Aside from Corned Beef & Cabbage, this is probably one of the most popular menu entrees offered on a menu on St. Patrick’s Day here in the US.  I have tried a variety of recipes, the recipes are basically very similar with a few ingredients that may or may not be included such as mushrooms, barley or potatoes. Constant in most of the recipes are Guinness beer, carrots, fresh parsley, bacon, beef stock onions and thyme.  My recipe is based of what I have found to be the best and favorite ingredients in our kitchen and you should do the same with yours.  Use mine as an outline and adjust to your preferences.  Lamb for stew can sometimes be difficult to find and it can be pricy,  so feel free to substitute to use beef if you wish.  Lamb is popular in Ireland because it is plentiful.  Originally mutton or lamb was used in Irish  Stews. Other options are to omit the little potatoes and serve atop mashed potatoes.  I like to serve my Clementine Apricot Soda Bread and Homemade Applesauce along side a pretty bowl of Irish Stew.  It is a lovely way to end a Great Day ☘️ 

Get your ingredients out and measured to save time while cooking.


-4 strips of bacon (since I don’t often use bacon, I keep a package of bacon in the freezer, to cut off a ‘hunk’ of the amount of what I need for a recipe)

-2 lbs. of lamb (or beef) cut into stew meat from either the leg or shoulder

-1/2 Tablespoon sea salt to coat lamb and 1/2 teaspoon to add to stew

-1 teaspoon freshly ground black pepper to coat lamb  and 1/2 teaspoon to add to stew

-1/4 cup of unbleached flour (or a glutton free flour)

-1 large yellow onion diced

-3 cloves minced garlic (or 3 teaspoons of the  minced from a jar)

-1 can/bottle Guinness beer 

-8 ounces button mushrooms washed well

-4 cups beef stock/broth (I use Better Than Bouillon) 

-2 Bay leaves

-4 sprigs fresh thyme-dried can be used too)

-1 1/2 pound bag of mini yellow potatoes

-2 cups carrots cut into 1/2 inch thick pieces 

-1/4 fresh parsley chopped


☘️Prepare and measure out all ingredients having them out and accessible.

☘️ In a good size ( 5 quart) Dutch Oven, I use a LeCreuset pot size 28, cook the bacon over medium  heat until browned. With tongs or slotted spoon collect bacon and transfer to a large plate or platter.  

☘️While the bacon is cooking, place lamb in a bowl and season with the salt pepper and flour and toss to coat evenly.  Now with tongs, transfer coated lamb into the Dutch Oven to cook in the bacon drippings, over medium  heat until browned, add last bit of flour left over  from coating in the bottom of the bowl.  When all is browned, remove lamb to platter along with bacon pieces.  

☘️Now add diced onion and saute for about 2-3 minutes (if pan is too dry, add a little olive oil or butter).  Add garlic and cook an additional minute, stirring constantly.  Add the Guinness beer.  Scrape with appropriate spoon or spatula to deglaze pan.  When pan is deglazed, add beef stock, lamb, bacon, Bay Leaves,Thyme, additional salt and pepper, then  place lid on.  Bring to a simmer, setting timer for 1 1/2 hours.  

☘️After 1 1/2 hour simmer, add potatoes, carrots and mushrooms.  Simmer for an additional 25 minutes.  Just before serving add freshly chopped parsley and stir into stew or just top with parsley to garnish.  

☘️I like to serve with Soda Bread-try my Clementine Apricot Soda Bread -and Homemade applesauce.