Lamb and Turnip Stew with Stout Recipe

Name: Lamb and Turnip Stew with Stout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (vegetable, peanut, canola or olive, anything will work well); 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes; Kosher salt; 4 tablespoons all-purpose flour; 1 large or 2 small onions, cut into 1/2-inch dice; 3 ribs celery, cut into 1/2-inch dice; 3 turnips, peeled and cut into 1/2-inch dice; 1/2 cup tomato puree; 2 pints stout beer (recommended: Guinness); 1 small bunch marjoram, tied together with string; 2 bay leaves; 3 tablespoons chopped flat-leaf parsley

Servings: persons

Oil (vegetable, peanut, canola or olive, anything will work well)
2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
Kosher salt
4 tablespoons all-purpose flour
1 large or 2 small onions, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
3 turnips, peeled and cut into 1/2-inch dice
1/2 cup tomato puree
2 pints stout beer (recommended: Guinness)
1 small bunch marjoram, tied together with string
2 bay leaves
3 tablespoons chopped flat-leaf parsley

1
Coat a wide, large heavy-bottomed pot with oil and heat over high heat.
2
Toss 1/2 of the lamb cubes generously with salt and half of the flour.
3
Add immediately to the hot oil and brown well on all sides.
4
When the lamb is really brown on all sides, remove it from the pot and reserve.
5
If the oil begins to smoke, lower the heat and continue.
6
Repeat this process with the remaining lamb and flour.
7
Put all the browned lamb on a plate.
8
Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat.
9
Add the onions and celery and season with salt.
10
Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes.
11
Add the turnips, stir to combine and cook for 2 to 3 minutes.
12
Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves.
13
Stir to combine, taste for seasoning and adjust, if needed.
14
Bring the liquid to a boil, then reduce the heat it to a simmer.
15
Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally.
16
Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken.
17
Taste and adjust the seasoning, if needed (it probably will).
18
When it's done, the lamb will be tender and full-flavored but not falling apart or stringy.
19
Discard the bay leaves and transfer to a serving bowl.
20
Garnish with parsley and serve.
21
That's a great craic!

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Oil (vegetable, peanut, canola or olive, anything will work well), 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes, Kosher salt, 4 tablespoons all-purpose flour, and more.

Yes, Lamb and Turnip Stew with Stout 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.

That's it — enjoy your meal!

Lamb and Turnip Stew with Stout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions