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Irish Lamb Stew

Ingredients

  • 2 Tblsp olive oil or as needed                                                    

  • 3 potatoes (peeled and cubed)

  • 3 ½ oz. streaky bacon                                                                   

  • 1 Tblsp tomato paste (optional)

  • 2 lbs. diced lamb stew, neck, or shoulder                             

  • 1 Tblsp Worcestershire sauce

  • 1 tsp salt                                                                                           

  • 4 cup beef broth

  • ½  tsp black pepper                                                                       

  • 11.2 oz. Guinness

  • 2 tsp fresh thyme leaves                                                             

  • 1 Bay leaf

  • 2 leeks (white parts only chopped)                                          

  • 2 tsp cornstarch diluted in 1 Tblsp cold water

  • 4 carrots cut large pieces                                                             

  • 3 Tblsp fresh parsley chopped

Preparation

  1. Preheat oven 325˚. Heat olive oil in large Dutch oven. Add bacon and cook a few minute until it starts to crisp up.  Add the dice lamb until browned. Transfer any liquid to a bowl.  Deglaze the pan with a little Guinness or broth, making sure to scrape any bits stuck to the pan with a wooden spoon. Transfer any liquid to the bowl.


  2. Add more oil to the pan if needed and cook the leeks for 5 minutes. Add the carrots, potatoes, thyme, and seasoning and cook a minute. Pour in the Worcestershire sauce, Guinness, and beef broth and bring to a simmer. Stir in the tomato paste if using. Add the lamb, bacon, bay leaf, cover with a tight fitting lid and transfer to the oven for 90 minutes.


  3. Check the lamb—it should be completely tender. Take out of the oven and adjust the seasonings as needed. Stir in a little cornstarch slurry and heat through to thicken the gravy. Sprinkle with chopped parsley and serve with crusty bread.


NOTES:

  • Guinness can give a bitter taste. You may want to replace it with stout or ale.

  • Blended carrot and potato will help thicken the gravy.

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Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

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(229) 378-7673

(229) 378-7672

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