Lamb Stew with Vegetables
A hearty, slow-cooked lamb stew filled with tender lamb, carrots, potatoes, and a savory Guinness-infused broth. High in protein and fiber, this comforting one-pot meal is perfect for weeknight dinners, meal prep, or serving family and friends.
Equipment
- 1 large Dutch oven or heavy-bottomed pot
- 1 Wooden spoon
- 1 large mixing bowl
- 1 Chef’s Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 3 pounds lamb shoulder trimmed and cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions cut into 1½-inch pieces
- 6 cloves garlic peeled and smashed
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness beer
- 3 cups beef broth
- 2 cups water plus 2 tablespoons for cooking onions and garlic
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots peeled and cut into 1-inch diagonal chunks
- 1 pound small white boiling potatoes baby Yukon, halved
- 1 cup frozen green peas
Instructions
- Prepare and Season the Lamb: Pat the lamb shoulder pieces dry with paper towels to remove excess moisture. This ensures a beautiful brown crust when searing. Season the lamb generously with salt and freshly ground black pepper, making sure every piece is coated evenly. Let the seasoned meat rest for a few minutes while you prep the other ingredients.
- Brown the Lamb in Batches: Heat one tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add a portion of the lamb without crowding the pan. Let it sear undisturbed for 5–8 minutes, allowing a deep golden-brown crust to form. Turn the pieces carefully with tongs to brown the other side. Remove the browned lamb to a large bowl and repeat with the remaining meat, adding more oil as needed. Browning in batches ensures the meat develops maximum flavor without steaming.
- Sauté Aromatics: Reduce the heat to medium. Add the onions, smashed garlic, and 2 tablespoons of water to the pot. Stir frequently with a wooden spoon, scraping up any browned bits left from the lamb (this adds incredible depth to the stew). Cook for about 5 minutes or until the onions soften and become translucent, releasing a sweet, fragrant aroma.
- Incorporate Tomato Paste: Add the tomato paste to the softened onions and garlic. Stir constantly for 2–3 minutes, allowing the paste to caramelize slightly. This step intensifies the stew’s flavor and adds a subtle richness and slight sweetness to the broth.
- Return Lamb and Sprinkle Flour: Return all the browned lamb pieces along with any accumulated juices back into the pot. Evenly sprinkle the flour over the meat and vegetables. Stir thoroughly with a wooden spoon until the flour is fully incorporated. This will help thicken the stew and give it a velvety texture. Cook for 1–2 minutes to remove the raw flour taste.
- Deglaze with Guinness: Pour the Guinness beer into the pot, stirring continuously to scrape up any remaining browned bits from the bottom. This step not only deglazes the pan but also adds a deep, malty flavor that complements the lamb beautifully.
- Add Broth, Water, and Herbs: Pour in the beef broth and 2 cups of water. Add the bay leaf, rosemary sprig, and sugar, stirring gently to combine. Bring the mixture to a gentle boil, ensuring all ingredients are evenly distributed. The herbs will infuse their aroma, and the sugar balances the savory flavors.
- Simmer the Stew: Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the stew simmer gently for 1 hour and 20 minutes. This slow cooking allows the lamb to become incredibly tender while the flavors meld together beautifully. Stir occasionally to prevent sticking.
- Add Root Vegetables: Add the carrots and halved potatoes to the simmering stew. Cover and continue cooking for 30–40 minutes, or until the vegetables are tender when pierced with a fork and the lamb is melt-in-your-mouth soft. Stir occasionally to ensure nothing sticks to the bottom and the vegetables cook evenly.
- Remove Herbs and Adjust Seasoning: Carefully remove the bay leaf and rosemary sprig. Taste the stew and adjust salt or pepper as needed. This is the moment to balance the flavors to your preference, ensuring every spoonful is perfectly seasoned.
- Finish with Peas (Optional or Last-Minute): If serving immediately, stir in the frozen green peas and cook for 2–3 minutes until just warmed through. This adds a pop of color and freshness to the rich stew. If making ahead, wait to add the peas until just before serving.
- Serve and Enjoy: Ladle the lamb stew into bowls, making sure each serving includes a generous portion of meat, carrots, potatoes, and broth. Serve with crusty bread, like Irish cheddar soda bread, for dipping and soaking up the flavorful liquid. The stew can also be stored, refrigerated, or frozen for later meals—making it both comforting and versatile.
Notes
- Use well-trimmed lamb shoulder for tender, juicy meat.
- Browning the lamb in batches ensures maximum flavor without steaming.
- Scraping up browned bits from the pot adds depth to the broth.
- Caramelizing tomato paste enhances sweetness and richness in the stew.
- Slow simmering is key for melt-in-your-mouth lamb and evenly cooked vegetables.
- Add frozen peas at the very end to retain color and texture.
- Guinness adds malty richness but can be substituted with a dark beer if preferred.
- The stew thickens naturally with flour and reduced simmering—no extra thickener needed.
- Ideal for meal prep; flavors deepen when stored overnight.
- Can be served with soda bread, mashed potatoes, or even a simple green salad.
