Guinness Lamb Stew Recipe
A hearty Irish-inspired stew with tender chunks of lamb shoulder braised in rich Guinness beer with potatoes, carrots, and pearl barley. Ultimate comfort food for cold nights.
How to Make the Best Guinness Lamb Stew
There’s something magical about the combination of lamb, Guinness, and a cold evening. This Irish-inspired stew is the kind of dish that fills the house with incredible aromas and warms you from the inside out.
Why Guinness Makes It Better
Guinness stout adds remarkable depth to this stew. The roasted barley notes in the beer complement the lamb beautifully, while the slight bitterness balances the rich meat and vegetables. Don’t worry about it tasting too boozy—the alcohol cooks off, leaving only complex flavor behind.
The Art of the Roux
The secret to a rich, thick stew without flour slurry or cornstarch is building a proper roux with the bacon fat. Taking 10 minutes to slowly brown the flour develops nutty, toasted flavors and ensures the stew has body without any raw flour taste.
Low and Slow is the Way
Lamb shoulder is a working muscle, which means it has connective tissue that needs time to break down. The long simmer transforms tough meat into fork-tender pieces that practically melt in your mouth.
Make It a Meal
This stew is hearty enough to stand alone, but it’s even better with:
- Crusty bread for dipping
- Irish soda bread
- Buttered mashed potatoes alongside
- A pint of Guinness to drink
This is comfort food at its finest—the kind of dish that tastes even better the next day when the flavors have had time to deepen.
Guinness Lamb Stew
A hearty Irish-inspired stew with tender chunks of lamb shoulder braised in rich Guinness beer with potatoes, carrots, and pearl barley. Ultimate comfort food for cold nights.
Ingredients
Stew Base
Braising Liquid
Herbs
Vegetables
Instructions
Brown the Meat
- Season the lamb pieces generously with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes total per batch. Transfer to a plate.
- Reduce heat to medium. Add the bacon and cook until the fat renders and bacon is crispy, about 5 minutes. Remove bacon and set aside with the lamb.
Build the Base
- Measure the fat in the pot. Add oil as needed to reach about 1/4 cup total.
- Whisk in the flour and cook, stirring constantly, until the roux turns light brown, about 10 minutes.
- Add the onion, carrots, and tomato paste. Cook until the onion softens, 4-5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
Braise the Stew
- Pour in the Guinness, scraping up all the browned bits from the bottom of the pot.
- Add the beef stock, browned lamb, crispy bacon, herbs, bay leaves, and salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Add the quartered potatoes and continue simmering covered for 15 minutes.
- Stir in the pearl barley, bring back to a simmer, and cook covered for another 30 minutes until the potatoes are tender and barley is cooked through.
Finish and Serve
- Remove and discard the herb sprigs and bay leaves.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh chopped parsley.
Notes
- Ask your butcher to cut the lamb shoulder into 1-2 inch cubes with excess fat trimmed.
- Beef chuck roast can be substituted for the lamb if preferred.
- The roux takes patience—low and slow browning prevents burning and develops deep flavor.
- For tender-crisp carrots, add them with the potatoes instead of earlier.
- Leftovers keep refrigerated for up to 3 days. Add a splash of stock when reheating.
