Enjoy this lamb and Guinness stew with a side of our champ and soda bread. Also check out our classic Irish stew, slow cooker lamb stew, chocolate Guinness cake and more Irish recipes.

Recipe tip: It’s best to use a heavy cast-iron pot or casserole for cooking this stew, to conduct the heat evenly.


  • 2 tbsp plain flour
  • 2 tbsp butter, softened
  • to serve mashed potato
  • to serve peas


  • 600g lamb neck, trimmed of excess fat and cut into chunks
  • 2 leeks, chopped
  • 300g Chantenay carrots, halved lengthways
  • 300g swede, peeled and cut into 2cm pieces
  • 300ml Guinness
  • 400ml lamb stock
  • a few sprigs thyme, plus a few leaves to garnish


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put all the stew ingredients in a large casserole, season and stir well. Put a sheet of foil under the lid to create a tighter seal, then firmly push the lid down. Cook in the oven for 1 hour. Meanwhile mash the flour and butter together until a smooth paste. After an hour of cooking, stir the flour mixture into the stew and put back into the oven, uncovered, for another 30 minutes-1 hour or until the lamb is tender and the stew has thickened. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.

Check out more of our best stew recipes

Vietnamese Beef Stew Recipe

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