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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.

A bowl of irish stew filled with lamb and potatoes next to three carrots.

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.

Enjoying two bowls of irish stew in a pub in dublin with a glass of Guinness.

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.
lamb for irish stew.
  • 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.
irish stew vegetables | one dish kitchen.
  • 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.
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How To Make Irish Stew For One

See the recipe box below for ingredient amounts and full recipe instructions.

  1. 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.
  2. 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.
  3. Next, include the garlic, stirring regularly for half a minute. This step will release a fantastic aroma in your kitchen.
  4. Add the tomato paste and Worcestershire sauce, stirring consistently for 30 seconds.
  5. 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.
  6. Pour the beer and add the dried thyme, stirring until the beer has reduced and somewhat thickened.
  7. 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.
  8. 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.
A piece of cooked lamb on a spoon in a bowl of stew next to three carrots.

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

Can I make Irish Stew in advance?

Yes, the flavors of this stew will deepen if made in advance and reheated before serving.

Do I have to use Guinness in Irish Stew?

No, any stout beer will work well in this recipe.

Can I double this Irish Stew recipe?

Absolutely! You can easily double the ingredient amounts to serve 2 people.

How do I store leftover Irish Stew?

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.

What is the best size pot to use to make a single serving of Irish Stew?

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.

A bowl of irish stew with a can of guinness stout, carrots, and celery in the background.

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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
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Irish Stew For One

5 from 19 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 1 serving
This Irish Stew recipe is a single serving 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.

Watch How To Make This

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
  • 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
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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

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.

Nutrition

Serving: 1serving, Calories: 564kcal, Carbohydrates: 25g, Protein: 31g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Cholesterol: 90mg, Sodium: 882mg, Potassium: 1348mg, Fiber: 4g, Sugar: 9g, Vitamin A: 10499IU, Vitamin C: 13mg, Calcium: 88mg, Iron: 4mg

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.

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Welcome!

Iโ€™m Joanie and Iโ€™m incredibly happy youโ€™re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

5 from 19 votes (9 ratings without comment)

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Recipe Rating




29 Comments

  1. Rebecca says:

    This was delicious!

  2. Emily Liao says:

    This irish stew is SO delicious and has tons of flavor! Will definitely be whipping this up for st. pattys day ๐Ÿ™‚

  3. cyndy says:

    This looks really authentic!

  4. Sandhya Hariharan says:

    Thank you for sharing a such a delicious Irish Stew Recipe.

  5. Jenn says:

    This looks sooo good, and I bet the Guinness really makes it taste extra special! Can’t wait to try it!

  6. Kushigalu says:

    So many flavors in this stew recipe. Can’t wait to try. Delicious!

  7. Jennie Mason says:

    Is there a substitute you would recommend for the beer? Iโ€™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!

    1. Joanie Zisk says:

      Hi Jennie,
      If you donโ€™t want to use alcohol, use a good beef broth and a dash or two of extra Worcestershire sauce instead.
      Enjoy!
      Joanie

      1. Debbie says:

        Joanie the recipe instructions say add garlic, bu5 itโ€™s not listed in the ingredients so I just guessed 1 clove. Can you verify that please. Thanks.

      2. Joanie Zisk says:

        Hi Debbie,
        Yes, 1 clove of garlic.

        Thank you.
        Joanie

    2. Nadine Flores says:

      Itโ€™s possible for you to buy just one can of beer.

      1. Joanie Zisk says:

        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.

    3. Jon Dion says:

      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

  8. Syble says:

    Is there a good non-alcoholic substitute for the Guinness.? Thanks

    1. Joanie Zisk says:

      Yes, Syble. If you donโ€™t want to use alcohol, use a good beef broth and a dash or two of extra Worcestershire sauce instead.

      Joanie

  9. Ryan says:

    Hi Joanie, I believe the 1 day, 40 minutes total cook time is an oops. I wanted to let you know so youโ€™re not bombarded by questions. Iโ€™m making this tonight as it looks delish!

    1. Joanie Zisk says:

      Thanks for catching that. Fixed it!
      Have a wonderful weekend!
      Joanie

  10. Maria says:

    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

    1. Joanie Zisk says:

      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

      1. Maria says:

        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.

      2. Joanie Zisk says:

        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