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Irish Lamb Stew Recipe

My kitchen has no dish quite like my Irish Lamb Stew when the goal is to combine warmth, flavor, and nutrition. Made with tender, grass-fed lamb that’s rich in omega-3 fatty acids, this stew is a heartwarming choice that nurtures the body and reduces inflammation, making each spoonful a step towards better heart health.

Irish Lamb Stew Recipe

I cook the lamb in avocado oil, a heart-healthy oil that’s as good for you as it tastes, ensuring that every bite is not only delicious but also packed with beneficial monounsaturated fats. The stew bubbles away with carrots and peas, which bring a host of vitamins and antioxidants to the table. These vibrant veggies not only add beautiful colors to the stew but also enrich it with health-boosting properties. Yukon gold potatoes lend their creamy texture and a comforting presence, along with a good dose of potassium.

The deep, rich flavor of the stew comes from the stout beer and beef broth. The beer adds a unique depth and a touch of antioxidants, offering more than just taste by contributing to the stew’s health benefits. To thicken the stew and keep it gluten-free, I opt for brown rice flour, adding fiber without compromising the texture.

Seasonings like paprika and garlic powder don’t just spice things up; they bring their own anti-inflammatory benefits, making this stew a delicious way to fight inflammation. A sprinkle of fresh parsley not only finishes the dish with a pop of color and freshness but also adds a dash of vitamins A, C, and K.

This Irish Lamb Stew is my simple secret to a meal that feels like a warm hug, offering both comfort and a wealth of health benefits. It’s a testament to the fact that delicious food can be good for you, too. It’s my pleasure to share this recipe, hoping it brings as much joy and health to your table as it does to mine.

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Ingredient Lists:

  • grass-fed boneless leg of lamb
  • avocado oil
  • carrots
  • peas
  • Yukon gold potatoes
  • stout beer
  • beef broth
  • tomato paste
  • brown rice flour
  • paprika
  • garlic powder
  • Sea salt
  • ground black pepper
  • parsley
Irish Lamb Stew Recipe

Irish Lamb Stew Recipe

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Dinner, Gluten Free, Lunch


  • 2 lbs grass-fed boneless leg of lamb, cut into chunks (fat trimmed)
  • 2 tablespoons avocado oil
  • 1 cup carrots, chopped
  • 1 cup peas
  • 3-4 Yukon gold potatoes, quartered
  • 1/2 bottle stout beer
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1/4 cup brown rice flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped parsley, for garnish


  • Prep the Lamb: In a large bowl, mix brown rice flour, paprika, garlic powder, sea salt, and pepper. Dredge the lamb pieces in the flour mixture until well-coated.
  • Brown the Lamb: Heat the avocado oil in a large pot over medium-high heat. Add the lamb in batches, browning on all sides. Remove the lamb and set aside.
  • Sauté the Veggies: In the same pot, add a bit more avocado oil if needed. Sauté the carrots and potatoes for about 5 minutes until they start to soften. Stir in the tomato paste and cook for another minute.
  • Deglaze and Simmer: Pour in the stout beer, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer. Return the lamb to the pot. Reduce heat to low, cover, and simmer for about 1.5 hours, or until the lamb is tender.
  • Add Final Touches: Stir in the peas and cook for another 10 minutes.
  • Season and Serve: Give the stew a final taste test, adjusting the seasoning with additional sea salt and pepper as needed. Ladle the stew into bowls.
  • Garnish and Enjoy: Sprinkle chopped parsley over the top for a fresh, colorful garnish. Serve your Irish Lamb Stew warm, perhaps with a side of olive oil-whipped potatoes.

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