Lamb and Guinness Stew Recipe

All-in-one lamb and Guinness stew

  • serves 6
  • Easy

Check out our warming one-pot stew with creamy mash and peas. No pre-frying of ingredients required for this stew – it’s best to use a heavy cast-iron pot or casserole to conduct the heat evenly



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


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

Vietnamese Beef Stew Recipe

Nutritional Information

  • Kcals 367
  • Fat 21.9g
  • Saturates 10.7g
  • Carbs 13.5g
  • Sugars 7.6g
  • Fibre 4.7g
  • Protein 23.8g
  • Salt 0.4g