Compositions for Dining

Stout Lamb Stew

When a Ludwig lived in Germany during college, he took a Thanksgiving break (let’s face it; he was always taking breaks). After a disastrous ferry trip from England to Ireland where even the crew were getting sick, he randomly meandered to a tiny town called Portarlington and found the only pub. Everyone immediately befriended him, and as there was no inn or hotel, a lovely woman took him in for 3 nights, serving breakfast and dinner, including stout lamb stew. This is in memory of those beautiful, generous people.

A stew that warms the soul.
Authored by: Schlepper
Estimated Cost: $30
Difficulty: Easy
Suggested Beverage: Stout, Porter, Zinfandel
4 from 1 vote
Prep Time 20 minutes
Cook Time 8 hours
Course Soup / Stew
Cuisine Irish
Servings 6 people
Calories 413

Equipment and Supplies


  • 2 tablespoons butter
  • 2 pounds lamb stew meat
  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 4 carrots, peeled and chopped
  • 3 tablespoons all-purpose flour
  • 12 ounces stout beer
  • 1 pound gold potatoes, chopped
  • ½ quart lamb stock
  • 2 bay leaves
  • 2 tablespoons parsley, chopped
  • 1 tablespoon rosemary, chopped
  • ¼ cup ketchup
  • 12 ounces frozen peas


  • Melt butter in a large frying pan over medium-high heat. Add meat and brown well. Throw into the slow cooker.
    2 tablespoons butter, 2 pounds lamb stew meat
  • Add onions, garlic and carrots to the frying pan and sauté until soft. Sprinkle flour over the vegetables, stir well, and add beer to the deglaze pan. Add all to the slow cooker.
    2 medium onions, 6 cloves garlic, 4 carrots, 3 tablespoons all-purpose flour, 12 ounces stout beer
  • Add remaining ingredients to slow cooker, cover, set temperature to low and cook for 6-8 hours or overnight.
    12 ounces stout beer, 1 pound gold potatoes, ½ quart lamb stock, 2 bay leaves, 2 tablespoons parsley, 1 tablespoon rosemary, ¼ cup ketchup, 12 ounces frozen peas
  • Check consistency 30 minutes before serving and, if desired, remove cover and increase heat to high and thicken.


If you can’t find lamb stock, use beef stock.

Private Notes

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