14 Apr Guinness “Braised” Lamb Stew
Serves 6 to 7
2-3 lb. boneless “fat-trimmed” leg of lamb (cube cut; approx.1-inch)
2 cups Guinness Stout (2 bottles or 2 cans)
3 cups low-sodium beef broth
2 cups “diagonally-sliced” carrots (approx.1-inch thick)
2 cups “chopped” onion
2 cups “peeled & cubed” Yukon gold potatoes
½ cup “peeled & quartered” baby turnips
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 tablespoon “chopped” fresh thyme
1 tablespoon Horseradish mustard or creamy Dijon
8 teaspoons extra-virgin olive oil (divided)
1½ teaspoons “chopped or snipped” fresh rosemary
1 teaspoon salt (divided)
1 teaspoon fresh ground pepper (divided)
1 bay leaf
⅓ cup fresh “chopped” Italian parsley, for garnish
Pour the flour into a shallow dish for dredging and set it aside.
Coat the bottom of a Dutch oven with 2 teaspoons of oil. Over medium-high heat, sauté the onions, rosemary, and thyme (approx. 5 minutes or until the onions are translucent). Turn off the heat and spoon the mixture out to a large bowl and set it aside.
Mix ½ teaspoon of salt and ½ teaspoon of pepper in a cup; evenly sprinkle it on the lamb cubes. Dredge the lamb through the flour to get a light and even coat.
Add 2 teaspoons of oil to the Dutch oven and, over medium-high heat, sauté the lamb in batches to lightly brown all sides (approx. 5 to 6 minutes). Place the browned lamb in the bowl with the onions and herbs.
Pour the beer into the Dutch oven; turn up the heat and bring it to a boil. Use a wooden spoon to stir, scrap, and loosen all the brown bits in the pot. The goal is to reduce the beer down to about 1 cup (approx. 4 to 5 minutes). Reduce the heat to medium, add the lamb and herbs plus stir in the tomato paste and cook for 1 minute. Pour in the broth and bay leaf and turn the heat up until boiling. Reduce the heat, cover, and simmer for 1½ hours (stir periodically).
Stir in the turnips, potatoes, and carrots and continue to simmer (uncovered) for another 1½ hours or until the vegetables become tender. Finally, stir in the mustard and remaining salt and pepper.
Serve the stew in bowls with a little parsley on top for garnish.
- Not a fan of Guinness Stout? Any dark beer or stout of your choosing may be substituted.