Guinness “Braised” Lamb Stew

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.


 Diva Tip

  • Not a fan of Guinness Stout? Any dark beer or stout of your choosing may be substituted.

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