St. Patrick’s Grass-Fed Lamb Stew with Guinness
February 27, 2025 • 0 comments
Intro: At Brookhaven Farms, our Virginia pastures rest under March’s early thaw, but the soil we’ve healed with grazing lambs keeps delivering—grass-fed flavor that’s pure and strong. This St. Patrick’s lamb stew with Guinness brings that farm strength to your holiday—a hearty Irish classic raised clean, ready to warm your table with every spoonful.
Ingredients
- (2 lbs Cubed) Brookhaven Farms's Grass-fed whole leg of lamb Roast
- (2 Tbs) Grass Fed Butter
- (1 Large, Chopped) Onion
- (2 cloves, minced) Garlic
- (2 carrots, sliced) Carrots
- (2 medium potatoes, cubed) Potatoes
- (1 cup) Guinness stout
- (2 cups) Beef Broth
- (1 tsp) Thyme
- (1 tsp) Salt
- (½ tsp) Black Pepper
Directions
- Heat Butter in a Dutch oven over medium-high heat. Brown lamb cubes for 5-7 minutes, then set aside.
- Add onion; cook 3-4 minutes until softened. Stir in garlic for 1 minute.
- Pour in Guinness and broth, scraping the bottom—add thyme, salt, and pepper.
- Return lamb to the pot—bring to a boil, then reduce to low, cover, and simmer for 1 hour.
- Add carrots and potatoes; simmer 45 minutes until tender.
- Serve hot—a St. Paddy’s bowl of warmth.
The Payoff: Tender lamb with Guinness depth—grass-fed richness from healed soil, a hearty stew that fills you up Irish-style.
