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Delicious Irish Stew

The first thing to know about Irish stew is that it’s a pottage, and so there are no real ‘rules’, it’s a dish of what-you've-got soup made in a pot using whatever ingredients you have on hand. So for the most part disregard anyone spouting such nonsense as “Real Irish stew doesn’t have carrots” (or peas or whatever) you can be as free with this recipe as you like. Bacon, beef, chicken or lamb or even a mixture of any can all make a good meat stew; the key to a good stew is low & slow cooking to make the most of cheaper cuts of meat.

The fresh & savory, melt-in-your-mouth broth, is just enough warm heartiness to fill the soul on a rainy spring day! So simple to make, yet full of flavor & satisfying to the last bite! You'll want to add this to your list of must make soups!


  • 2 Tbls Olive Oil

  • 1 Cup Onion

  • 1 Tbls Garlic,

    • Minced

  • 2-3 Lbs. Lamb

  • 1/4 Cup All-Purpose flour

  • 1/4 Cup Tomato paste

  • 1 Cup Guinness

  • 4 Cups Beef Broth


  • Pre-heat your pot on medium-high heat, once your pot is nice and toasty add your olive oil.

  • Add your lamb or beef and sear to a nice brown. Make sure to drain off excess liquid that may come from meat.

  • Once browned, put the meat to the side.

  • Now on medium heat, add oil to your pot and add onions, stir occasionally so as not to burn.

  • After those have turned translucent and slightly browned add your garlic and cook until fragrant.

  • Now add your meat back in along with adding your flour and stir those together until combined.

  • Create a well either in the center or on the side and plop your tomato paste into that well. You want your paste to get a roasty flavor, so let cook for about a minute.

  • After your tomatoes have been in there for about a minute, you will then add your Guinness, beef broth, potatoes, carrots, pepper, sea moss, rosemary, sage, and thyme.

    • We suggest adding your Guinness first and then your broth.

  • Bring to a boil and then reduce to a simmer.

  • Let stew (haha) for two and a half to three hours.

    • If your broth gets low you can add 1/2 a cup at a time.

  • Once your stew is ready, dish it up, garnish with parsley and enjoy!

We suggest adding a roll!

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