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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.
Complete your Irish Stew meal with these perfectly portioned sides and desserts. Try Irish Soda Bread, Roasted Brussels Sprouts, Mashed Potatoes, or Colcannon for a classic pairing. For dessert, enjoy a rich and creamy Guinness Float.
Why You’ll Love This Recipe
- Made with Simple Ingredients: Uses everyday ingredients that are easy to find.
- Perfectly Portioned: A single serving stew that minimizes waste.
- Easy to Make: Clear steps make this recipe simple to follow.
- Rich & Hearty: Tender lamb, vegetables, and a flavorful Guinness-infused broth in every bite.
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. Use leftover broth in Pepper Steak, Pot Roast, Shepherd’s Pie, and Beef Stroganoff.
Recipe Variations
Want to change up your Irish Stew? Try these variations while keeping the same comforting flavors:
- Vegan Version: Replace the lamb with portobello mushrooms or jackfruit, and use vegetable broth with a non-alcoholic stout for depth.
- Chicken Stew: Swap the lamb for boneless, skinless chicken thighs for a lighter take.
- Spicy Stew: Add 1/4 to 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño for a bit of heat.
- Root Vegetable Stew: Include turnips, parsnips, or sweet potatoes for extra depth and natural sweetness.
- Creamy Stew: Stir in a splash of cream or a spoonful of sour cream before serving for a richer texture.
How To Make Irish Stew
These photos show how to make a single serving of Irish Stew. See the recipe box below for ingredient amounts and full recipe instructions.
- Brown the Lamb: Heat 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 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 30 seconds.
- Build the Base: Stir in the tomato paste and Worcestershire sauce and cook for 30 seconds. Sprinkle flour over the vegetables and stir for another minute until fully incorporated.
- Add Beer and Herbs: Pour in the beer and add thyme, stirring as the beer reduces and thickens slightly.
- Simmer the Stew: Add the 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.
- Cook the Vegetables: Add potatoes and carrots, cover, and simmer for another 25 minutes, or until the meat is tender and the vegetables are cooked through.
Expert Tips
- Brown the Meat: Searing lamb or beef adds deep flavor—don’t skip this step.
- Use the Browned Bits: After browning the meat, don’t waste the flavorful bits left in the pan. When you add the Guinness, stir to loosen them into the stew for extra depth.
- Add Vegetables in Stages: Potatoes and carrots cook best when added later to prevent them from getting mushy.
- Taste Before Serving: Adjust the seasoning at the end—a little extra salt can make a big difference.
Frequently Asked Questions
Yes! Beef works just as well and provides a similar rich flavor.
You can use another stout or dark ale, non-alcoholic beer, or additional beef broth if you prefer to avoid alcohol.
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed.
Yes, double the ingredients and use a 3.5 or 4-quart saucepan.
Yes, freeze it in a sealed container for up to 3 months. Thaw in the fridge before reheating.
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 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
- Brown the Lamb: Heat 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 to a plate.
- Sauté the Aromatics: Add ½ tablespoon of 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 the tomato paste and Worcestershire sauce and cook for 30 seconds. Sprinkle flour over the vegetables and stir for another minute until fully incorporated.
- Add Beer and Herbs: Pour in the beer and add thyme, stirring as the beer reduces and thickens slightly.
- Simmer the Stew: Add the 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.
- Cook the Vegetables: Add potatoes and carrots, cover, and simmer for another 25 minutes, or until the meat is tender and the vegetables are cooked through.If needed, continue cooking in 10-minute increments until the meat and vegetables are tender.
- Serve Hot: Pour the stew into a bowl and enjoy.
Notes
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- Brown the Meat: Searing lamb or beef adds deep flavor—don’t skip this step.
-
- Use the Browned Bits: After browning the meat, don’t waste the flavorful bits left in the pan. When you add the Guinness, stir to loosen them into the stew for extra depth.
-
- Add Vegetables in Stages: Potatoes and carrots cook best when added later to prevent them from getting mushy.
-
- Taste Before Serving: Adjust the seasoning at the end—a little extra salt can make a big difference.
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.