Description
A hearty and flavorful Guinness lamb stew, perfect for a cozy dinner.
Ingredients
Scale
- 2 lbs lamb roast
- 1 large yellow onion
- 3 medium carrots
- 4 garlic cloves
- 2 tbsp all purpose flour
- 1 cup Guinness stout
- 2 lbs Yukon gold potatoes
- 3 cups beef stock
- 8 oz can tomato sauce
- 1 1/2 tsp white granulated sugar
- 1 tbsp fresh thyme
- 2 tbsp fresh minced parsley
- salt
- fresh cracked black pepper
- 2 bay leaves
Instructions
- Combine beef stock, tomato sauce, thyme, parsley, salt, pepper, and sugar in a bowl, whisk it together and set aside.
- Cut lamb roast into about 1-inch pieces. Dice carrots, cut potatoes, mince garlic, and slice onion.
- Sear chopped lamb pieces in batches until nicely browned. Set seared meat aside in a separate bowl.
- Add onion and carrots to the pot and let sear for a few minutes as well. Stir in minced garlic and cook just until garlic is fragrant.
- Add lamb back into the pot. Sprinkle flour over meat and vegetables and mix until all the pieces are evenly coated.
- Pour beer in slowly as you scrape the bottom of the pan with a wooden spatula.
- Add potatoes to the pot, pour in the beef stock mixture, and stir it all to combine. Add bay leaves and lower the heat to low.
- Cover with a lid but leave a crack for the steam to escape. Cook for 2 – 2 1/2 hours, stirring once in a while.
- Discard bay leaves and serve.
Notes
- This stew can be made a day ahead and tastes even better the next day.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg