Description
This hearty Lamb Stew with Vegetables features tender chunks of lamb shoulder slow-simmered to perfection in a rich broth flavored with Guinness, beef broth, and aromatic herbs. Loaded with carrots, baby potatoes, and green peas, this classic comfort dish is ideal for a cozy family meal and can be made ahead for convenience.
Ingredients
Meat
- 3 pounds lamb shoulder, well-trimmed and cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Vegetables & Aromatics
- 2 medium yellow onions, cut into 1½-inch pieces
- 6 cloves garlic, peeled and smashed
- 4 large carrots, peeled and cut into 1-inch diagonal chunks
- 1 pound small white boiling potatoes (baby yukons), cut in half
- 1 cup frozen green peas
Liquids & Broth
- 3 tablespoons vegetable or olive oil
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness stout beer
- 3 cups beef broth
- 2 cups water, plus 2 tablespoons more for cooking onions and garlic
Herbs & Seasonings
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
Instructions
- Brown the lamb: Pat the lamb dry and season with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium-high heat until hot. Brown the lamb in three batches, adding 1 tablespoon more oil for each batch. Avoid crowding the pan and cook each batch for 5-8 minutes until a brown crust forms. Transfer the browned meat to a large bowl and set aside.
- Cook onions and garlic: Add the onions, garlic, and 2 tablespoons of water to the pot. Cook, stirring occasionally and scraping the bottom with a wooden spoon, until the onions soften, about 5 minutes.
- Add tomato paste: Stir in the tomato paste and cook for a few minutes to deepen the flavor.
- Coat lamb with flour: Return the lamb with its juices to the pot. Sprinkle the flour over the meat and stir until it is fully incorporated, about 1-2 minutes.
- Add liquids and herbs: Pour in the Guinness, beef broth, and 2 cups water. Add the bay leaf, rosemary sprig, and sugar. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a boil.
- Simmer the stew: Cover the pot with a lid, reduce heat to low, and simmer for 1 hour and 20 minutes to tenderize the lamb.
- Add vegetables: Add the carrots and potatoes to the stew. Cover and simmer for an additional 30-40 minutes until the vegetables are cooked and the lamb is very tender. Stir occasionally to prevent sticking.
- Finish and season: Remove the bay leaf and rosemary sprig. Taste and adjust seasoning if necessary. If serving immediately, add the frozen peas and cook until warmed through. Otherwise, cool and store refrigerated or freeze for later.
- Make-ahead and storage: Let the stew cool to room temperature before refrigerating for up to 3 days. Reheat gently on the stovetop and add peas just before serving. For freezing, place cooled stew in airtight containers and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
- Do not overcrowd the pan when browning the lamb to ensure proper caramelization.
- Stir periodically during simmering to prevent vegetables from sticking to the bottom.
- Adding peas at the end preserves their color and texture.
- This stew tastes even better the next day as flavors meld together.
- Can be made in advance and frozen, perfect for meal prep or busy days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Irish
