Irish Lamb Stew & Champ Recipe

So what the heck, you might be asking, is “champ”? Champ (or in some areas the dish is called “poundies”) is an Irish mashed potato dish that includes chopped green onions. It is served piled high with a well in the center full of melted butter. The dish is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a side dish for lamb stew. I have based my recipes for lamb stew and champ on authentic Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.


2 tbsp. canola oil

2.5 lb. lamb (shoulder or stewing meat), cut off of bone, trimmed of fat and cubed

1 bottle (12 oz.) Guinness extra stout

1 (14 oz.) can beef broth

1 (8 oz.) can tomato sauce

16 oz. fresh white mushrooms, stems removed and halved

1.5 cup diced onion

1.5 cup sliced celery

1 cup milk

1/4 cup flour

1 tsp. salt

1/2 tsp. coarsely ground black pepper

1/4 tsp. dried thyme


In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb…

Leave a Comment

Your email address will not be published. Required fields are marked *