- 2 pounds boneless leg lamb with a little fat, cubed
- 1/4 cup flour
- 2 table spoon olive oil
- 1 teaspoon salt
- 1 teaspoon course ground pepper 1 1/2 pounds baby red potatoes
- 3 large carrots, peeled and cut 1 inch cub
- 16 oz canned diced tomato with juice
- 32 oz water
- 2 medium yellow onions, cut into large dice
- 3 - 4 cloves garlic, minced
- 3 bunch fresh rosemary
- 3 bunch fresh thyme
- 1 bunch fresh parsley chopped (garnish)
- 2 oz beef base
- 16 ounces Guinness stout Serves 4 to 5
Irish Peasants had the right idea! This traditional recipe for Lamb and Guinness Stew from the Lion & Rose Pub is so good! You have to give it a try. It’s made with Guinness beer, which adds just the right flavor and makes it a hearty meal.
Season the meat with salt, pepper toss in flour and brown the meat in a little oil.
Add the onions, garlic, carrots, diced tomato, beef base, fresh rosemary and thyme to the pan and sauté.
Add the 1/3 Guinness and deglaze, scraping up any caramelized meat juices.
Add the potatoes, rest of Guinness and water (enough to cover the meat and veg), cook in oven at 350 for 2 1/2 hours.(May be done on stove top as well. Bring to boil then reduce heat to a low to medium simmer about 2 – 3 hours), until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, Stir in or Garnish with parsley
Optional – If you want to thicken broth use cornstarch and water flurry.
Serves 4 to 5