Classic Irish Stew with Guinness – A St. Patrick’s Day Favourite

St. Patrick’s Day is the perfect occasion to celebrate traditional Irish flavours, and what better way than with a hearty Irish stew with Guinness? Made with tender British lamb, root vegetables, and the deep, rich flavour of Guinness stout, this dish is comfort food at its finest.

At Parson’s Nose, we source the finest high-welfare British lamb, ensuring that every bite is packed with flavour. Slow-cooked to perfection, this classic Irish stew is guaranteed to be a crowd-pleaser for your St. Patrick’s Day feast.

Ingredients you will need

For the ribs:

• 1kg lamb neck or shoulder, cut into chunks.

• Salt & freshly ground black pepper

• 1 tbsp Worcestershire sauce

• 2 bay leaves

• 500ml lamb or beef stock

• 2 sprigs fresh thyme

• 500ml Guinness stout

• 1 tbsp tomato purée

• 1 parsnip, diced (optional)

• 2 large potatoes, cut into chunks

• 2 celery sticks, chopped

• 3 large carrots, sliced

• 3 garlic cloves, minced

• 1 large onion, finely chopped

• 2 tbsp vegetable oil

• 1 cup soy sauce

• 2 tbsp sesame seeds
  

• 4 green onions, finely chopped

• 1 pear, grated

• 1-inch ginger, grated

• 4 cloves garlic, minced

• 2 tbsp sesame oil

• 1/4 cup rice vinegar

• 1/4 cup gochujang (Korean red chilli paste)

• 1/4 cup honey

• 1/2 cup brown sugar

Method

Brown the Lamb

1. Heat 1 tbsp oil in a large casserole dish over medium-high heat.

2. Season the lamb chunks with salt and pepper, then brown them in batches until golden. Remove and set aside.

Build the Flavour Base

1. Add the remaining 1 tbsp oil and sauté the onions, garlic, carrots, and celery for 5 minutes until softened.

2. Stir in the tomato purée, cooking for 1 minute to deepen the flavour.

Deglaze with Guinness

1. Pour in the Guinness stout, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.

Slow Cook the Stew

1. Return the lamb to the pot and add the stock, potatoes, parsnip (if using), thyme, bay leaves, and Worcestershire sauce.

2. Bring to a simmer, then cover and cook on low heat for 2 to 2.5 hours, stirring occasionally. The lamb should be tender and the sauce rich.

Finish & Serve 

1. Remove the thyme sprigs and bay leaves. Taste and adjust seasoning.

2. Garnish with fresh parsley and serve with crusty bread or traditional Irish soda bread for dipping.

Why Choose Parson’s Nose for Your Lamb?

At Parson’s Nose, we believe in sourcing only the best high-welfare British lamb, ensuring rich flavour and superior quality in every dish. Whether you cook for St. Patrick’s Day or a cosy family meal, our premium lamb cuts will make all the difference.

Order your ingredients today. Don’t forget you can shop in-store at any of our stores in Fulham, South Kensington, Putney and Selfridges. As an online butcher, you can also take advantage of our nationwide delivery and have our quality meats and produce straight to your door, shop here.