This hearty smoked Irish Stew is the perfect recipe for St. Patrick’s Day or comfort food on any cold fall or winter day. Made with meat, potatoes, carrots, garlic, broth and Guinness beer, this stew is smoked and simmered to perfection. Traditionally made with mutton (sheep) meat, I opted for lamb. Another option is to use beef.
Prepare the stew mix.
As any traditional stew recipe, in a dutch oven add basic ingredients. This includes diced onion, sliced small yellow potatoes, carrots, garlic and season with dried oregano. For the liquid base, I used an entire container of beef broth, some tomato paste and 2 bottles of Guinness beer. The full flavored stout beer will provide an additional layer of flavor, while burning off any alcohol contents making it safe for kids to consume.
Mix all the ingredient together and get started on prepping the meat.
For this recipe I went with the more traditional protein which is a boneless leg of lamb. It was already enclosed in full netting which is helpful when smoking it on the grill. A great alternative if you’re not a fan of lamb is beef. I recommend using a chuck roast cut for this recipe. Season the meat heavily with salt and pepper.
Next, place the seasoned lamb onto a wire rack and place it on top of the filled dutch oven.
How to grill Smoked Irish Stew.
Set up the grill for indirect heat at 250 degrees. Slowly smoke the meat for 2 hours or until the meat has a nice visible bark and smoke ring. The lamb drippings from the meat above will add another layer of amazing flavorful goodness that you cannot replicate if cooked directly in the broth.
Time to add the meat.
It’s time to add meat into the stew! Remove the wire rack from the grill, place the lamb roast into the broth and continue to cook for another hour. Just before serving, shred the lamb and mix in with the broth. The smokiness of the lamb along with creaminess of the stout beer and rustic vegetables in the rich broth make for one delicious smoked Irish stew. Enjoy!
Printer friendly recipe below:
Smoked Irish Stew
- 5 lbs Boneless leg of lamb
- 4 tbsp Salt & pepper mix
- 3 cups Small yellow potatoes
- 1/4 cup Tomato paste
- 4 Carrots
- 3 Garlic cloves
- 1 Yellow onion
- 1 tbsp Dried oregano
- 32 oz Beef Broth
- 20 oz Guinness beer
- Dice an onion, sliced small yellow potatoes, carrots, garlic and throw them into a dutch oven.
- For the liquid base, I used an entire container of beef broth, tomato paste and 2 bottles of Guinness beer. Mix all the ingredient together.
- Season the lamb heavily with salt and pepper and place it onto a wire rack on top of the filled dutch oven.
- Set up the grill for indirect heat at 250degrees. Slowly smoke the meat for 2 hours or until the meat has a nice bark and smoke ring visible.
- Remove the wire rack from the grill, place the lamb roast into the broth and continue to cook for another hour. Just before serving, shred the lamb and mix in with the broth.
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