This simple Irish Lamb and Potato Stew is cooked in a dutch oven and is warm and comforting during cold weather. Sweet potatoes and dark beer are added for amazing depth of flavor, with no flour needed as a thickener. Easily adaptable to be paleo/whole30 compliant! #IrishFood #Paleo #LambStew
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Irish Lamb and Potato Stew

This simple Irish Lamb and Potato Stew is cooked in a dutch oven and is warm and comforting during cold weather. Sweet potatoes and dark beer are added for amazing depth of flavor, with no flour needed as a thickener. Easily adaptable to be paleo/whole30 compliant!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: stew
Cuisine: Irish
Servings: 8 servings
Calories: 340kcal
Author: Elizabeth Lindemann

Equipment

Ingredients

  • 2 lbs. Lamb stew meat cut into approximately 2” pieces (boneless shoulder or leg, see notes)
  • 3 tablespoons canola oil or other neutral tasting oil
  • kosher salt to taste
  • black pepper to taste
  • 2 yellow onions halved and sliced
  • 4 carrots peeled and cut into 1” pieces diagonally
  • 1 lb. halved baby yellow and/or red potatoes
  • 1 lb. sweet potatoes peeled, halved, and sliced thickly
  • 2 cups beef broth or chicken broth
  • 2 cups dark Irish beer such as Guinness
  • 2 sprigs fresh thyme

Instructions

  • Preheat oven to 350° F.
  • Season the lamb liberally with salt and pepper.
  • Heat one tablespoon of the oil in a dutch oven and brown half of the lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other. Remove lamb to a plate and repeat with one more tablespoon oil with the remaining half of the lamb. Remove to the plate.
  • Add last tablespoon of oil to the pot along with the onions and carrots and a pinch of salt and pepper. Cook on medium heat until softened; approximately 5 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth or some water to the pot to help deglaze it.
  • Add the lamb back into the pot and pour the beef broth (2 cups) and dark beer (2 cups) in.
  • Add the potatoes and sweet potatoes on top and season with salt and pepper. It’s alright if the potatoes aren’t completely submerged.
  • Add the two sprigs of time on top.
  • Cover pot and bake in preheated oven for 60-90 minutes, or until lamb is very tender.
  • Stir the stew gently before serving- some of the sweet potatoes will disintegrate into the broth, thickening it a bit.

Notes

  • For a gluten-free, paleo, or whole30 compliant version, omit the beer and replace with more beef broth.
  • If you don’t have a dutch oven, use a large pot with a cover and instead of baking, simmer on the stovetop, covered, for 60-90 minutes or until lamb is very tender.
  • Money Saving Tip/Lamb Alternative: For a more budget-friendly recipe, substitute the lamb with beef.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 340kcal | Carbohydrates: 28g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 363mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13151IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 3mg