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.
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
How to Make It
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.
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.
My friends love my cooking but I am getting told this is the best thing i EVER made! So good! I added Parsnips and Rutabaga to the mix.
When I served dessert, I offered Guinness Stout and Champagne to go with it You just blend them together - Champagne first then ad the beer. We had bread pudding and or a pumpkin cake. Wow, fun and good times!
delish! Made as directed, except I only cooked another 1/2 hour or so after I added the vegs. Also, I added a handful of quartered portobello mushrooms with the vegs at the end. Used another kind of stout that hubby had in the fridge (which I found to be a bit bitter) but with addition of another Tablespoon or so of tomato paste, a pinch of sugar and a tsp or so of worchestire sauce, it turned out just fine. I also threw in some frozen baby peas and pearl onions at the end. Would make this again in a heartbeat!
This one is terrific! I used lamb stew meat and happened to have homemade lamb stock on hand, but otherwise made it as specified. My guest couldn't keep from "checking the quality" [read: stealing bites} in the kitchen as I set the table for dinner. :-)
Perfect at the end of a snowy day. Had some lamb stew meat from our subscription and was looking for a use for it. It was SO tender. Used a German schwarzbier instead of Guinness because that's what my husband picked up. Our two small children ate every bite too.