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Guinness Lamb Stew

By: Author Natasha Nicholes

2 Comments
Guinness Lamb Stew
Guiness Lamb Stew

I’m a lover of this season for a couple of reasons. Snow. Slower days. Stew. Yes. Stew. The fact that you can stew meats and they taste better the SECOND day around is so magnificent in our household, that we tend to get giddy thinking about it. Of course, all of my stews come from a recipe that I have found in a book or online, and then I end up cooking them several times and making it mine. This one hasn’t been cooked enough by me yet to change it around, but no worries, it’s coming. This is Guinness Lamb Stew, and if you’ve been here since day one, you’ll remember the post of my lamb stew from about five years ago, with the HORRID PICTURES! 

This is a stew that probably needs to be made in a dutch oven, and not a crock pot the first time around. That’s just my suggestion. It all cooks on the stove top, and is done in about three hours, so it makes the perfect morning cooking options. 

There are a couple of things that I would like to point out about my frustration with cooking sometimes. The need for only 1 tablespoon of tomato paste. Let’s discuss this. I’m nearly NEVER ready to make another recipe that needs the rest of the tomato paste, and then I feel crabby. Edited to add, I found the tomato paste in a tube, so I’m all good now! Also? Guinness Stout is such a great flavor enhancer, but good God in heaven it tastes AWFUL! Let’s also note that I am not a beer drinker, and I think that they all smell like they were brewed in a urinal. Great stuff to be discussing in a recipe post, right? At least you’ll never say that I was too saccharine when it comes to posting. Just giving you the real deal. Honestly. Buying Guinness Stout lets me know that whatever I stew or boil in it is going to taste AMAZING, and I’m just confused as to why it tastes so horrible straight out of the can, or bottle. I also have to make this recipe three more times OR make some brats to use up the other three cans of the Stout that I have left. Enough background, I think. I mean, how much more can I say about this thick hearty stew that will leave you slightly feeling like you’re on the verge of committing one of the seven deadly sins? Wow, another bad analogy. My bad. 

Guinness Lamb Stew

Guiness Lamb Stew

Ingredients

8 teaspoons olive oil, divided 
2 cups chopped onion 
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided 
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste 
3 cups beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley
 

Directions

1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.

2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Let the record show – this is NOT my recipe! When I make it again, I will figure out some things to change to make it more mine. For instance, the turnips were a GREAT addition, but I feel like they may have been too tart for the family. I loved them, and so did Sir Twizzler. He gobbled it right up. 

Guinness Lamb Stew
Yield: 7 servings

Guinness Lamb Stew

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Ingredients

  • 8 teaspoons olive oil, divided 
  • 2 cups chopped onion 
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, divided 
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 cups Guinness Stout
  • 1 tablespoon tomato paste 
  • 3 cups broth
  • 1 bay leaf
  • 2 cups cubed peeled Yukon gold potato
  • 2 cups 1-inch-thick diagonally sliced carrot
  • 8 ounces baby turnips, peeled and quartered
  • 1 tablespoon whole-grain Dijon mustard
  • 1/3 cup chopped fresh parsley

Instructions

    1. Heat a large Dutch oven over medium-high heat.
    2. Add 2 teaspoons oil to pan; swirl to coat.
    3. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl.
    4. Place flour in a shallow dish.
    5. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess.
    6. Return pan to medium-high heat.
    7. Add 1 tablespoon oil to pan; swirl to coat.
    8. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
    9. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes).
    10. Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds.
    11. Add broth and bay leaf; bring to a boil.
    12. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
    13. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender.
    14. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard.
    15. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

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Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 607Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 151mgSodium: 893mgCarbohydrates: 27gFiber: 4gSugar: 6gProtein: 46g

We are not dietitians or nutritionists. Please consult your doctor to make sure that you are using the best diet for your health

Cuisine: Main Dishes

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Monday 22nd of June 2015

Hello I am so grateful I found your site, I really found you by error, while I was browsing on Yahoo for something else, Anyhow I am here now and would just like to say thank you for a marvelous post and a all round entertaining blog (I also love the theme/design), I don't have time to browse it all at the minute but I have saved it and also added in your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the superb work.

sassymonkey

Monday 9th of February 2015

We keep a tube of tomato paste around for those recipes that only need a little tomato paste. They are stupidly more expensive than a can of the stuff but I waste less so I think it comes out even. Ish.

(Guinness is delicious life-giving goodness. It's like drinking bread.)

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