Irish Lamb Stew

Irish Lamb Stew

  • Author: De Ashton
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main
  • Cuisine: Homestyle


Catering to the Irish roots in our clan with this Irish Lamb Stew flavored with Guinness Extra Stout.



  • 4 pounds of imported grass fed lamb cutlets
Grass Fed Lamb

Grass Fed Lamb

  • 2 onions, chopped
  • 46 cloves of garlic, crushed
  • 4 carrots, cut in inch long pieces
  • 1 (12 oz) bag of sliced leeks
  • 1 1/2 pounds of russet potatoes, cubed
Potatoes And Leeks

Potatoes And Leeks

  • Parsley, rosemary, thyme to taste
  • Salt, to taste
  • Saffron Road™ Culinary Lamb stock 4 cups
  • 1 cup of Guinness Extra Stout beer
  • McCormick® Grill Mates® Worcestershire Pub seasoning


  1. Remove about 1/4 cup of bits of lamb fat from the meat and render slowly in a dutch oven.
  2. Sprinkle flour on pieces of meat and season with McCormick Worcestershire seasoning.
Browning Pieces Of Lamb

Browning Pieces Of Lamb

  1. Brown in hot oil. Remove from pan as pieces brown.
  2. Once the meat is browned, add chopped onions and garlic to the pan along with carrot chunks. Brown for a couple minutes.
Adding Onions And Carrots

Adding Onions And Carrots

  1. Top with pieces of meat. Add lamb broth and beer.
  2. Bring to a simmer and cook over low heat for about 1 1/2 hours.
  3. Add potatoes and leeks. Cook until the potatoes are tender.
  4. Adjust seasonings if needed.
  5. Serve with a large slice of country style bread. And a glass of Guinness of course!

Recipe Card powered by
error: Content is © protected !!