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A delicious plate of Irish Lamb Stew with Guinness

Irish Lamb Stew with Guinness

A rich and hearty Irish Lamb Stew slow-cooked with Guinness, tender vegetables, and served with a traditional homemade soda bread. Perfect comfort food for a chilly evening.
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Prep Time 1 hour
Cook Time 1 hour 45 minutes
Soda Bread Baking 35 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Stew
Cuisine: Irish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 2 lbs boneless lamb shoulder or leg cut into 1.5-inch chunks, for stewing
  • 2 tbsp all-purpose flour for dredging the lamb
  • 1/2 tsp Salt adjust seasoning to taste
  • 1/4 tsp black pepper freshly ground preferred, adjust to taste
  • 2 tbsp olive oil for browning the lamb
  • 2 medium yellow onions diced for the stew base
  • 3 large carrots peeled and sliced for sweetness and texture
  • 2 large celery stalks sliced for aromatic depth
  • 2 medium parsnips peeled and sliced, adds a sweet, earthy flavor (optional)
  • 3 medium Yukon Gold potatoes peeled and cubed, for thickening and heartiness
  • 4 large garlic cloves minced, for intense flavor
  • 2 tbsp tomato paste adds depth and umami to the stew
  • 1 pint Guinness Draught 16 oz, essential for authentic Irish flavor
  • 3 cups beef or lamb broth low sodium preferred
  • 4 sprigs fresh thyme can substitute with 1 tsp dried thyme
  • 1 large bay leaf remove before serving
  • 1 tbsp Worcestershire sauce enhances savory notes (optional)
  • 2 tsp red wine vinegar brightens the stew at the end
  • 1/4 cup Flat-leaf parsley chopped, for fresh garnish
For the Soda Bread
  • 4 cups all-purpose flour for the soda bread dough
  • 1.5 tsp baking soda leavening agent for the bread
  • 1 tsp salt balances the flavors in the bread
  • 1 3/4 cups buttermilk or substitute with milk plus 1 tbsp lemon juice
  • 2 tbsp cold butter cubed, for a richer bread (optional)
  • 2 tbsp rolled oats optional, for topping the soda bread

Equipment

  • Large Dutch oven
  • Baking sheet or cast iron skillet
  • Large bowl

Method
 

  1. Pat lamb chunks dry and toss with flour, salt, and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high. Brown lamb in batches until golden on all sides, about 7-8 minutes per batch. Transfer to a plate.
  3. In the same pot, sauté onions, carrots, celery, and parsnips with a pinch of salt until onions are soft and veggies begin to caramelize, about 8 minutes.
  4. Stir in garlic and tomato paste; cook 2 minutes until fragrant.
  5. Pour in Guinness, scraping up browned bits. Let bubble 2-3 minutes.
  6. Return lamb to pot. Add potatoes, broth, thyme, bay leaf, and Worcestershire sauce. Bring to a gentle boil, then reduce to low, cover, and simmer 1½ hours, stirring every 30 minutes.
  7. Uncover, skim excess fat, check lamb for tenderness. Stir in red wine vinegar. Adjust salt and pepper. If broth is thin, simmer uncovered 10-15 minutes more.
  8. Garnish with parsley and serve hot with soda bread.
  9. For the Soda Bread:
  10. Preheat oven to 425°F. Line a baking sheet or oil a cast iron skillet.
  11. In a large bowl, whisk together flour, baking soda, and salt.
  12. Cut in cold butter until mixture resembles coarse crumbs.
  13. Pour in buttermilk and stir until dough just comes together.
  14. Turn dough onto floured surface, shape into a round about 8 inches wide and 1½ inches tall. Transfer to baking sheet. Cut a deep cross in the top. Sprinkle oats if desired.
  15. Bake 30-40 minutes until golden and crusty. Bread should sound hollow when tapped underneath. Cool at least 10 minutes before slicing.

Notes

This stew is even better the next day, allowing the flavors to meld. Feel free to adjust the amount of vegetables based on your preference. Serve with extra crusty bread for dipping into the rich broth.