Irish Stew with Guinness
Prep time
Cook time
Total time
A very hearty, flavorful and comforting dish that takes some time to cook, but it is so worth it!
Recipe type: Meat Dish
Cuisine: Irish
Serves: 2-3
  • 500g lamb shoulder (beef works too)
  • 1 Tbsp flour
  • 2 Tsp freshly ground pepper
  • 2 Tbsp vegetable oil (rapeseed)
  • 2 onions, chopped
  • 3 bay leaves
  • small handful of fresh thyme, cut finely
  • 1 can of Guinness
  • 400ml lamb stock
  • salt, pepper, garlic powder (about 1 tsp)
  • 750g potatoes
  • 4 carrots
  • brown sugar (about 2 Tbsp)
  • optional: lemon juice
  • small handful of fresh parsley, chopped
  1. First prepare the meat. Cut of all the white stuff you don't want to eat (sinews, fat or what ever) then cut the meat into chunks about the size of 2cm per side. Toss the meat into a freezer bag and add the flour and pepper. Blow a bit of air into the bag carefully and close it tight and shake it till all the meat is covered in flour.
  2. Take a large pot and put it on the stove on high heat. Once it's hot add the oil and the meat. When the meat starts to brown on one side turn the meat around and add the onions on top. Fry until you have a nice brown color, even on the bottom of the pot.
  3. Now add the thyme and bay leaves and fry for a minute then add the beer and the stock and stir with a wooden spoon to loosen the colored parts from the bottom. Cover with a lid.
  4. Once the liquid is hot and boiling turn down the heat to low and let it simmer for 1,5 hours. Meanwhile peel and chop potatoes and carrots roughly. At this stage I was testing the meat, if it was softening up nicely.
  5. Then add salt to season. I needed at least 3 teaspoons of salt and added more pepper and some garlic. Add the potatoes and carrots to the pot and cook for another 20-30 minutes until the vegetables are softened up.
  6. Now it is the time for the last tasting: I added the juice of a small lemon and 2 tablespoons of brown sugar. Season to your own taste!
  7. The last step is to stir in the parsley and you're done!
  8. Serve generous spoonfuls in bowls and simply lean back and ENJOY! You did it!!
I made this dish in a pot on the stove, because I don't own a casserolle pan. It was no problem at all, it was fantastic! So you can do it in a casserolle if you want, or like me on the stove.
Recipe by ginger, lemon & spice at