Slow-Simmered Irish Lamb Stew with Guinness and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty Irish lamb stew slow-cooked with Guinness beer, tender lamb chunks, and a mix of white and sweet potatoes for a rich, comforting meal. This irish-inspired st. patrick’s day ready in about 160 minutes pairs ounces Guinness stout beer, medium onion, diced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 12 ounces Guinness stout beer
• 2 cups white potatoes, peeled and cut into 1-inch chunks
• 1 cup sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup carrots, peeled and sliced into 1/2-inch rounds
• 1 medium onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Toss 2 pounds lamb shoulder cubes in 1/4 cup all-purpose flour seasoned with 1/2 teaspoon salt and 1/2 teaspoon black pepper, shaking off excess. Brown the lamb in batches for 3-4 minutes per batch until a deep golden crust forms, then remove and set aside.
2. Step 2: Lower heat to medium, add 1 medium diced onion, 2 sliced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens and coats the vegetables.
4. Step 4: Return the browned lamb to the pot, pour in 12 ounces Guinness stout beer, scraping the bottom with a wooden spoon to release browned bits. Add 3 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a gentle simmer.
5. Step 5: Cover and cook on low heat for 1 hour 30 minutes, stirring occasionally.
6. Step 6: Add 2 cups white potato chunks, 1 cup sweet potato chunks, and 1 cup sliced carrots. Season with remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and simmer for an additional 45 minutes until lamb and vegetables are tender.
7. Step 7: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed and serve hot for a warming Irish meal.