Irish Lamb Stew


by: Food Crafting

Catering to the Irish roots in our clan with this Irish Lamb Stew flavored with Guinness Extra Stout.


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serves: 6

4 pounds of imported grass fed lamb cutlets

2 onions, chopped

4-6 cloves of garlic, crushed

4 in carrots, cut inch long pieces

1 bag (12 oz) of sliced leeks

1 1/2 pounds of russet potatoes, cubed

Parsley, rosemary, thyme to taste

Salt, to taste

4 cups Saffron Road™ Culinary Lamb stock

1 cup of Guinness Extra Stout beer

McCormick® Grill Mates® Worcestershire Pub seasoning

Nutrition Facts
Irish Lamb Stew

Servings Per Recipe: 6

Amount per Serving

Calories: 1131

  • Total Fat: 104.7 g
  •     Saturated Fat: 53.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 116.5 mg
  • Sodium: 115 mg
  • Total Carbs: 32.4 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 4.5 g
  • Protein: 13.4 g

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1.  Remove about 1/4 cup of bits of lamb fat from the meat and render slowly in a dutch oven.

2.  Sprinkle flour on pieces of meat and season with McCormick Worcestershire seasoning.

3.  Brown in hot oil. Remove from pan as pieces brown. Once the meat is browned, add chopped onions and garlic to the pan along with carrot chunks. Brown for a couple minutes.

4.  Top with pieces of meat. Add lamb broth and beer.

5.  Bring to a simmer and cook over low heat for about 1 1/2 hours.

6.  Add potatoes and leeks. Cook until the potatoes are tender.

7.  Adjust seasonings if needed.

8.  Serve with a large slice of country style bread. And a glass of Guinness of course!

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