Guinness and Sheep Casserole Recipe

Name: Guinness and Sheep Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thickly-sliced bacon or 8 ounces thick slab bacon, cut into 1/2 inch dice; 2 lbs mutton chops, cut into 1 inch pieces and bones reserved (may substitute lamb chops); 2 tablespoons Emeril's Original Essence; salt, to taste; 1 tablespoon flour; 2 cups diced yellow onions; 1 cup diced carrot; 1 cup diced leek; 3 tablespoons minced garlic; ¼ cup chopped parsley; 2 tablespoons chopped fresh thyme; 2 bay leaves; 2 cups Guinness stout; 1 cup low sodium beef broth; 1 lb very small potato, about 1 inch in diameter,or quartered larger potatoes

Servings: persons

8 ounces thickly-sliced bacon or 8 ounces thick slab bacon, cut into 1/2 inch dice
2 lbs mutton chops, cut into 1 inch pieces and bones reserved (may substitute lamb chops)
2 tablespoons Emeril's Original Essence
salt, to taste
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrot
1 cup diced leek
3 tablespoons minced garlic
¼ cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness stout
1 cup low sodium beef broth
1 lb very small potato, about 1 inch in diameter,or quartered larger potatoes

1
In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown.
2
Remove the bacon and drain on paper towels.
3
Remove all but 3 tablespoons of the bacon fat from the pan.
4
Season the lamb with the essence and salt, and sprinkle with the flour.
5
Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes.
6
Remove the meat and bones from the pan.
7
Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes.
8
Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds.
9
Add the Guinness, beef stock and potatoes, and return the meat and bones to the pot.
10
Stir well and bring to a boil.
11
Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.
12
Remove from the heat, adjust seasoning, to taste, and discard the lamb bones.
13
Serve hot.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces thickly-sliced bacon or 8 ounces thick slab bacon, cut into 1/2 inch dice, 2 lbs mutton chops, cut into 1 inch pieces and bones reserved (may substitute lamb chops), 2 tablespoons Emeril's Original Essence, salt, to taste, and more.

Yes, Guinness and Sheep Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Guinness and Sheep Casserole

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