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This single serving Irish Stew is a hearty dish featuring tender lamb, potatoes, carrots, and a flavorful broth enhanced with stout. Perfectly portioned for one, this recipe is easy to make and delivers rich, satisfying flavors.
Pair your Irish Stew with these single serving and small batch dishes for a complete meal. Enjoy classic Irish Soda Bread, Roasted Brussels Sprouts, creamy Mashed Potatoes, or traditional Colcannon. For dessert, treat yourself to a rich and creamy Guinness Float. Each dish perfectly complements the hearty flavors of the stew.
Why You’ll Love This Recipe
- Everyday Ingredients: Made with simple, easy-to-find ingredients.
- Perfectly Portioned: Designed for one serving, this Irish stew recipe minimizes waste and is ideal for anyone cooking for themselves.
- Simple to Prepare: Clear, straightforward steps make the recipe easy to follow.
- Comforting and Hearty: A combination of tender lamb, hearty vegetables, and a savory broth infused with Guinness makes every bite satisfying and delicious.
- Adaptable: Easily customize the recipe to suit your preferences or dietary needs.
Irish stew, or “stobhach gaelach,” is a traditional Irish dish made with simple, wholesome ingredients like lamb, potatoes, onions, and carrots. Simmered together, these ingredients create a rich, hearty meal that’s both comforting and flavorful—perfect for colder days or when you want a satisfying, nourishing dish.
Our single serving Irish stew offers all the classic flavors of this beloved dish, scaled down for one person.
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: Perfect for browning the lamb. If needed, canola or avocado oil works just as well.
- Lamb: Traditional Irish stew features lamb for its rich, tender flavor. Prefer beef? It’s a great alternative.
- Guinness Beer: Adds depth and a subtle bitterness to the stew. You can substitute another stout or use non-alcoholic beer for a similar effect.
- Vegetables: Potatoes, onions, and carrots are classic choices. Feel free to substitute with other root vegetables you enjoy. These same vegetables are staples in recipes like Chicken Stew, Vegetable Soup, and Slow Cooker Pot Roast.
- Worcestershire Sauce: Brings a savory, umami boost. If you don’t have it on hand, soy sauce is a suitable substitute.
- Tomato Paste: Adds richness and color. Look for for tube-packaged tomato paste for longer storage. Freeze leftovers in ice cube trays and store them in a zip-top bag. Use extra paste in recipes like Lasagna Soup and Coq au Vin.
- Flour: All-purpose flour thickens the stew to a comforting consistency. For a gluten-free option, swap it with cornstarch or a gluten-free flour blend.
- Beef Broth: Enhances flavor and is essential for simmering. Use low-sodium broth to better control salt levels. Leftovers work well in recipes like Pepper Steak, Pot Roast, Shepherd’s Pie, and Beef Stroganoff.
Recipe Variations
Looking to customize this Irish Stew? These variations keep the comforting essence of the original while offering delicious twists:
- Vegan Irish Stew: Swap the lamb for hearty portobello mushrooms or jackfruit. Use vegetable broth and a non-alcoholic stout to maintain the stew’s depth of flavor.
- Chicken Irish Stew: Replace lamb with boneless, skinless chicken thighs for a lighter version. The chicken complements the root vegetables and absorbs the rich flavors of the broth.
- Spicy Irish Stew: Add a kick with 1/4 to 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño. This touch of heat contrasts beautifully with the hearty base.
- Root Vegetable Irish Stew: Enhance the stew with additional root vegetables like turnips, parsnips, or sweet potatoes. These additions bring extra depth and natural sweetness.
- Creamy Irish Stew: Stir in a splash of cream or a dollop of sour cream just before serving for a creamy, indulgent twist.
How This Irish Stew Comes Together
This single serving Irish Stew is easy to make and full of rich, hearty flavors. Here’s a quick overview:
- Brown the Lamb: Start by heating oil in a 2-quart saucepan over medium-high heat. Season the lamb with salt and pepper, then brown it on all sides (about 6 minutes). Transfer the lamb to a plate.
- Sauté the Aromatics: Add more oil if needed, then cook the onions and celery until softened, about 2 minutes. Stir in the garlic and cook for another 30 seconds.
- Build the Base: Mix in the tomato paste and Worcestershire sauce, stirring for 30 seconds. Sprinkle the flour over the vegetables, stirring until fully incorporated.
- Add the Beer and Herbs: Pour in the beer and add dried thyme. Stir as the beer reduces and thickens slightly.
- Simmer the Stew: Add the broth and return the browned lamb to the pot. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, stirring occasionally.
- Cook the Vegetables: Add the potatoes and carrots to the pot, cover, and continue simmering on low heat for another 25 minutes or until the meat is tender and the vegetables are cooked through.
Pro Tip: If the lamb isn’t tender after the second simmer, continue cooking in 10-minute increments until it’s perfect.
Expert Tips
- Brown the Meat: Whether you’re using lamb or beef, searing the meat is essential for developing rich flavor. Don’t skip this step—make sure each piece is thoroughly browned.
- Use the Browned Bits: The flavorful bits left in the pan after browning the meat are gold! Deglaze the pan with Guinness to incorporate these tasty remnants into the stew.
- Add Vegetables in Stages: Avoid cooking all the vegetables at once. Adding potatoes and carrots too early can make them mushy. For the best texture, follow the recipe’s timing.
- Taste Before Serving: Adjust the seasoning at the end. A pinch of salt or other seasonings may enhance the flavor to your liking.
Frequently Asked Questions
Absolutely! While lamb is traditional, beef works well and provides a similar hearty flavor.
You can use another stout, non-alcoholic beer, or additional beef broth if you prefer to avoid alcohol.
A 2-quart saucepan is ideal for this portion size.
This recipe is designed for one serving, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Yes, Irish stew tastes even better the next day. Reheat it gently on the stovetop or in the microwave.
Absolutely! Just double the ingredient amounts.
Pair it with crusty French bread, buttery biscuits, or even a small batch of cornbread to soak up the flavorful broth.
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.
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Irish Stew For One
Watch How To Make This
Equipment
Ingredients
- 1 tablespoon vegetable 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 the Oil: Warm 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Season the lamb with salt and pepper, then brown on all sides, about 6 minutes. Transfer the lamb to a plate and set aside.
- Cook the Onions and Celery: If the pot is dry, add another ½ tablespoon of oil. Stir in the chopped onions and celery, cooking for about 2 minutes until the onions become translucent.
- Add Garlic: Stir in the garlic and cook for 30 seconds, stirring occasionally to release its aroma.
- Incorporate Tomato Paste and Worcestershire Sauce: Mix in the tomato paste and Worcestershire sauce, stirring constantly for 30 seconds to combine.
- Add Flour: Sprinkle the flour evenly over the vegetables. Stir until the flour is fully absorbed and the vegetables look slightly mushy, about 1 minute.
- Deglaze with Beer: Pour in the beer and add the dried thyme. Stir until the liquid reduces slightly and begins to thicken.
- Simmer with Broth: Add the broth and return the browned lamb to the pot. Bring the mixture to a boil, then lower the heat to a very gentle simmer. Cover the pot and let it cook for 25 minutes, stirring occasionally.
- Add Potatoes and Carrots: Stir in the potatoes and carrots. Cover the pot again and simmer for another 25 minutes, or until the meat is tender enough to flake apart and the potatoes are fully cooked. If needed, cook for additional 10-minute increments until everything is tender.
- Serve Hot: Pour the stew into a bowl and enjoy while hot.
Notes
- Brown the Meat: Whether you’re using lamb or beef, searing the meat is essential for developing rich flavor. Don’t skip this step—make sure each piece is thoroughly browned.
- Use the Browned Bits: The flavorful bits left in the pan after browning the meat are gold! Deglaze the pan with Guinness to incorporate these tasty remnants into the stew.
- Add Vegetables in Stages: Avoid cooking all the vegetables at once. Adding potatoes and carrots too early can make them mushy. For the best texture, follow the recipe’s timing.
- Taste Before Serving: Adjust the seasoning at the end. A pinch of salt or other seasonings may enhance the flavor to your liking.
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.
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.
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.