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. I’m nearly NEVER ready to make another recipe that needs the rest of the tomato paste, and then I feel crabby. 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.
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.