Lamb and Guinness Stew! Simple and Scrumptious Recipe|Guyanese Cooking :)

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.

Cut and trim most of the fat off the lamb leg, leaving a little bit.

Season the lamb with salt, ground black pepper, and ground cumin.

Mix the spices with the lamb using hands to coat well.

Heat an enameled cast iron pot on medium to high heat and add cooking oil.

Infuse the oil with 2 rosemary sprigs for 2-3 minutes, then remove the rosemary.

Sear the lamb in single layers, browning all sides and locking in juices, in batches if necessary.

Melt half a stick of butter in the pot after removing the lamb.

Add roughly chopped red onions and stir, adding more onion if desired.

Once the onions soften, add smashed garlic and chopped celery, sautéing for 1-2 minutes.

Pour in Guinness beer and add the seared lamb back into the pot.

Add tomato paste and stir quickly.

Add 2 hot peppers without breaking them for flavor.

Pour in water and add more salt to taste.

Cover the pot and cook for 2.5 to 3 hours to reduce alcohol content.

After 1.5 hours, check the stew and let it cook for another 30 minutes.

Add peeled creamer potatoes and bite-sized carrot pieces to the stew and cook for another 30 minutes.

After cooking for about 3 hours, let the stew rest for 3-5 minutes before serving.

Serve the stew as is or with rice or roti bread, garnished with rosemary if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens