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a white bowl filled with irish stew next to raw carrots and celery
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5 from 19 votes

Irish Stew For One

Tender lamb, hearty vegetables, and rich broth come together in this single serving Irish Stew. A comforting dish simmered to perfection with classic flavors and a hint of Guinness for added depth.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Irish
Diet: Gluten Free, Low Lactose
Keyword: beef, irish stew, lamb, stew
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.

Video

Notes

    • 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.
 
If doubling this recipe, use a 3.5 or 4-quart saucepan.

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

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