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Irish Stew

A classic comfort recipe full of onions, meat, and potatoes, swimming in a rich gravy. This is a perfect dish for Saint Patrick’s Day or any chilly evening. It is warm, filling, and incredibly satisfying. Serve it with a thick slice of your favorite crusty bread or Irish Soda Bread.

Irish stew


Irish Stew

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Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Entree, Main Course, Soup
Cuisine Irish
Servings 6 servings


  • Dutch oven


  • 3 tbsp olive oil
  • 2 lbs lamb shoulder or beef chuck
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 onion
  • 3 leeks
  • 3 garlic cloves
  • 3 tbsp flour
  • 22 oz Guinness Beer
  • 2 cups beef broth
  • 4 carrots
  • 2 potatoes
  • 3 sprigs fresh thyme


  • Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
  • Heat2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
  • Lower heat to medium and add remaining tablespoon of olive oil.
  • Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
  • Add the Guinness beer, stirring and scraping up browned bits on bottom of pan then add beef broth.
  • Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
  • If the lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for a further 30 minutes until lamb falls apart and the sauce has reduced and thickened.
  • Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.


If you don't want to use Guinness beer, simply substitute it with 2-1/2 cups water mixed with 2 beef bouillon cubes and a tablespoon Worcestershire sauce.
Keyword Irish Stew, Stew
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