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

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

Laurie18
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

NicoleCrosby
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

bucesallen
January 27, 2014
N/A

SingingGourmand's Review

Hdcat1
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

mary327
March 17, 2013
N/A

KurtJohnson's Review

mwheeler11
March 09, 2013
N/A

Allie79's Review

ahatfield
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

Jajooo
February 16, 2013
N/A

ahatfield's Review

ElizaThorn
January 16, 2013
N/A

mary327's Review

Zorian
December 14, 2012
N/A