Lamb Stout Stew Recipe

Name: Lamb Stout Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Lamb Stew Meat; 2 Tablespoons Canola Oil; 3 Tablespoons Butter, Divided; 1 whole Onion, Chopped; 5 cloves Garlic, Minced; 2 whole Carrots, Chopped; 1 whole Leek, White And Light Green Parts Chopped; 3 stalks Celery, Chopped; 1 pound Cremini Mushrooms, Sliced; 2 Tablespoons Flour; 1 Tablespoon Dijon Mustard; 2 cups Stout, Like Guinness; 3 cups Beef Broth; 10 whole Pearl Onions; 1 pound Baby White Potatoes, Halved; 1 Tablespoon Rosemary; Salt And Pepper, to taste

Servings: persons

2 pounds Lamb Stew Meat
2 Tablespoons Canola Oil
3 Tablespoons Butter, Divided
1 whole Onion, Chopped
5 cloves Garlic, Minced
2 whole Carrots, Chopped
1 whole Leek, White And Light Green Parts Chopped
3 stalks Celery, Chopped
1 pound Cremini Mushrooms, Sliced
2 Tablespoons Flour
1 Tablespoon Dijon Mustard
2 cups Stout, Like Guinness
3 cups Beef Broth
10 whole Pearl Onions
1 pound Baby White Potatoes, Halved
1 Tablespoon Rosemary
Salt And Pepper, to taste

1
1. Heat a large stock pot (or Dutch oven, if you're lucky enough to have one) over high heat. Add the canola oil and 1 tablespoon of butter. When hot, sear the lamb in batches until you get a nice, crusty brown on all sides (about 3 to 4 minutes total per batch). Make sure you don't crowd the pieces in the pot or they won't sear properly. After one batch is done, move the meat to a bowl while you cook the rest. It took me 4 batches. If the pot gets too dry between batches, add another tablespoon of butter, or more oil. Whatever floats your boat. Note: If you use a non-stick pot to brown the meat, then you won't have yummy bits to deglaze afterwards, so I recommend a non nonstick pot (a stick pot?).
2
2. Once the lamb is done browning, add enough stock to deglaze the pot, about 1/2 cup. Use a wooden spoon to break up all the cooked-on lamb remnants. Once all the delicious remnants are free from the bottom of the pot and mixed with the broth, pour the liquid into the bowl with the lamb. Just let them stew together and forget all about them for awhile.
3
3. Put the pot back on the stove, turn the heat down to medium, and add the remaining tablespoon of butter (you could use canola oil or olive oil, but I just think butter works best for this homey recipe). Add the onions and garlic and cook for about a minute. Add the leeks, celery, and mushrooms and let 'em sweat out their deliciousness for about 3 to 5 minutes or until you have some room in the pot again. If anything sticks to the pot during this period, you can use some chicken broth to deglaze it a bit.
4
4. Clear a small spot on the bottom of the pot and add the flour and mustard. Mix the two together until they form a paste and let cook for a minute or two (to cook off that raw flour flavor), then stir the mixture into the vegetables. Add the lamb and all the wonderful drippings that have accumulated back into the pot. Add the stout and enough broth to cover the meat (or more if you're into broth). Bring stew to a boil and then partially cover and simmer for 1 1/2 hours. You want to keep a steady and gentle simmer, not too violent, not too docile. Skim the fat that accumulates on the surface periodically.
5
5. Add the cipollini onions and potatoes. Partially cover and simmer for another 20 to 30 minutes, or until the additions are tender.
6
6. Stir in the rosemary, salt, pepper, and any other seasoning you desire, and let it work itself around the stew for a few minutes.
7
7. Serve either in a bowl by itself, or spoon over some egg noodles or brown rice.

1114

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 2 pounds Lamb Stew Meat, 2 Tablespoons Canola Oil, 3 Tablespoons Butter, Divided, 1 whole Onion, Chopped, and more.

Yes, Lamb Stout 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.

That's it — enjoy your meal!

Lamb Stout Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions