Lamb and Guinness stew with root vegetables

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.

Prepare lamb neck by trimming excess fat and cutting into large chunks.

Peel and chop red onions, turnips, and carrots into chunky pieces.

Heat beef stock in a separate pot until warm.

Heat butter in a cast iron pot over fire until melted and starting to caramelize.

Season lamb with salt and coat with oil before adding to the pot.

Sear lamb in the pot until caramelized on the outside.

Add garlic, tomato paste, mustard, and fennel seeds to the pot and stir.

Pour in warm beef stock and Guinness stout, mixing well.

Hang the pot over the fire to simmer for 35-40 minutes until meat is tender.

Add chopped vegetables (onions, carrots, turnips) to the pot and cook for an additional 35-40 minutes until vegetables are tender.

Finish the stew with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens