Photo: John Autry; Styling: Cindy Barr
Total Time
3 Hours 20 Mins
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

MartiDarling's Review

November 25, 2014
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!

MaryD1054's Review

November 19, 2014
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!

torycat's Review

January 27, 2014

SingingGourmand's Review

May 27, 2013
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. :-)

ktleyed's Review

March 17, 2013

KurtJohnson's Review

March 09, 2013

Allie79's Review

February 27, 2013
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.

Txchill1's Review

February 16, 2013

ahatfield's Review

January 16, 2013

mary327's Review

December 14, 2012