Guinness Lamb Stew with Dumplings

This Guinness lamb stew with dumplings is a rich, slow-cooked lamb in a Guinness-spiked gravy with soft, fluffy dumplings for the ultimate comfort dinner

Dinner will never be the same again after this Guinness lamb stew with dumplings. Tender lamb, seared for flavor and simmered in a rich Guinness broth, gets topped off with pillowy dumplings that soak up every drop of gravy. This is the kind of cozy, hearty dish you want to gather around the table for.

Why You’ll Love This Stew

In the Caribbean, “stew” usually means caramelizing sugar to make pelau or stew chicken, or even a quick sauté with tomatoes and onions, like in buljol or stewed saltfish.

This one’s different. Inspired by Irish stout stews but with my twist; no potatoes or parsley, just fall-apart lamb in a dark, flavorful gravy… and now, dumplings.

The Guinness stout gives the meat a deep, roasted flavor that balances beautifully with the sweetness of the carrots and the savory herbs. Add dumplings toward the end, and you’ve got little clouds of comfort floating on top.

How to make Guinness lamb stew with dumplings

Ingredients you will need

For the Stew

• Lamb loin chops (or chops about 3″ thick) – I get mine at Publix or my Caribbean market
• Oil – for searing
• Onion – chopped
• Carrots – half for the base, half added later for texture
• Garlic cloves – minced
• Chopped celery
• Tomato paste
• Guinness stout – the star flavor
• Beef or chicken broth
• Bay leaves
• Thyme
• Hot pepper – Scotch bonnet, chili pepper, or your favorite hot pepper sauce
• Flavor pepper (if you have it)
• Allspice
• Salt and black pepper – to taste

For the dumplings

• Flour
• Salt
• water (approx.)

Instructions

1. Sear the Lamb
   Heat oil in a sturdy Dutch oven over medium-high heat until just smoking. Add lamb chops and sear 1–2 minutes per side without moving them too much. This locks in flavor and creates a rich crust. Remove and set aside.

2. Build the Flavor Base
   If needed, add a little more oil. Sauté onions, half the carrots, and celery until softened. Pour in half the Guinness, scraping up the browned bits — that’s pure flavor.

3. Simmer the Stew
   Return lamb to the pot, add remaining Guinness, broth, tomato paste, bay leaves, thyme, hot pepper, flavor pepper, and allspice. Make sure the meat is fully covered in liquid (add more broth or water if needed).
   Cover and simmer on medium-low for 1½–2 hours, until the lamb is tender and falling off the bone.

4. Add the Dumplings
   While stew simmers, make the dumplings: mix flour, salt, and butter (if using) until crumbly. Gradually add water to form a soft dough. Shape into small balls.
   Once the lamb is tender, drop dumplings gently into the simmering stew. Cover and cook for 15 minutes, until fluffy and cooked through.

5. Finish & Serve
   Add the remaining carrots during the last 10 minutes so they keep some bite. Taste and adjust seasoning. Serve hot with okra and rice, mashed potatoes, or crusty hard dough bread.

Tips for the best stew

• For thicker gravy – remove lamb, stir in a cornstarch slurry, simmer until thick, then return lamb.
• Don’t rush the sear – the brown crust means deeper flavor.
• Keep the liquid level consistent – Lamb should always be covered while cooking.
• Avoid bitterness – keep the heat moderate when cooking with Guinness.

Serving Ideas

This lamb stew with dumplings is a meal on its own, but it’s amazing with:

• Okra and rice
• Potato salad
• Steamed mixed vegetables
• Crusty bread to mop up the gravy

Storage & Reheating

• Reheat: Thaw if frozen, then warm gently on the stovetop until heated through.
• Fridge: Up to 3 days
• Freezer: Up to 2 months (I would personally remove the dumplings and eat those up now)

Frequently Asked Questions

If you loved this Guinness lamb stew with dumplings, try it with chicken or goat for a twist — the Guinness magic still works.

Recipe

Guinness Lamb Stew with Dumplings

A hearty Guinness lamb stew made with tender seared lamb loins simmered in a rich, stout-spiked broth, now with dumplings to soak up all that savory gravy.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

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For the Stew

• 6 pieces lamb loins about 3″ thick
• 4 tablespoons vegetable oil
• ½ onion chopped
• 2 large carrots chopped 1″ thick, divided
• 1 tablespoon minced garlic
• ½ cup chopped celery
• 2½ tablespoons tomato paste
• 1 bottle Guinness stout approximately 11 oz
• 3 cups broth beef or chicken
• 2 bay leaves
• 4 sprigs thyme
• 1 hot pepper Scotch bonnet or similar
• 1 tablespoon crushed flavor pepper
• ½ tablespoon allspice
• Salt and black pepper to taste

For the Dumplings

• 1 cup self-raising flour
• ½ teaspoon salt
• ½ cup cold water approx.
• 1 teaspoon fresh thyme or parsley optional

Method

 

1. Season lamb with green seasoning.
2. Heat oil in a large, wide-bottom pot over medium-high until just starting to smoke.
3. Brown each piece of lamb on both sides until nicely seared. Work in batches if needed. Remove and set aside.
4. In the same pot, add garlic and onions. Cook until onions are translucent.
5. Add half the carrots (reserve the rest for later) and celery. Stir well.
6. Pour in half the Guinness, scraping up any browned bits from the bottom of the pot.
7. Return lamb to the pot. Add remaining Guinness and broth, ensuring the lamb is fully covered in liquid.
8. Add bay leaves, tomato paste, allspice, hot pepper, flavor pepper, and thyme.
9. Cover and simmer over medium-low heat for about 2 hours, until lamb is tender and falling off the bone. Add more water or broth if needed.
10. Make dumplings: In a bowl, combine flour, salt. Gradually add water to form a soft dough. Shape into small balls.
11. Once lamb is tender, add the remaining carrots to the stew. Gently drop dumplings into the simmering broth, cover, and cook for 15 minutes until dumplings are fluffy and cooked through.
12. Taste for salt and pepper. Serve hot.

Notes

For a thicker gravy, remove lamb and dumplings, stir in a cornstarch slurry, simmer until thickened, then return them to the pot.

Dumplings can be made ahead and frozen. Add straight to the stew from frozen, increasing cooking time by a few minutes.

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