St. Patricks Guiness Stew

Posted by Jill Bosich on

Have you started thinking about all things Irish? Well St. Patrick’s Day is soon upon us so that gives you plenty of time to do some easy menu planning! Build this delicious stew into the line up. It’s classically made with lamb but beef chuck is just as outstanding. Guinness beer completes this Irish Stew. Try it! This and some crusty bread and your tummy will thank you! Homemade is amazing! Xo


  • 3 tbsp olive oil
  • 2 lbs lamb shoulder or beef chuck cut into 2 inch chunks
  • 1 tsp kosher 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 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


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

Credit: Kevin is Cooking

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