Double Chocolate Stout Irish Stew


  • 3-4 tablespoons olive oil
  • 3 pounds lamb shoulder cut into 1 1/2 inch pieces
  • 1 1/2 cups double chocolate stout I used Young's
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2-3 small turnips peeled and cut into 1 1/2 - 2 inch pieces
  • 1/2 pound carrots peeled and cut into 1 1/2 - 2 inch pieces
  • 12 or so fingerling potatoes
  • 6 cups beef stock
  • 2 bay leaves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • salt and pepper
  • 1/3 cup milk
  • 3 tablespoons corn starch


  1. Preheat oven to 325
  2. Heat olive oil in a Dutch oven over medium-high heat, brown lamb in batches careful not to over crowd the pan or they will steam and not brown. Reserve the meat in a bowl until all is browned. 6-7 minutes per batch (I also browned the pieces of meat with the bones)
  3. Pour the beer into the pot, cook for a few minutes scraping up all the brown pieces
  4. Add the lamb with any liquid in the bowl, onions, garlic, stock, bay leaves, rosemary, thyme, salt and pepper, cover and cook in the oven 2 1/2 - 3 hours.
  5. Add the carrots, turnips, and potatoes and cook until tender, about another 45 minutes to 1 hour
  6. Remove pot from oven, take out the bay leaves, and transfer a few cups of the liquid from the pot to a saucepan over medium-high heat
  7. Mix together milk and corn starch and add to the hot liquid in a slow stream,stirring until thickened. Transfer back into the pot with the stew, stirring it in slowly until combined
  8. Serve hot with crusty bread or biscuits