Guinness Lamb Stew

  • Laurie18 Posted: 01/23/11
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    Loved this recipe but I strayed from the original by using boneless chuck roast in place of the boneless leg of lamb. I am sure the lamb would be great but my family kept coming back for more. Even better the next day.

  • NicoleCrosby Posted: 01/12/11
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    Fantastic! I like my stew on top of creamy mashed potatoes. So I swapped the potatoes in the stew for butternut squash. It was definitely a make-again!

  • Jessie123 Posted: 01/24/11
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    I had high expectations for this stew, all the ingredients sounded yummy. It was good but not spectacular. I followed the directions exactly but my lamb shredded at the end so the stew wasn't as pretty as the picture. I will not be making this again.

  • Jajooo Posted: 03/05/11
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    I loved this stew! I followed the recipe as written except that I doubled the potatoes because I don't like turnips. The only thing I would change for next time is to either lower my burner temperature or cut out the extra 1 1/2 hours of simmering, as I felt that my meat got overcooked. It's possible I cut the pieces too small too. But the flavors are awesome and the mustard at the end really adds something.

  • ElizaThorn Posted: 03/21/11
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    Fantastic!

  • ErinBuck10 Posted: 01/05/11
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    I made this with Lamb Leg Steaks from Trader Joe's, that way I only bought the amount of lamb I needed for the recipe, and it was considerably more lean than a whole leg (which saved quite a bit of prep time). I followed the recipe exactly (I did add more pepper). The stew was very good, although I feel the addition of the fresh herbs so early did not offer much flavor. Next time I would add dried, or use fresh, but add them towards the end. The lamb was very tender, but because the stew it is made with beef broth, I feel the lamb flavor is lost. The stew might taste the same if made with beef. Overall the stew was very good. If you like this recipe, you might also enjoy Beef and Guinness Stew from the March 2010 issue.

  • Maria69 Posted: 03/27/11
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    Excellent recipe. Great blend of flavors.

  • mwheeler11 Posted: 03/05/11
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    I was disappointed: Based on staff reviews, I expected this recipe to be stellar. It was just okay. I had a friend say, "I like how plain it is." Because the recipe was so time consuming, the ingredients were so costly, and the results were so mediocre, I doubt I will make this one again. It's not bad, it just isn't very good.

  • Laylamama Posted: 01/02/11
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    Delicious! I followed the recipe exactly then served over mashed potatoes. Similar to a traditional beef stew but more tender and flavorful. Buying the leg of lamb at Costco was even cheaper per pound then regular beef stew meat too!

  • jdowd0212 Posted: 01/09/11
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    This is a great winter Sunday dinner. I followed the advise of other posters and doubled the veggies. Yum.

  • TheAspiringChef Posted: 03/15/11
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    I made this last night and it was DELICIOUS. I can just imagine how good it will taste tonight once the flavors all settle :) I found lamb stew meat in my grocery store for less than a leg of lamb and it worked wonderfully. I wasn't a huge fan of the turnips so might try subbing that out next time, but my friend loved them. Will definitely be making this again!

  • Hdcat1 Posted: 01/16/11
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    Made this tonight to enjoy during the NFL playoffs, didn't change anything except used dry spices instead of fresh. It was wonderful, the lamb was so tender and the broth was wonderful. Will make it again

  • brocktavern Posted: 01/06/11
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    What an excellent dish! I used chuck roast instead of lamb (so my kids would eat it). My kids have actually requested that I make this again!

  • sgordon Posted: 01/04/11
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    Made this last night. Husband raved and I loved it too. Did not use turnips; subbed quartered baby bellas. Will for sure make this again...don't like beer and thought it smelled yucky after adding the stout, but it was fabulous by the time it was done. Does take a long time so a good recipe for the weekend. Served with slaw and cornbread & a nice Shiraz. Would be good for a casual winter dinner party -- good enough for guests for sure.

  • CookfromBoston Posted: 03/13/11
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    This was simple and so very very good. I didn't need the second 1.5 hours of simmering, only about 1 hour. But I did add another cup of broth. Because I could only find lamb stew meat, after cooking, I ran the broth through a fat separator. And with every meat stew, I added a cup of frozen peas along with the mustard. I was worried about the turnips but they added a nice earthiness to the dish. The mustard was a great touch. I served with wheat bread rolls and a petit syrah.

  • juliejack Posted: 02/23/11
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    I adapted this for pressure cooker. In the first meat simmer step, instead of 1 hr 15 min, use 10 min high pressure with quick release. Add veggies and use 5 min high pressure followed by natural release. Cuts a good 2 hrs off, and it is delicious.

  • Zorian Posted: 02/07/11
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    Wonderful flavors, my wife was worried that it was going to taste like Guinness (I wouldn't have minded that) but the flavors blended wonderfully. It does thicken up considerably when you put the leftovers in the fridge. But this is defiantly a do again.

  • Annanas28 Posted: 11/20/11
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    Loved this dish - I used beef stew meat instead because the lamb at the store wasn't looking so great. It turned out absolutely amazing, my boyfriend said it was one of the best things I have ever made for him. The only slight bump was that the number of vegetables was more than I expected so I added the extra cup of beef broth and it was perfect.

  • bucesallen Posted: 12/29/11
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    I increased the recipe by 1/2 and fed a crew of ten. Great raves. Nice and thick. Full flavor. Some added hot sauce to their servings.

  • Allie79 Posted: 02/27/13
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    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.

  • SingingGourmand Posted: 05/27/13
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    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. :-)

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