This hearty stew combines Guinness with lamb for a rich and tasty Irish Stew.
I usually see recipes for Guinness Stew with beef, but Guinness Lamb Stew is more traditionally Irish and it tastes great too. The stew is better with a long slow simmering, so I like to add the potatoes and carrots for only the last 45 minutes, so they don’t get over cooked.
The stew makes a great dinner for St. Patrick’s Day, and it goes perfectly with the Guinness Bread recipe I posted last week.
- 2 T. olive oil
- 1½ lbs. boneless leg of lamb, cubed
- 2 T. flour
- 1 onion, chopped
- 1 t. salt
- ½ t. pepper
- 1 t. thyme
- 1 t. rosemary
- 1 cups Guinness Stout
- 1 1/1 tablespoon tomato paste
- 2 cups beef broth
- 1 bay leaf
- 1 t. Dijon mustard
- 1 potato, peeled and cubed
- 2 carrots, sliced
- parsley to garnish
- Heat oil in sauce pan over medium heat.
- Add lamb and cook until brown on all sides.
- Sprinkle lamb with flour and mix well.
- Add onion, salt, pepper, thyme, rosemary and cook for another 5 minutes.
- Stir in the Guinness, tomato paste, beef broth, bay leaf and Dijon mustard and bring to a boil.
- Reduce heat, cover and let simmer for 1½ hours.
- Stir in the potato and carrot, cover and cook for 45 minutes.
- Spoon into bowls and sprinkle with parsley.