Slow-Cooker Guinness Lamb Stew Recipe

Slow-Cooker Guinness Lamb Stew, also known as Irish lamb stew or simply Irish stew, is a hearty stew often cooked for St. Patrick’s Day dinner with Irish soda bread and a glass of Guinness beer.

It is easy to make as well as delicious and you can cook it all in the same pot, so you have fewer dishes to clean. In fact, all you have to do is toss it all in the slow cooker and let it cook all day while you do whatever. Also, this Slow Cooker Corned Beef with Cabbage is another winner dinner that requires minimum effort but tastes delicious.

Ingredients needed

Read this section before changing anything in this slow-cooker lamb stew recipe. Then, scroll down to our recipe FAQs and a recipe card for complete instructions and exact measurements.

• Boneless leg of lamb: Cut into cubes.
• Guinness Beer
• Beef stock: Or beef broth.
• Frozen green peas
• Carrots: Peeled and chopped.
• Medium yellow onion: Roughly chopped.
• Small red potatoes: Cleaned and cut in half.
• Large parsnips: Peeled and chopped.
• Small turnip: Peeled and chopped.
• Canned diced tomatoes
• All-purpose flour
• Bay leaves
• Kosher salt
• Freshly ground black pepper

How to make slow cooker Irish lamb stew from scratch?

Toss it in the pot: First, add lamb cubes, Guinness Beer, beef stock, carrots, onions, potatoes, parsnip, turnip, tomatoes, bay leaf, salt, and pepper to the crock pot.

Lamb cubes and Guinness get put in the slow cooker first

Followed by the potatoes, stock and tomatoes.

Then add onions, parsnip and turnip.

Finally add the peas, salt and pepper, and bay leaves.

Cover and cook: Then, cover and cook on low for about seven hours, until the lamb is tender enough to pierce with a fork. Stir occasionally so it cooks evenly.

Make thick broth: Now, thicken the stew with a water and flour mixture and cook on high until it is thick. If it gets too thick, you can always add more beef stock.

Stir and serve: Finally, remove the bay leaf with a slotted spoon and stir in the peas and other remaining ingredients you are adding before serving.

Recipe variations

Guinness beef stew: Instead of Irish lamb stew, substitute beef. Use chuck roast to make Irish beef stew (or slow cooker Guinness beef stew). Other meats you can use are corned beef, pork, turkey, or chicken.

Herbs and spices: You could also add other herbs and spices like fresh thyme, rosemary, smoked paprika, garlic cloves, and fresh parsley,

Rich gravy: Add tomato paste to your sauce to make a hearty Irish stew with rich sauce for dipping.

Serve with bread: Serve with Irish soda bread, or any crusty bread for a hearty meal.

More veggies: Add other root vegetables like potatoes, carrots, onions, and beets for more fibre and flavour.

Red wine: Feel free to add your own favourite tastes, like white or red wine, balsamic vinegar, or Worcestershire sauce.

Frequently asked questions

Can I make this in something besides a slow cooker?

This Guinness Irish stew can also be cooked in a large Dutch oven. First, dredge the lamb in a shallow dish of seasoned flour while heating olive oil or vegetable oil over medium-high heat on the stove. Then, brown the lamb meat on all sides, stirring constantly. Then, turn it to medium heat and add everything except the peas to the browned lamb. Cover and cook for about two hours on low or until the lamb is tender.

Alternatively, you could make your Irish lamb stew in an instant pot for 35 minutes with a 10-minute natural release.

Which cut of lamb should I get?

The lamb shoulder is the best for Guinness stew because it is tender but not so tender that it will fall apart when cooking for a long time in the crock pot.

The lamb neck is also a good choice as long as you cook it for a long enough time. This will give you tender chunks of meat with an incredible flavour and thick sauce.

Lamb loin chops and shoulder chops are too tender to be used in the crock pot.

What are root vegetables?

A root vegetable is anything that people eat that grows underground as a root. These include carrots, potatoes, turnips, beets, parsnips, shallots, onions, sweet potatoes, and radishes. One thing they all have in common is that they are all good sources of fibre.

How to store leftovers

Store: Refrigerate your leftovers in an airtight container for up to four days.

Freeze: You can also freeze your leftover Irish lamb stew for up to three months in a freezer-safe container.

Thaw: Thaw overnight in the fridge before serving for the best flavour and texture.

Reheat: You can reheat Irish lamb stew in the microwave for one to two minutes, depending on how much you reheat.

Recipe tips

For extra flavour, heat oil in a large skillet and sear meat on all sides. It is even better if you dredge it through a shallow dish of seasoned flour mixture.

Make sure you scrape the brown bits from the bottom of the pot when stirring to add more flavour.

In a hurry? You could make your Irish lamb stew in an instant pot for 35 minutes with a 10-minute natural release.

Shorten Irish prep time by chopping the meat and veggies ahead of time.

Cooking time may vary depending on the size of the meat and crock pot.

Be sure to trim the fat to cut down on saturated fat.

Looking for more stew recipes? We have a lot of stews and other recipes on our food blog.

Nutrition, calories, and fat content for this Irish lamb stew recipe are estimated.

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