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St. Patrick's Day Stew

Posted by Denise on March 17, 2013

st patricks day stew in white bowl

Colorful veggies and tender lamb are stewed in a savory beer broth to make this lucious Irish-style meal in a bowl.

Happy St. Patrick’s Day!

Lamb is a traditional meat in many Irish dishes and one of Glenn’s favorites. He went absolutely nuts over this hearty and flavorful stew! It’s an entire meal in a bowl with tender lamb and vegetables stewed in Irish beer. As soon as Glenn ate a whole big bowlful and before he even dished up a second helping, he put some in a container to freeze so he wouldn’t eat it all. J It was so good that he didn’t trust himself to leave any for Andy to try when he came home for a visit.

St. Patrick’s Day is named in honor of Ireland’s most well-known patron saint, Saint Patrick. The holiday started out as a religious feast day but has also morphed into a day to celebrate all things Irish. Although we’ve never visited Ireland, we have been fortunate enough to have flown over the island two different times. The nickname “The Emerald Isle” is perfect for Ireland, at least as seen from the air. So brilliant green and beautiful! We plan to visit one day. It’s on the list!

We found the original recipe in The Beer Lover’s Cookbook and have made a few changes as shown below. Make sure you use a good Irish beer for this recipe. Remember, once the beer is added all of the alcohol cooks out so it is safe for youngsters to eat. This freezes well and will last for 1 month in a covered container.


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St. Patrick's Day Stew

 st patricks day stew ingredients

St. Patrick's Day Stew ingredients


Makes 6 to 8 servings



tablespoon olive oil


medium onion

1 ½

pounds lean lamb, shoulder or leg, deboned


ounces Irish beer


teaspoon pepper


14-ounce can of beef broth


beef bouillon cubes


cups cubed potatoes

1 ½

tablespoons all-purpose flour


cups sliced carrots


Chopped parsley for garnish if desired




1.    Chop the onion. Clean most of the fat and all of the cartilage from the lamb and cut into 3/4” cubes. In a medium-size skillet (one that has a lid for later), heat the olive oil over medium-high heat and add the onion. Sauté until the onion is browned, several minutes.


st pats day stew onions trimming lamb for st patricks day stew

st patricks day stew cubing lamb



2.    Add the lamb to the onion in the pan and continue to sauté until the meat is browned, approximately 5 minutes. Add the beer and pepper to the pan and cover the pan. Reduce the heat to medium low and simmer for 30 minutes.


st pattys day stew browning onion  st patricks day stew browning lamb

adding beer to st pats day stew




3.    Add the broth, reserving ½ cup of it for later, and the bouillon cubes to the pan and mix well, making sure the bouillon cubes soften and combine completely. Mix the remaining ½ cup of broth with the flour until there are no lumps and add to the pan, stirring it into the pan’s ingredients well.


adding broth to st pats day stew adding rue to st pats day stew





4.    Add the potatoes and carrots and stir into the meat and sauce. Cover and simmer for approximately 20 minutes or until the vegetables are tender and the sauce has thickened somewhat. Ladle into bowls and garnish with the parsley if desired.


 st pats day stew cooking



st patricks day stew in green bowl



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