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Lamb Stew Recipe

Lamb Stew Recipe

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours YIELD:8 servings


  • 2 pounds lamb stew meat, cut into 1-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound carrots, sliced
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
  • 6 medium red potatoes, peeled and cut into 1-inch cubes
  • 4 bay leaves
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1/4 cup heavy whipping cream


  • 1. Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.
  • 2. Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through.
    Freeze option: Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 8 servings (2-1/2 quarts).

Nutritional Facts

1-1/4 cups: 311 calories, 12g fat (5g saturated fat), 88mg cholesterol, 829mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Reviews for Lamb Stew

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schamberlain User ID: 8299832 251941
Reviewed Jul. 27, 2016

"Amazing! The meat is so tender and the broth has so much flavor. Delicious"

Zocoyota User ID: 7422174 197756
Reviewed Oct. 2, 2014

"It was delicious the meat was so juicing"

khegeman User ID: 2379383 192950
Reviewed Mar. 10, 2014

"Thought the beer taste was too strong."

cjmorgant110 User ID: 1048283 136846
Reviewed Apr. 5, 2012

"Very yummy. I substituted Yukon Gold potatoes for Red as I like those better. Also had trouble finding Lam Stew meat so had the butcher take a leg of lamb, de-bone it and cut into stew meat. Was very tender."

melfreas User ID: 4059763 212779
Reviewed Mar. 14, 2012

"Delicious!! And easy to prepare. We found the amount of pepper to be a little overpowering, so I'll just add less when I make it again. I cut the carrots and potatoes into more bite size pieces, cooked it for 1 1/2 hours, and that may have been just slightly too long - they both got a little mushy. Didn't really mind it though because it added to the creaminess once the heavy whipping cream was added. The next time I make it I may cut the pieces a bit bigger to see how it turns out. Overall, a very good recipe!!"

dmsl56 User ID: 1809140 136845
Reviewed Feb. 6, 2012

"I have never been a great stew fan and have never found a recipe that I really liked. That's all changed now. This recipe was EXCELLENT. So tasty, and distinct flavors. I cut the lamb and veggies more bite sized than one inch and it cooked a bit faster - about an hour and a half - and the lamb was really tender and the vegetables were not mushy. Really really good."

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