Oven Braised Irish Lamb Stew with Guinness Recipe

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Oven Braised Irish Lamb Stew with Guinness Recipe

This traditional dish combines succulent lamb, hearty vegetables, and the rich, malty depth of Guinness stout for a comforting meal that's perfect for chilly evenings. Slow-cooked to perfection in the oven, this stew is bursting with savory goodness and will fill your home with irresistible aromas.

Prep Time15

Cook Time2 45

Total Time3

Course: Dinner

Cuisine: Irish

Keyword: Irish Lamb Stew with Guinness, Lamb Stew, Oven Braised Lamb Stew with Guinness

Servings: servings

Calories: 603kcal

Author: George - U Keep Cooking

Equipment

Large Dutch Oven

Ingredients

3 Pounds Lamb Shoulder (trimmed well)(cut into 1-2 inch cubes)
Salt and Black Ground Pepper (season the lamb and the stew to taste)
3 Tbsp Olive Oil (or bacon grease)
2 Onions (roughly chopped)
6 Cloves Garlic (minced)
3 Tbsp Tomato Paste
¼ Cup Flour
1 Cup Guinness
2 Cups Beef Broth
2 Cups Water
1 Bay Leaf
1 Tsp Rosemary (dried)
4 Carrots (cleaned and chopped into chunks)
1 Pound Potatoes (Yukon Golds) (or mini potatoes)

Instructions

Preheat the oven to 325°F and set a rack in the lower middle position.
Dry the lamb with a paper towel and season with the salt and pepper.
In a large Dutch oven, heat three tablespoons of olive oil or bacon grease ( over medium-high heat. Brown the meat in batches for about 5 minutes per batch. Sear the meat until it develops a nice brown crust but no need to cook the meat through.
Transfer the meat to a warm plate and set aside.
Add the onions, garlic, and dried rosemary; cook, stirring with a wooden spoon and scraping the brown bits from thwe bottom of the pan, for about 5 minutes.
Stir in tomato paste and cook for another minute.
Sprinkle with the flour and stir until the flour is dissolved for about two minutes.
Add the Guinness, beef broth, water, and bay leaf. Stir and loosen any brown bits from the bottom of the pan and bring to a boil.
Add the seared lamb and all the juices back to the Dutch oven.
Cover the pot with a lid, place into preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for another 45 minutes to one hour more, or until the vegetables are softened, the broth is thickened, and the meat is tender.
Remove the bay leaf and discard, then taste and adjust seasoning add more salt and pepper if necessary.
This stew always tastes better the next day refrigerating overnight allows the flavors to melt together.
Garnish with fresh parsley.
Enjoy with your favorite crusty bread.

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