If soft, succulent lamb cooked in a rich Guinness and red wine gravy with potatoes and carrots seems like your kind of thing, you’ve come to the right place. And may I just say, you have excellent taste. Because this Irish lamb stew is the kind of recipe dreams are made of. The sauce is full of flavor thanks to the dark beer, red wine and herbs and there is nothing more comforting than a big pot of stew served with creamy mashed potatoes. Use deboned lamb (shoulder or leg of lamb work best) and to cut down on cooking time, make sure the chunks aren’t too big. Of course you can make this lamb stew in a pressure- or slow cooker which makes it a totally hands-off dish. Just be sure to sear the meat well before adding the cooking liquid as this is where so much of the flavor develops.
Ingredients Needed
Olive oil. Bacon fat is a fantastic option to use instead as it adds loads of flavor. Lamb. I used boneless leg of lamb cubes but boneless lamb shoulder or stewing lamb works too. Bone-in lamb cubes is also an option but will require longer cooking. Aromatics: Onion, carrot, celery, fresh garlic cloves, dried thyme. Other dried herbs like bay leaves, rosemary and sage will also be delicious in this stew. Fresh herbs like fresh parsley or thyme can also be added. Red wine. I used Cabernet Sauvignon but any dry red wine will work. Flour. Guinness. Any stout beer will work well but Guinness is definitely the preferred favorite. Beef broth/beef stock. Lamb stock can also be used. Potatoes. Other root vegetables like parsnips and turnips will also be delicious. Salt and black pepper.
How to make Irish lamb stew
What to serve with Irish lamb stew
This stew just begs for a creamy bed of cheesy mashed potatoes or Irish soda bread to soak up all that gravy. Vegetable side dishes like sautéed broccolini, bacon-sautéed green beans or Brussels sprouts will also be delicious.
Other side dishes
Garlic Parmesan mashed potatoes Maple Glazed Carrots Creamy Garlic Parmesan Sautéed Mushrooms
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