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This Irish Stew recipe is a single serve take on the traditional Irish stew, made with tender lamb, potatoes, and carrots. It’s the perfect hearty stew for one, packed with rich flavors and easy to make at home.
Think about pairing your Irish Stew with some of these single serving and small batch dishes. Try the classic Irish Soda Bread, crispy and flavorful Roasted Brussels Sprouts, creamy Mashed Potatoes or traditional Colcannon. And for a delightful finish, top it off with a rich and creamy Guinness Float. Each of these recipes adds its own special touch to complement your meal.
Why You’ll Love This Irish Stew Recipe
- Simple Ingredients: This recipe utilizes readily available ingredients that are easy to find at any grocery store.
- Single Serving: This recipe is scaled down to serve one person, reducing waste and making it perfect for anyone who is cooking for one.
- Ease of Preparation: The steps in this recipe are straightforward, making it suitable for both beginner and experienced home cooks.
- Comfort Food: Hearty and warming, this dish provides a satisfying and comforting meal, especially during the colder months.
- Adaptable: You can easily substitute ingredients based on dietary needs or preferences.
What Is Irish Stew?
Irish stew, traditionally known as “stobhach gaelach,” is a celebrated dish from Ireland. It’s a comforting stew made with meat, typically lamb or mutton, potatoes, and onions. The ingredients simmer together to create a warm, filling meal. The result? A hearty, nourishing stew that’s perfect for a chilly day.
Ingredients And Substitutions
This section provides a quick rundown of the ingredients used in this Irish Stew recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Vegetable Oil: Ideal for browning the lamb, but canola oil or avocado oil works as a fine substitute.
- Lamb: The star of traditional Irish stew. If lamb’s not your thing, beef makes a good stand-in.
- Guinness Beer: A classic Irish stout that brings depth and a subtle bitterness to your stew. Swap it for another stout or a non-alcoholic beer if you prefer.
- Vegetables: The recipe calls for potatoes, onions, and carrots. However, you’re welcome to swap in other root veggies you enjoy. These same three vegetables can be found in Chicken Stew, Vegetable Soup, and Slow Cooker Pot Roast.
- Worcestershire Sauce: Brings a savory, umami kick. No Worcestershire? Soy sauce will do the trick.
- Tomato Paste: Choose tube-packaged tomato paste for a longer fridge life. Freeze any leftover paste in ice cube trays and store the frozen cubes in a zip-top bag for later use. You can also use tomato paste in Lasagna Soup and Coq au Vin.
- Flour: All-purpose flour is used to give the stew its comforting thickness. Gluten-free? Use cornstarch or a compatible gluten-free flour blend.
- Beef Broth: This liquid gold adds another layer of flavor and is essential for simmering. Go for low-sodium broth to better manage the saltiness of your stew. Leftover beef broth can be used in Pepper Steak, Pot Roast, Shepherd’s Pie, and Beef Stroganoff.
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Ready to switch things up a bit? Whether you’re craving different flavors or have some dietary restrictions, this Irish Stew Recipe Variations section has you covered. We’ve cooked up some delicious alternatives that stay true to the comforting, hearty soul of the original recipe. These easy-to-follow variations offer unique twists that’ll still satisfy your comfort food cravings.
- Vegan Irish Stew: Replace the lamb with a hearty vegetable like portobello mushrooms or jackfruit. Use vegetable broth in place of beef broth, and a non-alcoholic stout for the Guinness.
- Chicken Irish Stew: For a lighter take, use boneless, skinless chicken thighs instead of lamb. Chicken pairs well with the root veggies and absorbs the flavors of the stew nicely.
- Spicy Irish Stew: Add some heat to your stew with a quarter to a half-teaspoon of crushed red pepper flakes or a diced jalapeño. The spice will provide a pleasant contrast to the rich, hearty base.
- Winter Root Vegetable Irish Stew: If you’re a fan of root veggies, double down by adding turnips, parsnips, and sweet potatoes. These extra vegetables will give the stew even more depth and an additional layer of flavor.
- Creamy Irish Stew: Stir in a splash of cream or a spoonful of sour cream for a creamy variation.
How To Make Irish Stew For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Begin by heating a tablespoon of oil in a 2-quart saucepan set to medium-high heat. Season your lamb with salt and pepper before browning it evenly on all sides for roughly 6 minutes. Once browned, transfer the lamb to a separate dish.
- If there’s no residual oil in the pot, add an extra half tablespoon. Incorporate the chopped onions and celery, stirring occasionally until the onions become translucent. This should take about 2 minutes.
- Next, include the garlic, stirring regularly for half a minute. This step will release a fantastic aroma in your kitchen.
- Add the tomato paste and Worcestershire sauce, stirring consistently for 30 seconds.
- Introduce the flour, sprinkling it over the vegetables. Continue to stir until no visible flour remains and the vegetables acquire a slightly mushy appearance from the flour coating. This should take about 1 minute.
- Pour the beer and add the dried thyme, stirring until the beer has reduced and somewhat thickened.
- Incorporate the broth and reintroduce the lamb to the pot. Bring the mixture to a boil, then reduce the heat to low, covering the pot to simmer for 25 minutes. Make sure to stir occasionally, maintaining a very low simmer.
- Lastly, add the potatoes and carrots to the stew, cover the pot, and allow it to cook on low heat for another 25 minutes. By the end, the meat should be tender and easily flake apart, and the potatoes should be cooked through. If not, continue cooking in 10 minute increments until the stew is ready.
Expert Tips
- Sear the meat: Whether you’re using lamb or opting for beef, browning the meat is crucial. Do not skip this step and make sure to sear every piece of meat thoroughly.
- Preserve the browned bits: After removing the meat, keep the browned bits left at the bottom of the pan. These crispy residuals are packed with flavor. Rather than removing them, use the Guinness to deglaze the pan and incorporate this flavor back into the stew.
- Follow the recipe sequence: Resist the urge to cook all the vegetables simultaneously. Adding potatoes and carrots together can result in them becoming mushy. While we want them tender, maintaining some texture is important.
- Adjust seasoning before serving: Always taste your stew before serving. Depending on your preference, you might need to add additional salt for enhanced flavor.
Frequently Asked Questions
Yes, the flavors of this stew will deepen if made in advance and reheated before serving.
No, any stout beer will work well in this recipe.
Absolutely! You can easily double the ingredient amounts to serve 2 people.
Beef or lamb stew will stay fresh in the fridge for up to 3 days and can be frozen for up to 2 months. Freeze the stew in an airtight container then thaw in the refrigerator overnight.
I use a 2-quart saucepan in this Irish stew recipe, for best results use a pot of similar size.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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 easy 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 (plus ½ tablespoon more if necessary – see step 2)
- 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 lamb with the salt and pepper and brown on all sides, about 6 minutes. Remove the lamb from the pot and place on a plate.
- If no oil is left in the pot, add an additional ½ tablespoon of oil and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 2 minutes.
- Add the garlic and cook, stirring occasionally for 30 seconds.
- Add the tomato paste and Worcestershire sauce and cook, stirring constantly for 30 seconds.
- Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 1 minute.
- Pour in the beer and dried thyme. Stir until the beer has reduced and has slightly thickened.
- Add the broth and return the lamb to the pot. Bring to a boil, then reduce the heat to low, cover the pot and simmer for 25 minutes. Stir occasionally and make sure the stew stays at a very low simmer.
- Add the potatoes and carrots to the stew. Cover the pot again and continue cooking on low heat for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook in additional 10 minute increments until cooked.
- Pour into a bowl and enjoy hot.
Notes
- Sear the meat: Whether you’re using lamb or opting for beef, browning the meat is crucial. Do not skip this step and make sure to sear every piece of meat thoroughly.
- Preserve the browned bits: After removing the meat, keep the browned bits left at the bottom of the pan. These crispy residuals are packed with flavor. Rather than removing them, use the Guinness to deglaze the pan and incorporate this flavor back into the stew.
- Follow the recipe sequence: Resist the urge to cook all the vegetables simultaneously. Adding potatoes and carrots together can result in them becoming mushy. While we want them tender, maintaining some texture is important.
- Adjust seasoning before serving: Always taste your stew before serving. Depending on your preference, you might need to add additional salt for enhanced flavor.
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.
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.