Ireland · Meat Dishes

Irish Stew

Lamb shoulder browned until dark, then slow-braised with potatoes, carrots and onions in a Guinness-spiked broth until the collagen melts and the whole pot turns rich and glossy.

120 min✻4 servings✻420 kcal
Irish Stew

Ingredients

  • lamb shoulder700 g
  • potato600 g
  • carrots3
  • onions2
  • Guinness stout330 ml
  • beef broth400 ml
  • flour2 tbsp
  • thyme sprigs3
  • bay leaves2
  • bunch of parsley1
  • salt1 tsp
  • black pepper0.5 tsp
  • vegetable oil for browning2 tbsp

Method

  1. 1Cut the lamb shoulder into 4 cm chunks, removing large sinew. Pat completely dry with paper towels — wet meat will steam, not brown. Season with salt and pepper, then toss with flour to coat.
  2. 2Heat oil in a Dutch oven or heavy pot over high heat. Brown the lamb in 2–3 batches, leaving space between pieces, 3–4 minutes per side until genuinely dark. Don't rush this — the color on the meat is the flavor base of the whole stew. Set the browned meat aside.
  3. 3Reduce heat to medium. In the same pot, cook the diced onions for 5 minutes, scraping up the browned bits. Add the Guinness and let it bubble for 2 minutes, lifting everything from the bottom. Pour in the beef broth.
  4. 4Return the lamb to the pot. Add thyme, bay leaves and the parsley stalks (save the leaves for serving). Bring to a gentle simmer — small, slow bubbles. Cover and cook on the lowest possible heat for 60 minutes.
  5. 5Add the carrots cut into large chunks and the potatoes quartered or halved depending on size. Cover and continue simmering for another 35–40 minutes until the vegetables are tender and the lamb pulls apart with a fork.
  6. 6Remove the thyme sprigs, bay leaves and parsley stalks. Taste and adjust salt. If the broth is too thin, simmer uncovered for 10 minutes. Ladle into deep bowls, scatter chopped parsley leaves on top and serve with soda bread.