Guinness Lamb Stew Recipe

Name: Guinness Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 fat-free, lower-sodium 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

Servings: persons

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 fat-free, lower-sodium 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

1
1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; saute 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; saute 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
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.

1180

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 17 ingredients. The key ingredients include: 8 teaspoons olive oil, divided $, 2 cups chopped onion $, 1 tablespoon chopped fresh thyme, 1 1/2 teaspoons chopped fresh rosemary, and more.

Yes, Guinness Lamb Stew 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 Lamb Stew

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