Irish Stew

Irish Stew

Irish Stew

This.  This stew is so darned good!  Another, and probably last, in my prepare-you-to-bust-out-the-Irish posts for Saint Patrick’s Day. While I have made this stew with ground lamb, you can substitute beef.  But, don’t.  The lamb just makes it! 

As I have said before, Mr. Saucy and I are huge lamb fans.  Huge.  So much so, we bought a lamb and a half to put in the freezer.  I realize that many people don’t eat lamb, but I encourage you to try it.  Most grocery stores now carry ground lamb, as well as some other cuts such as loin chops and racks of ribs.

I found this recipe in my most recent copy of Cuisine at Home and decided to give it a shot, since it was a much quicker version than the one I normally make.  I’ll admit, I altered it somewhat, as their version just seemed like it would be bland.  I was happy I did and it was even better, the next day, warmed for lunch.

If you haven’t tried lamb before, this stew using ground lamb is a nice introduction to the meat.  Also since the meat is ground, rather than in stew cubed form, this stew is really quick to make.  And…y’all, come on…it has BEER in it.  Enough said.

Bust out the Guinness, some lamb, root vegetables, a few herbs, your shamrock top hat (be honest, you have one, I know!) and celebrate Saint Patrick’s Day in style!

I’d say, “Luck o’ the Irish to ya’!” but really…that’s kind of bad luck, if you think of their history.  So, instead…no blarney, this is good.  Try it.


5.0 from 2 reviews
Irish Stew
If you haven't tried lamb before, this stew using ground lamb is a nice introduction to the meat. Also since the meat is ground, rather than in stew cubed form, this stew is really quick to make. And...y'all, come has BEER in it. Enough said.
Recipe type: Irish Stew
  • 1 pound ground lamb
  • 2 cups carrots, sliced
  • 1½ cups frozen pearl onions, thawed
  • 12 ounces new potatoes, halved
  • 2 tablespoons tomato paste
  • 5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried marjoram
  • ⅓ cup all-purpose flour
  • 1 cup dark beer, such as Guinness
  • 4 cups beef stock
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
  • Fresh parsley, as garnish
  1. In a large Dutch oven, or large stockpot, over medium high heat, sauté the ground lamb until browned; being careful to not break the pieces up too small. About 8 minutes.
  2. With a slotted spoon, remove the lamb from the pot to a paper towel lined bowl.
  3. Add the carrots, onions and potatoes to the pan drippings and sauté for about 5 minutes.
  4. Stir in the tomato paste, garlic, rosemary, thyme and marjoram.
  5. Cook for about 2 minutes.
  6. Stir in the flour, coating all the vegetables and continue to cook for about 3 minutes.
  7. Deglaze the pot with the beer.
  8. Stir in the stock, bay leaf, Worcestershire sauce and Dijon.
  9. Season with salt and pepper, to taste.
  10. Bring to a boil.
  11. Cover and continue cooking until the vegetables are fork-tender.
  12. Remove the lamb from the bowl and stir it back into the stew.
  13. Continue cooking for about 5 minutes, to reheat the lamb.
  14. Serve in warmed bowls and garnish with chopped parsley

I used tri-colored new potatoes…aren’t they pretty?

Simple, hearty, quick, Irish Stew…It’s what’s for dinner…


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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7 Responses to Irish Stew

  1. Pingback: St. Patrick’s Day Recipe Roundup: From Spuds to Sweets | Farm Flavor

  2. Caitlin says:

    This was AMAZING! I followed the recipe almost exactly and it turned out fantastic. The only changes I made was adding some celery to the veggies and using 1/3 cup Irish whiskey with 2/3 cup water instead of the Guinness. (I could not make it to the store). It was still to die for!

    • P~ says:

      Caitlin, That just made my day! I’m so happy you liked it! I love the modifications you made, too! I’ll try it that way next time! Thanks for letting me know! P~

  3. Ann says:

    Try making this with goat! I buy frozen goat cubes, bone-in. This will take longer but you’ll end up with a nice stock. Simmer goat until very tender, remove from bone, put bones back in the pot and simmer some more. I usually add onions, celery and seasonings when simmering the goat. Strain stock and proceed with recipe. Since the meat’s already cooked, add it at the end when the veggies are done. Goat can be found at specialty meat stores, Indian/Middle Eastern markets, sometimes Whole Foods. Goat tastes very much like lamb so it’s something I like to cook with.

    Thanks for your recipe!

  4. lorelie says:

    Approximately how many does this serve? Am wondering if I should double for 6 in order to stil have leftovers? Thx!

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