Lamb and Stout Casserole Recipe

Name: Lamb and Stout Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bacon, cut into 1/2-inch dice; 2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved; 2 tablespoons Essence, recipe follows; 1/2 teaspoon salt; 1 tablespoon flour; 2 cups diced yellow onions; 1 cup diced carrots; 1 cup diced leeks; 3 tablespoons minced garlic; 1/4 cup chopped parsley; 2 tablespoons chopped fresh thyme; 2 bay leaves; 2 cups Guinness or Murphy's Stout; 1 cup beef stock; 1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 tablespoons minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness or Murphy's Stout
1 cup beef stock
1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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 oil 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 stout, 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.
14
Combine all ingredients thoroughly and store in an airtight jar or container.

1236

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 23 ingredients. The key ingredients include: 8 ounces bacon, cut into 1/2-inch dice, 2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved, 2 tablespoons Essence, recipe follows, 1/2 teaspoon salt, and more.

Yes, Lamb and Stout Casserole falls under the Meat & Poultry 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.

Lamb and Stout Casserole

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