Guinness Lamb Stew

1 hour 30 minutesServes 6-81 reviews
Guinness Lamb Stew

Ingredients

  • 8 tsp. extra virgin olive oil, divided
  • 2 c. onion, chopped
  • 1 tbsp. fresh thyme, chopped
  • 1 ½ tsp. fresh rosemary, chopped
  • 3 tbsp. The Fresh Market Unbleached All Purpose Flour
  • 2 ½ lb. boneless leg of lamb, trimmed and cut into 1” cubes
  • 1 tsp. kosher salt, divided
  • ¾ tsp. black pepper, freshly ground, divided
  • 2 c. Guinness
  • 1 tbsp. tomato paste
  • 3 c. beef stock
  • 1 bay leaf
  • 2 c. Yukon Gold potatoes, cubed and peeled
  • 2 c. carrots, sliced 1” thick diagonally
  • 8 oz. baby turnips, peeled and quartered
  • 1 tbsp. Dijon mustard
  • ⅓ c. fresh parsley, chopped

Directions

Heat a Dutch oven over medium-high heat. Add 2 tsp. oil to pan and swirl to coat. Add onion, thyme, and rosemary; sauté 5 minutes, stirring occasionally. Transfer mixture in large bowl and set aside. Place flour in a shallow dish. Sprinkle lamb evenly with ½ tsp. salt and ½ tsp. pepper. Dredge lamb in flour, and shake off excess. Return Dutch oven to medium-high heat, add 1 tbsp. oil, and swirl to coat. Add half of lamb to pan; sauté 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb and remaining 1 tbsp. oil.

Add Guinness to pan; bring to boil, using a wooden spoon to loosen browned bits from the bottom. Cook until reduced to 1 c., about 5 minutes. Return onion mixture and lamb to pan. Stir in tomato paste and cook 30 seconds. Add broth and bay leaf; bring to boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 ½ hours or until meat and vegetables are tender. Stir in remaining ½ tsp. salt, remaining ¼ tsp. pepper, and mustard. Ladle stew into serving bowls and sprinkle evenly with parsley.