Irish Lamb & Guinness Stew

Irish Lamb & Guinness Stew
March 10, 2021 Arlie Laroche

What could be more comforting and filling than a delicious bowl of Irish stew?  Adding onions, carrots and celery means that little else is needed to make it a meal.  Of course it’s very popular to make this stew for St. Patrick’s day but it’s far too good to reserve for just one day per year; eat it when you want a nourishing dish that you can prep ahead of time, leave in the slow cooker and come home to enjoy at the end of a long day.  Serve with crusty bread to soak up all of the delicious sauce.

Click here to order our grass-fed lamb stew meat


  • tbsp oil or lard
  • 2 lb lamb stew meat
  • 3/4 tsp each salt and black pepper
  • 3 garlic cloves , minced
  • 2 onions , chopped 
  • 1/2lb bacon, diced
  • 3 tbsp flour
  • 1 can of Guinness beer
  • 4 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 cups beef or lamb broth 
  • 3 carrots, peeled and cut into 1/2″ thick pieces
  • 2 celery stalks, cut into 1″ pieces
  • 3-4 medium potatoes, cut into quarters
  • 2 bay leaves
  • 1 tsp dried thyme leaves


  • Sprinkle lamb with salt and pepper.
  • Heat oil in a heavy pot over high heat. Add lamb and brown on all sides.  Transfer to a plate and set aside.
  • Lower heat to medium and add garlic and onion.  Cook for 2-3 minutes, then add bacon.
  • Cook until bacon is browned.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, Worcestershire, broth and tomato paste. Mix well to ensure flour dissolves, add bay leaves and thyme.
  • Transfer into slow cooker (including any juices) along with the lamb and vegetables.
  • Cook on high for 3-4 hours or on low for 7-8 hours.
  • Adjust salt and pepper to taste.
  • Serve with crusty bread and more Guinness!

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