Irish Lamb Stew

This Irish Lamb Stew isn’t just dinner – it’s a warm hug in a bowl that’ll make your whole house smell amazing. With tender chunks of lamb and root vegetables swimming in a rich, Guinness-spiked broth, this is the kind of meal that makes people linger at the table.

What makes this stew truly special is the way the lamb becomes melt-in-your-mouth tender after a slow simmer in dark Irish beer and beef broth. The carrots, potatoes, and sweet potatoes drink up all that savory goodness, while fresh thyme and parsley add bright notes that’ll have everyone asking for seconds.

Ingredients

For the Base:

• 2 – 2½ pounds lamb stew meat, cut into 1½-inch pieces
• 2 tablespoons canola oil
• Kosher salt and black pepper to taste
• 2 yellow onions, halved and sliced
• 4 cups beef broth
• 1 can dark Irish beer (like Guinness)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)

For the Vegetables:

• 4 carrots, peeled and cut diagonally
• 1 pound gold potatoes, cut into 1-inch pieces
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons fresh parsley, plus more for garnish

Steps

1. Prepare the lamb by trimming excess fat and seasoning generously with salt and pepper. The meat should have a good coating – this builds flavor from the start.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in batches (don’t crowd!), brown lamb for 2-3 minutes per side until golden. You want that caramelization – it’s pure flavor! Transfer to a plate.
3. Add onions to the pot with a pinch of salt and pepper. Cook for 5-10 minutes at medium heat, stirring occasionally. Look for soft, golden-brown edges. Pro tip: If brown bits stick, splash in some broth to deglaze – that’s flavor gold!
4. Pour in 4 cups beef broth and 2 cups dark beer. Return lamb and juices to pot with 1 teaspoon thyme. Bring to boil, then reduce to simmer. Cover and cook for 90 minutes or until lamb easily breaks apart. The meat should be fork-tender, not chewy.
5. Add carrots and potatoes, cover and cook 10-15 minutes. Add sweet potatoes, cooking another 15-20 minutes until vegetables are fork-tender but not mushy.
6. Optional thickening step: Blend 1-1½ cups of vegetables with some broth until smooth, then stir back in. This creates a naturally thick, creamy texture without flour.
7. Season generously – this big pot needs more salt than you might think. Stir in parsley and serve hot, garnished with extra herbs.

Smart Swaps

• Swap beef broth for mushroom broth for an earthier flavor
• Use parsnips instead of carrots for a traditional Irish twist
• Replace sweet potatoes with turnips for lower carbs

Make It Diabetes-Friendly

• Use all turnips instead of potatoes (reduces carbs by 15g per serving)
• Add extra carrots for fiber (helps slow sugar absorption)
• Serve with cauliflower rice instead of bread
• Keep portions to 1½ cups per serving

Pro Tips

• Let meat come to room temperature before browning
• Don’t skip the browning step – it’s crucial for depth of flavor
• Check lamb tenderness at 75 minutes – some cuts cook faster
• Season at every step, not just at the end