Lamb and Guinness Stew Recipe For Saint Patrick's Day

Guinness beer

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains a similar flavor profile without alcohol.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner and less expensive while still providing good flavor.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large pot until warm.

Add 2 large chopped onions to the pot and season with a little salt.

Cook onions until they start to get some color, not caramelized.

Remove onions from the pot and set aside.

Season 4 lbs of cut-up boneless lamb shoulder with salt and black pepper, then coat with flour.

Brown the lamb in the pot, starting with the fattier pieces fat side down.

Once the lamb is browned, add minced garlic and the cooked onions back into the pot.

Pour in Guinness beer to deglaze the pan, scraping up any browned bits.

Add a sprig of rosemary and return the rest of the lamb to the pot.

Add a little beef stock to raise the liquid level, then cover and reduce heat to low.

Cook for about 1.5 hours until the lamb is tender.

The next day, scrape off the fat from the top of the stew.

Heat the stew and mash a couple of carrots and potatoes in a bowl to thicken the stew.

Stir the mashed veggies back into the stew and let it cook for 5 more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens