Lamb Stew (Irish Stew)

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Lamb Stew is a delicious and satisfying recipe with tender chunks of lamb, potatoes and carrots. Springtime is the time to bust out all those spring holiday traditions and nothing says tradition like an Irish Stew

We love serving this homemade lamb stew recipe alongside some crusty soda bread.

Lamb Stew Irish Stew in a pot

Lamb Stew (Irish Stew)

If you like a good traditional Beef Stew Recipe, you’ll love this flavorful Irish stew just as much! A combination of carrots, potatoes, onions, (which really can be made with any variety of meat) is simmered in a beefy Guinness broth.

My good friends Lew & Val helped me perfect this recipe and if anyone knows good Irish food, they sure do! The Irish are famous for their rustic, crowd-pleasing cooking and they know how to keep it simple!

What kind of lamb for stew? This Irish Lamb Stew is prepared with lamb shoulder, which is the most tender part of the lamb with a delicate flavor that is accented a sprig of thyme! All you need is a heavy stockpot, fresh lamb shoulder pieces and a small selection of root vegetables & herbs.

How To Make Lamb Stew?

  1. Gently season the lamb pieces and brown in a stockpot with the oil.
  2. Saute onion. Add flour and butter to make a roux. Add broth and Guinness beer a bit at a time.
  3. Simmer until lamb is tender (about 90 minutes)
  4. Add carrots & potatoes and cook until tender. Thicken more if desired.

Be certain to scrape the brown bits off the bottom of the pan after browning the lamb/onions. This adds so much flavor! Lamb Stew can also be baked in the oven at 325 degrees.

Lamb Stew Irish Stew in a bowl

What To Serve with Lamb Stew

A hearty and heartwarming meal on its own, lamb stew needs little, if anything alongside it. Lamb Stew is often served over Mashed Potatoes. If you’d like, season this stew with a pinch of curry powder to add a little bit of warmth.

A hearty loaf of Irish Soda Bread or a crisp, cold serving of sauerkraut or even homemade pickles are a great flavor component to this thick, hearty stew. Serve it with a pint (or two) of a sharp Guinness Beer to guarantee that everyone will have a bit o’ the Irish luck when they come to the table!

Lamb Stew in a bowl

Irish Stew, or Guinness Stew, is an annual staple during the month of March, especially on St. Patrick’s Day, when the Irish eyes are smiling, and everyone is ready for a hearty meal! However, this dish is so delicious, you’ll want to make it year round!

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Lamb Stew Irish Stew in a pot
4.92 from 12 votes
Review Recipe

Lamb Stew

Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Author Holly Nilsson
Irish Lamb Stew is an annual staple during the month of March, but so delicious, you'll want to enjoy it all year long!


  • 2 pounds lamb shoulder cut into 1 ½" pieces
  • salt & pepper
  • 2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 bottle Guiness beer
  • 3 carrots chopped into 3" pieces
  • 2 large potatoes about 1 ½ pounds
  • 4 cups beef broth
  • 2 sprigs thyme or ½ teaspoon dried
  • ¼ cup parsley

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  • Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
  • Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes. 
  • Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
  • Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
  • Add lamb back into the post and simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender. 
  • Stir in parsley and serve with Irish Soda Bread.

Recipe Notes

To Thicken:
If you'd prefer a thicker stew, combine 2 tablespoons cornstarch with 2 tablespoons water. Add to the boiling stew a little bit at a time while stirring until it reaches desired consistency.

Nutrition Information

Calories: 537, Carbohydrates: 37g, Protein: 39g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 106mg, Sodium: 645mg, Potassium: 1896mg, Fiber: 6g, Sugar: 3g, Vitamin A: 8160IU, Vitamin C: 32.3mg, Calcium: 105mg, Iron: 9.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Irish stew
Course Entree, Soup
Cuisine American, Irish
Lamb Stew with title
Lamb Stew with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I don’t usually leave comments but I made this stew this evening and I would like to say it was so good. My family loved it and it is a perfect winter dish. It was also very simple to make and I will definitely make it again. Thanks so much.

  2. I assume if you decide to bake in oven, you bake covered?? This is my second time making it. I’m trying to improve upon the first time. Thank you.4 stars

  3. Can your Lamb Stew recipe be made in a slow cooker? I love making soup in the slow cooker and I really love your recipes, easy ad quick.

    Thank You
    Evelyn Fodemski

  4. I made this recipe & served it over mashed turnips, my kiddies favorite, they loved it this way. Thanks so much for the recipe ❤️5 stars

  5. Made this along with the soda bread for St. Patrick’s day and it was a hit! One of the best lamb stews I’ve ever made. Rich gravy and the soda bread was perfect along side it.5 stars