Guinness Lamb Stew Recipe
When you need some hearty comfort food, it doesn't get better than this Guinness lamb stew! Tender chunks of lamb shoulder simmer in a rich, flavorful stout broth with potatoes, carrots, onions and barley to make one satisfying meal.
How to Make the Best Guinness Lamb Stew
This Guinness lamb stew is the ultimate comfort food—a warming, deeply flavorful Irish classic that’s perfect for cold evenings. Tender lamb shoulder simmers slowly in a rich stout broth, absorbing all the complex flavors of Guinness beer while the vegetables become melt-in-your-mouth tender. The combination of fresh herbs, bacon, and pearl barley creates layers of flavor that make this so much more than just a simple stew.
The secret to this recipe’s incredible depth is the slow-simmering process that allows the Guinness to reduce and concentrate its flavors throughout the cooking time. The flour roux base creates a silky, rich broth, while the barley adds a subtle nutty note and wonderful texture. Every spoonful is loaded with tender lamb, soft vegetables, and creamy barley.
Make this on a Sunday afternoon and let it fill your kitchen with an irresistible aroma. It’s hearty enough to serve as a complete meal in a bowl and pairs beautifully with crusty bread for soaking up every last drop of that incredible broth. This is the kind of stew that makes everyone ask for seconds.
Guinness Lamb Stew
When you need some hearty comfort food, it doesn't get better than this Guinness lamb stew! Tender chunks of lamb shoulder simmer in a rich, flavorful stout broth with potatoes, carrots, onions and barley to make one satisfying meal.
Ingredients
Base and Protein
Aromatics and Seasonings
Liquid and Vegetables
Garnish
Instructions
Sear the Lamb
- Heat oil on medium-high heat in a large stock pot. Sprinkle the lamb with salt and pepper.
- When the oil is hot and shimmering, add half the lamb and cook just until browned on one side. Flip and repeat on the other side. Remove the lamb and reserve on a plate.
- Repeat with the second half of the lamb.
Build the Roux
- Turn the heat down to medium. Add bacon and cook until the fat renders and the bacon browns. Remove the browned bacon.
- Measure the bacon fat that rendered. If you don't have ¼ cup, add enough oil to make ¼ cup and add back to the pot.
- Whisk in the flour. This is our roux. Continuously whisk the roux until it turns a light brown color, about 10 minutes.
Add Aromatics
- Stir in the onions, carrots and tomato paste. Cook until the onions soften, about four to five minutes.
- Add the garlic and cook for 30 seconds, stirring constantly. (If you prefer more tender-crisp carrots versus soft carrots, you can wait to add them later with the potatoes.)
Build the Stew
- Pour in the Guinness, scraping at the brown bits on the bottom of the pot to loosen.
- Now pour in the beef stock. Add the lamb and bacon back to the pot.
- Tie the fresh herbs with kitchen twine and add those, the bay leaves and salt as well.
Simmer
- Bring the liquid to a boil. Cover and turn the heat down to maintain a simmer. Continue to simmer for an hour, stirring occasionally.
Add Vegetables
- Add the potatoes and cook for 15 minutes. Now add the barley. Bring to a boil again and then reduce the heat to a simmer.
- Cook until the potatoes and barley are soft, about 30 minutes.
Finish
- Remove the herbs and bay leaves. If desired, garnish with chopped fresh parsley. Enjoy!