Irish Stew with Guinness

Irish Stew with Guinness

Enjoy a hearty Irish stew with a touch of Sunningdale's best and a pint of Guinness for the complete experience!

Serves 6.


  • 1 kg diced lamb (from Lewis of Sunningdale)
  • 500 ml Guinness stout
  • 4 large carrots, peeled and sliced
  • 4 large potatoes, peeled and cut into chunks
  • 2 large onions, finely chopped
  • 3 cloves of garlic, minced
  • 1 litre beef stock
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 2 tbsp all-purpose flour
  • 4 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


Step 1
Season the lamb with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the lamb in batches and brown on all sides. Remove the lamb and set aside.

Step 2
Reduce the heat to medium and add the remaining oil to the pot. Add the onions and garlic, cooking until softened, about 3-5 minutes.

Step 3
Sprinkle the flour over the onions and garlic, and stir for a couple of minutes to cook off the flour taste.

Step 4
Slowly pour in the Guinness, scraping the bottom of the pot with a wooden spoon to release any browned bits.

Step 5
Add the browned lamb back into the pot, along with the beef stock, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine.

Step 6
Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 7
Add the carrots and potatoes to the pot. Cover and simmer for another hour, or until the vegetables and lamb are tender.

Step 8
Adjust seasoning with salt and pepper, and remove the thyme sprigs and bay leaves.

Step 9
Serve hot, garnished with fresh parsley and a pint of Guiness!

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