Soups & stews / Stews & gumbos
Irish Stew with Lamb and Stout
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Nothing hurries this pot. Browned lamb, stout, thyme and a long, low oven, then the potatoes go in late and some of them melt into the broth. The windows fog up, and nobody minds.
The short version
Brown lamb shoulder, soften onions with a little flour, add stock, stout and thyme, and braise covered at 300°F for 1 hour. Add potatoes and carrots and cook 1 to 1½ hours more, until the lamb is fork-tender. Skim the fat before serving.
What makes ours better
small changes, very loud compliments
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Brown the lamb first. Traditional versions often skip it, but browning builds a savory base that a pale stew can't match. It costs 10 minutes.
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Replace a cup of the stock with stout and add a spoon of tomato paste. The stout adds a malty depth, and the tomato paste keeps it from tasting bitter. You won't taste either one by name, just a fuller broth.
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Add the potatoes late and let some fall apart. Waiting an hour keeps most of the potato chunks intact, while the edges melt into the broth and thicken it with no extra flour.
What you need
check the pantry before you promise anyone
- Boneless lamb shoulder2½ pounds
- Yellow onions2 large
- All-purpose flour2 tablespoons
- Tomato paste1 tablespoon
- Stout1 cup
- Fresh thyme5 sprigs
- Yukon Gold potatoes2 pounds
- Carrots3 medium
yes, all of the butter
Steps
apron on. phone down. mostly.
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Heat the oven, season the lamb
Set a rack in the lower third of the oven and heat it to 300°F. Pat the lamb very dry and toss it with 1 teaspoon of the salt and the pepper.
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Brown the lamb
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until it shimmers. Add half the lamb in a single layer and cook, turning only when it releases, until browned on most sides, about 8 minutes. Move it to a plate and repeat with the rest.
Dry meat and a hot pot give you browning. Wet meat gives you gray boiled lamb.
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Soften the onions
Lower the heat to medium. Add the remaining oil and the onions, scraping up the browned bits. Cook, stirring, until soft and starting to turn golden, about 6 minutes. Stir in the flour and tomato paste and cook 2 minutes, until the paste darkens slightly.
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Add liquid and bring to a simmer
Pour in the stout, scraping the bottom, then the stock and Worcestershire. Return the lamb and its juices to the pot with the thyme and the remaining ½ teaspoon salt. Bring to a simmer on the stove.
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Braise the lamb
Cover and move the pot to the oven. Cook 1 hour.
About 60 min. Cook mode has a timer for this step.
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Add the vegetables
Stir the potatoes and carrots into the stew, pushing them under the liquid. Cover and return to the oven until the lamb is fork-tender and the potatoes are soft, 1 to 1½ hours more.
If the lamb still resists a fork, give it another 20 minutes. Shoulder gets tender late.
About 75 min. Cook mode has a timer for this step.
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Skim and finish
Take out the thyme stems. Tilt the pot and spoon off the fat floating on top. Press a few potato chunks against the side of the pot to thicken the broth if you like. Taste for salt, then serve in bowls topped with parsley and chives.
Good to know
the stuff I’d tell you over the phone
- Bone-in shoulder or neck chops give more flavor. Use 3½ to 4 pounds, braise them whole, then pull off the bones and cut the meat into chunks before serving.
- No stout? Use all stock for a milder, traditional stew. Water works in a pinch, but the stew will need more salt and thyme.
- Chill the stew overnight if you can. The fat sets on top and lifts off in one piece, and the flavor deepens.
- Storage. Fridge, 4 days. Freezer, 3 months, though the potatoes soften. Reheat over low heat with a splash of stock.
Questions, answered
asked and answered at the kitchen counter
What's the best cut of lamb for Irish stew?
Lamb shoulder. It has enough fat and connective tissue to turn silky after a few hours of braising. Leg is leaner and can dry out. Neck chops are great if you don't mind pulling meat off the bone.
Can I use beef instead of lamb?
Yes. Use beef chuck cut into 1½-inch cubes and cook it the same way, though it may need an extra 30 minutes. It's a different stew, but a good one. See beef stew with chuck and red wine for a version made for beef.
Is Irish stew made with Guinness?
Traditional versions use just water or stock. Many modern ones add stout. This recipe uses one cup for depth, and it's easy to leave out.
Can I make Irish stew on the stove or in a slow cooker?
On the stove, keep it at a bare simmer with the lid slightly ajar for the same times. In a slow cooker, brown first, then cook on low for 7 to 8 hours, adding the potatoes and carrots for the last 3 hours.
How do I thicken Irish stew?
The small amount of flour and the potatoes do most of it. For more body, mash a handful of potato chunks into the broth, or simmer uncovered for 15 minutes at the end.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.