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Irish lamb stew recipe with potatoes and carrots
4.84 from 6 votes

Lamb Stew

Traditional Irish lamb stew. It's a hearty and healthy stew made with simple ingredients.
Author Diana
Servings 3 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 1 tbsp (1 tbsp) vegetable oil
  • 500 grams (17.5 oz) lamb cubed/no bone
  • 1 (1) yellow onion diced
  • 1 (1) garlic clove minced (optional)
  • 1 tbsp (1 tbsp) all purpose flour
  • 175 ml (½ can) dark beer (preferably Guinness)
  • 2 tbsp (2 tbsp) tomato paste
  • 235 ml (½ cup) water
  • 1 (1) cube beef stock
  • 1 (1) carrot peeled and sliced (optional)
  • 1 (1) celery stalk sliced (optional)
  • 1 large potato optional
  • 1 (1) bay leaf
  • 1 (1) sprig of thyme
  • salt and ground black pepper


  • In a pot, heat oil and brown the lamb cubes. Remove lamb into plate.
  • In the same pot, add onion, garlic and cook until onion becomes translucent and garlic is fragrant (a couple of minutes).
  • Add flour, cook for 30 seconds while stirring regularly. Then add the beer, mix very well and add the rest of the ingredients to the pot.
  • Cover with a lid, bring to a simmer and lower the heat. Cook for around 50 minutes or until the lamb becomes soft that it falls apart when you touch it, and sauce is slightly thickened.
  • Remove bay leaf and thyme sprig. Season with ground black pepper and salt to taste, and serve with mashed potatoes or soda bread.
  • To cook in a slow cooker, after browning the meat, adding the flour to the onion and garlic. Transfer to the slow cooker along with the rest of the ingredients and cook on low for 8 hours.


Adding potato to the stew is optional, if you plan to serve the stew with mashed potatoes then omit the potato in the stew. 


Calories: 572kcal | Carbohydrates: 11g | Protein: 29g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 121mg | Sodium: 535mg | Potassium: 643mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3620IU | Vitamin C: 7.5mg | Calcium: 51mg | Iron: 3.2mg