Lamb Stew with Vegetables
Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort.
Ingredients
- 3 pounds lamb shoulder, well-trimmed and cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil
- 2 medium yellow onions, cut into 1½-inch
- 6 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup Guinness
- 3 cups beef broth
- 2 cups water, plus 2 tablespoons more for cooking onions and garlic
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- 1 cup frozen green peas
Instructions
- Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.
- Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
- Stir in the tomato paste and cook a few minutes more.
- Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is completely mixed in, 1 to 2 minutes.
- Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.
- Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)
- Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.
- Make Ahead: This stew can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Wait to add the peas until right before serving so they maintain their freshness and vibrant green color. Reheat the stew gently on the stovetop. The stew may thicken in the fridge, so add a bit of water or broth if necessary when reheating.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. However, leave out the potatoes, if possible, as they do not freeze well. When ready to serve, you can cook some potatoes separately and then either mix them into the stew or serve them alongside it.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 789
- Fat: 52g
- Saturated fat: 20g
- Carbohydrates: 36g
- Sugar: 9g
- Fiber: 6g
- Protein: 42g
- Sodium: 1242mg
- Cholesterol: 150mg