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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.
This was delicious!
This irish stew is SO delicious and has tons of flavor! Will definitely be whipping this up for st. pattys day 🙂
This looks really authentic!
Thank you for sharing a such a delicious Irish Stew Recipe.
This looks sooo good, and I bet the Guinness really makes it taste extra special! Can’t wait to try it!
So many flavors in this stew recipe. Can’t wait to try. Delicious!
Is there a substitute you would recommend for the beer? I’m not a beer or wine drinker so very impracticable to buy a 6 pack or a bottle of wine for this recipe. Just me so no one else to drink it either. Would love to try this. It sounds so good! Thank you!
Hi Jennie,
If you don’t want to use alcohol, use a good beef broth and a dash or two of extra Worcestershire sauce instead.
Enjoy!
Joanie
Joanie the recipe instructions say add garlic, bu5 it’s not listed in the ingredients so I just guessed 1 clove. Can you verify that please. Thanks.
Hi Debbie,
Yes, 1 clove of garlic.
Thank you.
Joanie
It’s possible for you to buy just one can of beer.
Hi Nadine,
It really depends on the store you shop in. I am able to buy one can of beer at my local grocery in Houston (HEB) as well as in local wine and beer shops.
Not sure about liquor stores near you, but a lot of the ones I go to, have single cans you can buy, so that might be an option you could go with
Is there a good non-alcoholic substitute for the Guinness.? Thanks
Yes, Syble. If you don’t want to use alcohol, use a good beef broth and a dash or two of extra Worcestershire sauce instead.
Joanie
Hi Joanie, I believe the 1 day, 40 minutes total cook time is an oops. I wanted to let you know so you’re not bombarded by questions. I’m making this tonight as it looks delish!
Thanks for catching that. Fixed it!
Have a wonderful weekend!
Joanie
Hi,
I would like to try this recipe could i just chuck everything in the slow cooker For when I get home from work ? Or not recommended thank you
Hi Maria,
I haven’t tested this recipe in a slow cooker but I believe it would work. For small batch and single serving recipes like this one, I recommend using a small 1.5-quart to 2-quart slow cooker. If you have time, I would also recommend searing the lamb or beef first before adding it to the slow cooker simply because it will give the meat more flavor. Cook on HIGH for 4 hours or LOW for 6-7 hours. If you make the stew in a slow cooker, please let me know how the recipe worked for you.
Thank you.
Joanie
Hi Joanie,
Thank you for your reply
I made this in the slow cooker seared the meat it worked out beautifully absolutely delishous I will be making again thank you so much.
Maria,
I’m so happy the recipe worked well in the slow cooker. Thank you so much for taking the time to let me know, this will be so helpful to our readers.
Joanie