Irish Lamb Stew from Closet Cooking

A slowly braised Irish style lamb stew with Guinness.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours
  • 1 tablespoon oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 Guinness (or other dark stout)
  • * beef stock
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 white potatoes, cut into bite sized pieces
  • 4 carrots, cut into bite sized pieces
  • 1 handful parsley, chopped
  1. Heat the oil in a large pot.
  2. Add the lamb and brown on each side.
  3. Add the onions and saute until tender, about 5-7 minutes.
  4. Add the garlic and saute until fragrant, about 1 minute.
  5. Sprinkle in the flour and stir.
  6. Add the Guinness and enough beef stock to cover.
  7. Add the rosemary, thyme, bay leaf, salt and pepper.
  8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  9. Add the potatoes and carrots and some more beef stock to cover.
  10. Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
  11. Plate and garnish with parsley.