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JG's Irish Lamb Stew

Rated as 4.68 out of 5 Stars

"A hearty dish - Great cold weather meal. Serve with sliced French bread."
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3 h 20 m servings 615
Original recipe yields 6 servings


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  1. Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
  2. Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid.
  3. Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes.
  4. To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 615 calories; 26.6 57.1 36.9 99 522 Full nutrition

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Read all reviews 22
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Made with Sirloin Tip so the kids would eat it. Made a great stew with a combination of favors. Easily enough for two meals for a family. Served with soda bread. Thanks for the recipe. The ...

Wow! Amazing. It has so many layers of flavors. I would definitely make this again. We did use lamb, but I think it would be just as good with beef, however my husband disagrees with me ; ) ...

I questioned the addition of rutabaga...and I'm a big fan of rutabagas...and cut down to half the amount called for. I found myself picking out the rutabagas and set aside to eat separately. T...

I made this tonight. It was really excellent. I made the following modifications: I used 3lbs of bone-in lamb stew meat. I put the salt and pepper into a Ziploc bag with 1/2 cup of flour and sho...

Went to the butcher and got fresh lamb and some good Irish beer, made a loaf of Irish potato bread and we had a great meal. I would recommend this to anyone, we had our good friends over for sup...

My husband gave me grief about buying lamb because it's so expensive where we live, but after having this stew he asked me to make it again 2 days later, but with even more lamb. It was a huge ...

This was a wonderful hearty meal! I used parsnips in place of the rutabaga and fire roasted red peppers in place of the tomatoes and reduced the barley to 2/3 cup. I will certainly make this aga...

Great recipe. I also used beef (and left out rutabaga) for the kids....can't wait to try it with the Lamb.

The final product was pretty tasty, but this recipe is somewhat labor-intensive for a one-pot meal. This was a hearty and satisfying meal in the end, and the leftovers were great heated up for ...