JG's Irish Lamb Stew Recipe - Allrecipes.com
JG's Irish Lamb Stew Recipe
  • READY IN 3+ hrs

JG's Irish Lamb Stew

Recipe by  

"A hearty dish - Great cold weather meal. Serve with sliced French bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    2 hrs 35 mins

    3 hrs 20 mins


  1. Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
  2. Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid.
  3. Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes.
  4. To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes.
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Reviews More Reviews

Mar 18, 2011

Made with Sirloin Tip so the kids would eat it. Made a great stew with a combination of favors. Easily enough for two meals for a family. Served with soda bread. Thanks for the recipe. The fire-roasted tomatoes add more than plain tomatoes.

Mar 23, 2011

Wow! Amazing. It has so many layers of flavors. I would definitely make this again. We did use lamb, but I think it would be just as good with beef, however my husband disagrees with me ; ) One change we made is that we only used about half the rutabaga. Once we got it all chopped it was just so much and didn't look like all that chopped rutabaga belonged in the stew! We used the fire-roasted tomatoes that the recipe also calls for and I do like some kick to my stews, so we really enjoyed it, but if you don't like spice, then use a can of regular diced tomatoes. One more thing... it needs a bit more juice or water. Ours was really thick. I can see this recipe becoming a family favorite. Thanks so much for creating it JG!

Mar 28, 2011

I questioned the addition of rutabaga...and I'm a big fan of rutabagas...and cut down to half the amount called for. I found myself picking out the rutabagas and set aside to eat separately. The rest was very good but just can't give it 5 stars...sorry.

Jan 20, 2012

Went to the butcher and got fresh lamb and some good Irish beer, made a loaf of Irish potato bread and we had a great meal. I would recommend this to anyone, we had our good friends over for supper and they loved it.

Jan 08, 2012

Great recipe. I also used beef (and left out rutabaga) for the kids....can't wait to try it with the Lamb.

Jul 15, 2012

My husband gave me grief about buying lamb because it's so expensive where we live, but after having this stew he asked me to make it again 2 days later, but with even more lamb. It was a huge hit with everyone, will be making this again & again! Thank you so much for sharing!

Mar 24, 2013

I made this tonight. It was really excellent. I made the following modifications: I used 3lbs of bone-in lamb stew meat. I put the salt and pepper into a Ziploc bag with 1/2 cup of flour and shook the meat cubes in it and knocking off the excess before browning in the bacon drippings. I omitted the tomatoes and oregano. I used 1/2 the amount of mushrooms and 1/2 the amount of barley. I used very small baby red potatoes which I left whole rather than cubing. I added 1/2 cup of home-made demiglace when I put in the broth, for color and richness. For the thickening slurry at the end I used some of the leftover seasoned dredging flour to mix with the reserved Guinness. 2 tablespoons was enough since the barley has some thickening action. The lamb got so tender most of it fell of the bones making it easier to eat. My girlfriend's mother came to dinner and had seconds, which is rare for her. Even with 3 of us eating two servings each, we have plenty of leftovers. I will make this again.

Apr 01, 2012

This was a wonderful hearty meal! I used parsnips in place of the rutabaga and fire roasted red peppers in place of the tomatoes and reduced the barley to 2/3 cup. I will certainly make this again it was a huge hit!


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 57.1 g
  • 18%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 36.9 g
  • 74%
  • Sodium
  • 522 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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