Guinness Lamb Stew with Vegetables Recipe

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Iiris Leppanen Modified: March 24, 2022
Guinness Lamb Stew with Vegetables Recipe

How To Make Guinness Lamb Stew with Vegetables

This Guinness lamb stew is made more tender and heartier by simmering in a malty beer and beef broth mix, for a delightfully belly-filling meal!

Preparation: 15 minutes
Cooking: 2 hours
Total: 2 hours 15 minutes

Serves:

Ingredients

  • 3lbslamb shoulder,well-trimmed, cut into 1½-inch pieces
  • 2tspsalt
  • 1tspfreshly ground black pepper
  • tbspvegetable oil,or olive oil
  • 2medium yellow onions,cut into 1½-inch
  • 6garlic cloves,peeled, smashed
  • 3tbsptomato paste
  • ¼cupall-purpose flour
  • 1cupGuinness
  • 3cupsbeef broth
  • 2cupswater,plus 2 tbsp more
  • 1bay leaf
  • 1small rosemary sprig,fresh
  • 2tspsugar
  • 4large carrots,peeled, cut into 1-inch chunks on diagonal
  • 1lbwhite boiling potatoes,cut in half
  • 1cupfrozen green peas

Instructions

  1. Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering.

  2. Brown the lamb in three batches, adding 1 more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5 to 8 minutes per batch.

  3. Transfer the browned meat to large bowl and set aside.

  4. Add the onions, garlic and 2 tablespoons of water to the pot. Cook for about 5 minutes, until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan. Stir in the tomato paste and cook a few minutes more.

  5. Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon for 1 to 2 minutes, until the flour is dissolved.

  6. Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.

  7. Cover the pot with a lid, turn the heat down to low and simmer for 1 hour and 20 minutes.

  8. Add the carrots and potatoes to the stew, then cover and continue simmering for 30 to 40 minutes, until the vegetables are cooked and the meat is very tender.

  9. Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. Add the frozen peas and cook until the peas are warmed through.

  10. Serve warm, and enjoy!

Recipe Notes

If not serving right away, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Nutrition

  • Calories: 853.20kcal
  • Fat: 57.40g
  • Saturated Fat: 21.73g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 25.91g
  • Polyunsaturated Fat: 5.47g
  • Carbohydrates: 35.90g
  • Fiber: 5.61g
  • Sugar: 8.86g
  • Protein: 44.98g
  • Cholesterol: 163.29mg
  • Sodium: 1260.27mg
  • Calcium: 103.33mg
  • Potassium: 1447.40mg
  • Iron: 5.56mg
  • Vitamin A: 417.39µg
  • Vitamin C: 32.98mg
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