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Guinness Lamb Stew

Photo: John Autry; Styling: Cindy Barr
Total time 3 hrs, 20 mins
Yield 7 servings
Guinness Stout's slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich flavor.  If you can't find Guinness, or if you don't like it, substitute another dark beer.

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

Nutrition Information

  • calories 430
  • fat 22.9 g
  • satfat 8.3 g
  • monofat 11 g
  • polyfat 2 g
  • protein 26.3 g
  • carbohydrate 24.2 g
  • fiber 3.4 g
  • cholesterol 83 mg
  • iron 3.3 mg
  • sodium 702 mg
  • calcium 50 mg

How to Make It

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