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. Â 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 Tablespoon olive oil
- 1 1/2 lbs. boneless leg of lamb cubed
- 2 Tablespoon flour
- 1 onion chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cups Guinness Stout
- 1 1/1 tablespoon tomato paste
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon 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 1 1/2 hours.
Stir in the potato and carrot, cover and cook for 45 minutes.
Spoon into bowls and sprinkle with parsley.
Nutrition facts are estimates.