A classic, comforting Irish Stew recipe featuring tender lamb or beef, root vegetables, and a rich, savory broth. Perfect for a cozy meal.
★★★★★
5 from 1 review
Prep Time25 mins
Cook Time2 hours 30 mins
Total Time2 hours 55 mins
Servings6
Calories350 kcal
📝 Ingredients
👩🍳 Instructions
1
Pat the lamb or beef chunks very dry with paper towels. In a large bowl, toss the meat with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the floured meat in batches, ensuring not to overcrowd the pot. Cook until a deep golden-brown crust forms on all sides. Remove browned meat to a plate and set aside.
3
Reduce heat to medium. Add chopped onions and carrots to the pot (add a little more oil if needed). Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until onions are softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
4
Pour in the Guinness or stout, scraping the bottom of the pot vigorously to deglaze. Let it simmer for 2 minutes to reduce slightly. Return the browned meat to the pot.
5
Add beef broth, the tied bundles of fresh thyme and rosemary, and bay leaves. Stir everything together. Bring the stew to a gentle simmer on the stovetop.
6
Cover the pot with a tight-fitting lid. Either continue to simmer on low heat on the stovetop for 1.5-2 hours, or transfer to a preheated oven at 325°F (160°C) for 1.5-2.5 hours, or until the meat is fork-tender.
7
About 45 minutes before the end of cooking (or after 1.5 hours if cooking for longer), stir in the potato chunks. Continue cooking until the potatoes are tender.
8
Remove the herb bundles and bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into warm bowls and garnish generously with fresh chopped parsley. Serve hot with crusty bread or mashed potatoes.
💡 Notes
For a thicker stew, mash a few cooked potato chunks against the side of the pot, or create a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it into the simmering stew. This stew tastes even better the next day; leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Thaw overnight in the fridge before reheating.
