heated through. Serve warm.
Notes
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Brown the lamb in batches for best flavor.
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Stew thickens as it cools.
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Even better the next day.
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Freezes well for up to 3 months.
Find it online: https://www.firsthomelovelife.com/classic-irish-lamb-stew/