Rating: 4.5 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 16

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.

Ivy Manning
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
3 hrs 20 mins
Yield:
7 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; fat 22.9g; saturated fat 8.3g; mono fat 11g; poly fat 2g; protein 26.3g; carbohydrates 24.2g; fiber 3.4g; cholesterol 83mg; iron 3.3mg; sodium 702mg; calcium 50mg.
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