Guinness Irish Stew

Name: Guinness Irish Stew (One-Pot Lamb)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 3 tbsp olive oil; 2 lbs lamb shoulder or beef chuck (cut into 2 inch chunks); 1 tsp 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 all purpose 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)

This Guinness Irish Stew is a slow-braised one-pot dish featuring lamb or beef layered with Guinness beer, leeks, and root vegetables that develop a rich, deep gravy as they braise together. The beer adds malty complexity and tenderizes the meat over hours of gentle cooking.

🌍Irish 🏷️Easy stew recipe 🏷️Guinness stew 🏷️Irish stew recipe 🏷️One pot meal

Total

2h 45m

Servings

6

Difficulty

Expert

Est. Cost

$25–$41

Recipe Source

View original recipe

From Keviniscooking

Ingredients

3 tbsp olive oil
2 lbs lamb shoulder or beef chuck (cut into 2 inch chunks)
1 tsp 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 all purpose 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)

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Instructions

1
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-inch pieces. Cut the lamb into 2-inch chunks. Pat lamb dry and sprinkle with kosher salt and pepper.
2
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.
3
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.
4
Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
5
Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
6
If lamb and vegetables are not fully covered add enough water to do so. Bring to a boil, and then lower heat so it is bubbling gently. Cover and cook 2 hours then remove lid and simmer for another 30 minutes (until lamb falls apart and the sauce has reduced and thickened).
7
Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

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Tips & Notes

Pro tips

Brown the meat properly in batches without crowding the pot—this builds fond that deepens the gravy and develops flavor.
Use only the white stalks of leeks, not the green tops, which can turn bitter during long cooking.
Adjust flour amount to your preferred consistency; the stew will thicken as it cools, so don't over-thicken during cooking.
Taste and season at the end of cooking rather than at the start—salt concentration changes as liquid reduces.

Substitutions

Lamb shoulder → beef chuck (note: beef takes slightly longer to tenderize; increase cooking time by 15–20 minutes)
Guinness beer → porter or dark stout (note: substitute 1:1 for similar malty character)
All-purpose flour → cornstarch slurry (note: mix 2 tbsp cornstarch with 3 tbsp cold broth, add in the last 15 minutes)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much.

Equipment

Dutch oven or large heavy-bottomed pot with a lid

Common Questions

Can I make this stew ahead of time?

Yes. This stew actually improves when made 1–2 days ahead. Cool completely, refrigerate covered, then reheat gently on the stovetop over medium-low heat, stirring occasionally.

What cut of meat works best?

Lamb shoulder and beef chuck are ideal because they contain collagen that breaks down during the long braise, thickening the gravy naturally and creating tender meat.

Can I substitute the Guinness beer?

Yes. Use another dark stout, porter, or red ale (same volume). Regular beer will work but won't deliver the same malty depth. Beef broth alone is not a substitute.

How do I know when the stew is done?

The meat should shred easily with a fork and the vegetables should be very tender, typically after 2.5–3 hours of simmering. The gravy should coat the back of a spoon.

Is this recipe gluten-free?

No, as written it contains all-purpose flour as a thickener. Substitute with cornstarch slurry or gluten-free flour blend (mixed with a little cold broth) to make it gluten-free.