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Enjoy a rich and hearty Irish Stew for One made with tender lamb, potatoes, carrots, and a flavorful Guinness broth. A classic comfort meal perfectly portioned for one.
Featured Comment
“This is not just for St. Patrick’s Day. My husband says this is the best lamb stew ever!”
– Lady Bea
Why You’ll Love This Recipe
- Made with Simple Ingredients: Everyday staples come together for an authentic Irish stew.
- Perfectly Portioned: Just the right amount for one person, minimizing waste.
- Rich and Hearty: Tender lamb, vegetables, and a Guinness-infused broth in every spoonful.
- Easy to Make: Simple steps and clear instructions make this recipe foolproof.
What I love most about this Irish Stew is how it captures the heart of traditional Irish cooking in a simple, smaller version. When I make it, the kitchen fills with the comforting aroma of lamb simmering with potatoes, carrots, and onions in a rich, flavorful broth.
Known in Ireland as stobhach gaelach, this dish has long been a favorite in my home. I add a little stout for depth, just like my grandmother used to, and it brings such warmth to every bite. It’s the kind of meal I turn to when I want something hearty and homemade, with all the goodness of a classic Irish stew perfectly sized for one.
Round out your Irish Stew meal with one or two perfectly portioned sides like mini Irish soda bread, roasted Brussels sprouts, mashed potatoes for one, or colcannon for one. Finish with a rich, creamy Guinness float for dessert.
Ingredients And Substitutions
If you have any ingredients leftover from this small batch Irish Stew recipe, check out our Leftover Ingredients Recipe Finder.
- Vegetable Oil: Use for browning the lamb. Canola or avocado oil are good substitutes.
- Lamb: Traditional Irish stew uses lamb for its rich, tender flavor. Beef works well too.
- Guinness Beer: Adds depth and slight bitterness. Substitute with another stout, non-alcoholic beer, or extra broth.
- Vegetables: Potatoes, onions, and carrots are classic. You can use other root vegetables like parsnips or turnips. Use extras in single serving chicken stew, vegetable soup for one, and small slow cooker pot roast.
- Worcestershire Sauce: Adds savory, umami flavor. Soy sauce can be used instead.
- Tomato Paste: Deepens color and richness. Use paste from a tube for longer storage. Use leftover tomato paste in lasagna soup for one and single serve coq au vin.
- Flour: Thickens the stew. For a gluten-free option, use cornstarch or a gluten-free blend.
- Beef Broth: Builds flavor and forms the base of the stew. Choose low-sodium broth to control salt. Use leftover broth in pepper steak for one, pot roast for one, a single serve shepherd’s pie, and beef stroganoff for one.
Recipe Variations
Here are a few easy ways to change up this small batch Irish Stew while keeping its rich, comforting flavor.
- Beef Irish Stew: Substitute lamb with beef stew meat.
- Vegetarian Irish Stew: Use mushrooms, lentils, or jackfruit with vegetable broth for a meatless option.
- Spicy Stew: Add crushed red pepper flakes or diced jalapeño.
- Root Vegetable Stew: Add turnips or parsnips for extra flavor.
- Creamy Irish Stew: Stir in a splash of cream before serving.
How To Make Irish Stew
These photos show how to make Irish Stew for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Brown the Lamb: Heat oil in a 2-quart pot over medium-high heat. Season the lamb with salt and pepper, then brown on all sides (about 6 minutes). Transfer to a plate.
- Sauté the Vegetables: Add more oil if needed, then cook the onions and celery until softened (about 2 minutes). Stir in the garlic and cook for 30 seconds.
- Build the Base: Stir in tomato paste and Worcestershire sauce. Sprinkle in flour and cook for one minute.
- Deglaze with Guinness: Pour in the beer, scraping up browned bits from the bottom. Add thyme.
- Simmer: Return the lamb to the pot, pour in broth, bring to a boil, then reduce heat and simmer for 25 minutes.
- Add Vegetables: Add potatoes and carrots, cover, and simmer another 25 minutes, until tender.
Expert Tips
- Brown the Meat Well: This adds flavor and depth to the stew.
- Use the Pan Bits: Scrape up the browned bits when adding Guinness for more richness.
- Add Vegetables in Stages: Prevents them from becoming too soft.
- Adjust Seasoning at the End: Taste and add salt if needed before serving.
Frequently Asked Questions
Traditional Irish stew is made with lamb or mutton for rich, tender flavor. Lamb shoulder or stew meat works best. Beef chuck is a great alternative if lamb isn’t available.
Yes, beef works well and gives a similar flavor.
You can use another stout or dark ale, non-alcoholic beer, or additional beef broth if you prefer to avoid alcohol.
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove over low heat, adding a splash of broth if needed.
Yes, double the ingredients and use a 3.5 or 4-quart saucepan.
Yes. Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve Irish stew recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Irish Stew For One
Watch How To Make This
Equipment
Ingredients
- 1 tablespoon vegetable oil or canola oil or avocado oil
- 5 ounces lamb – cut into 1-inch cubes
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onions
- 1 celery stalk -chopped
- 1 clove garlic -minced
- ½ tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all purpose flour
- ¼ cup Guinness beer
- ½ teaspoon dried thyme
- 1 cup beef broth
- 2 small baby red potatoes -scrubbed and cubed
- 1 medium carrot -peeled and cut into ½-inch slices
Instructions
- Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Season the lamb with salt and pepper and brown on all sides, about 6 minutes. Transfer the lamb to a plate.
- Add ½ tablespoon of oil if needed. Add onions and celery and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds.
- Stir in tomato paste and Worcestershire sauce. Sprinkle flour over the vegetables and stir for 1 minute.
- Pour in the beer and add thyme, scraping up any browned bits from the bottom of the pot. Let the liquid reduce slightly.
- Add broth and return the lamb to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
- Add potatoes and carrots. Cover and continue simmering for another 25 minutes, or until the meat and vegetables are tender. Cook longer in 10-minute intervals if needed.
- Taste and adjust seasoning if needed. Spoon the stew into a bowl and serve warm.
Notes
- Brown the Meat Well: This adds flavor and depth to the stew.
- Use the Pan Bits: Scrape up the browned bits when adding Guinness for more richness.
- Add Vegetables in Stages: Prevents them from becoming too soft.
- Adjust Seasoning at the End: Taste and add salt if needed before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can the Irish stew be made with out beer? Any subs for it or is the beer the Irish key?
Yes, you can make it without beer. Beef or chicken broth works well as a substitute. I list ingredient substitutions in the Ingredient Notes section of the recipe whenever there are options, so that’s a good place to check too.
I know this may come off as a dumb question as it literally says for one but is there enough for possible left overs or is it literally one bowls worth. Thank you
Not a dumb question at all! The recipe yields one generous bowl, but portion sizes can vary depending on the person. What feels like enough for one person might be too much for someone else. With plenty of meat and vegetables, this stew is hearty enough that you might be able to get two smaller servings out of it.
I made using beef instead of lamb. Delicious. I doubled the recipe so I’d have some the next day. This is one of those meals that is even more delicious on day two after all the flavors have more time to meld.
delicious. had to make a ton of substitutions and still delicious. ground beef, ketchup, tamari, canned potatoes, chicken bouillon cube and water, white wine all worked well in place of listed ingredients.
I’m so glad you enjoyed the stew. Thank you for your feedback.
This is not just for St. Patrick’s Day. My husband says this is the best lamb stew ever! It is light and flavorful, certainly not oily. The recipe is easy to follow and is a real keeper. I plan to freeze some lamb for the near future since lamb is not always in season.
Super thick and really yummy! Packed much more flavor than expected.
Fantastic!! Excellent for a cold winter day…. actually on any day. Great paired with Guinness beer bread.
This has the most exquisite flavor! Super delicious! I will definitively make it again!
Hello everyone – greetings from Victoria, Australia. I bought your recipe book Joannie and it’s great. I am enjoying the recipes on Facebook too, so thanks for all the effort you put into this. Stay well and safe 🦋
Thank you so much for your support, Margaret. I’m so happy you are enjoying the recipes.