Guinness Lamb Stew
Cook time
Total time
- 1 lb lamb stew meat
- 3 tbsp canola oil, divided into three
- ½ cup yellow onion, diced large (approximately ½ onion)
- 2 garlic cloves, roughly chopped
- 10 oz yukon gold potato, cut into chunks (approximately 3 small potatoes)
- 6 oz carrot, cut into chunks (approximately 2 carrots)
- ½ cup frozen peas
- ¼ cup all purpose flour
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 tsp dried parsley
- 1 tsp dried summer savory
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp tomato paste
- 4 oz tomato sauce
- 1 tsp balsamic vinegar
- ¾ cup Guinness
- 1½ cups beef stock
- 1 cup water plus 2 tbsp
- Trim the lamb to remove any silver or hard fat, cut into large cubes.
- Sprinkle the lamb with half the salt and half the pepper, toss to distribute.
- Sprinkle most of the flour over the lamb add toss to coat.
- In a large dutch oven, heat the ⅓ of the canola oil over Medium/Medium-High heat.
- When the oil shimmers, add half the lamb and brown on both sides, approximately 5 - 8 minutes.
- Remove the lamb to a clean bowl and cover with foil.
- Add the next ⅓ of oil and repeat the process with the remaining lamb.
- When the lamb is browned, reduce the heat to Medium.
- Add the last ⅓ of oil and add the onions when the oil shimmers.
- Cook the onions for a minute or two before adding the garlic.
- Cook the garlic for a minute then add 2 tablespoons of water to deglaze the fond on the bottom.
- Add the tomato paste and cook for a minute until fragrant.
- Add the tomato sauce, parsley, summer savory, and rosemary.
- Cook until bubbly, approximately 2 minutes.
- Add the Guinness and beef stock, stirring to combine.
- Add the bay leaf and bring to a moderate simmer.
- Add the lamb back into the dutch oven, stirring to distribute.
- Cover and reduce the heat to a low simmer, cooking for 90 minutes.
- Place the dried porcini mushrooms into small bowl.
- Add ¾ cup of hot (near boiling) water and allow the mushrooms to soften.
- Just before the 90 minute mark, strain the mushrooms using a sieve and coffee filter, reserving the liquid.
- After 90 minutes, add the mushrooms, potatoes and carrots stirring to combine.
- Add mushroom liquid (or water) as needed if the stew is too thick.
- Cover and simmer for 30 minutes more until the carrots and potatoes are fork tender.
- Add the peas, stirring gently to combine.
- Cook for a few minutes to heat the peas through.
- Remove the bay leaf and taste, adding salt and pepper as needed.
- Serve with a splash of red wine vinegar and fresh baked bread with butter.
Calories: 807 Fat: 34g Saturated fat: 6g Unsaturated fat: 25g Trans fat: 0g Carbohydrates: 63g Sugar: 13g Sodium: 1502mg Fiber: 9g Protein: 57g Cholesterol: 147mg
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/04/27/guinness-lamb-stew/
3.5.3226