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3.88 from 64 votes

Guinness Irish Stew

St. Patrick's Day doesn't mean just serving up corned beef. This Guinness Irish Stew is a great alternative with an incredibly rich, thick broth. Lamb or beef get layered with flavors due to a slow braise in Guinness beer, vegetables and herbs. Plus it's made all in one pot!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Dinner, Main
Cuisine: Irish
Servings: 6
Calories: 415kcal
Author: Kevin

Ingredients

  • 3 tbsp olive oil
  • 2 lbs lamb shoulder or beef chuck cut into 2 inch chunks
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 onion large chopped (white or brown)
  • 3 leeks (white stalks not green tops)
  • 3 garlic cloves minced
  • 3 tbsp flour
  • 22 oz Guinness Beer (See Note 1 and 2)
  • 2 cups beef broth
  • 4 carrots peeled and cut 1/2" pieces
  • 2 potatoes peeled and cut into 2" pieces
  • 3 sprigs thyme or sub with 1 tsp dried thyme leaves

Instructions

  • Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.
  • Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
  • Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
  • Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
  • Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
  • If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
  • Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

Notes

  1. Substitute Guinness beer using 2 1/2 cups water mixed with 2 beef boullion cubes and 1 tablespoon Worcestershire sauce. Not the same, but will due. See below regarding alcohol burned off if concerned.
  2. When slow-cooking food in beer at a low simmer for several hours most of the alcohol will evaporate away. The boiling point of alcohol is 173°F which is lower than that of water, 212°F.

    The United States Department of Agriculture states, simmering beer alone for 2.5 hours will remove 95 percent of the alcohol it contains, leaving 5 percent of the original alcohol content behind.

Nutrition

Calories: 415kcal | Carbohydrates: 27g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 828mg | Potassium: 1008mg | Fiber: 4g | Sugar: 4g | Vitamin A: 151.2% | Vitamin C: 22.4% | Calcium: 8.8% | Iron: 36.2%