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Restaurants›Union Kitchen and Tap Gaslamp›Guiness Lamb Stew Recipe

Guiness Lamb Stew Recipe

Name: Union Kitchen and Tap Gaslamps GUINESS LAMB STEW Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4 servings
Ingredients: 2 lbs boneless lamb shoulder, cut into 1-1.5 inch cubes; 1 cups all-purpose flour; 1.5 tsp salt; 1 tsp black pepper, freshly ground; 3 tbs vegetable oil (or neutral oil); 2 tbs unsalted butter; 1 large yellow onion, large, cut into 1/2-inch slices; 3 medium carrots, peeled and cut into 1-inch chunks; 2 stalks celery stalks, sliced 1/2-inch; 4 cloves garlic cloves, minced; 2 tbs Tomato paste; 3 sprigs fresh thyme sprigs; 2 leaves bay leaves; 1 tsp brown sugar (optional, to balance bitterness); 12 oz Guinness stout; 2 cups beef or lamb stock (low-sodium); 1 tbs Worcestershire sauce; 1 lbs potatoes (Yukon Gold or russet), cut into 1-1.5-inch chunks; 2 tbs fresh parsley, chopped (for garnish); 1 tsp cornstarch (optional, for thickening); 2 tbs cold water (for slurry if needed); 4 servings crusty bread or mashed potatoes

Inspired by Union Kitchen and Tap Gaslamp

Time2h 40m

Serves4

Make Guiness Lamb Stew Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stew

2 lbs boneless lamb shoulder, cut into 1-1.5 inch cubes

1 cups 00 bread flour

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

3 tbs vegetable oil (or neutral oil)

2 tbs Unsalted butter

1 large yellow onion, large, cut into 1/2-inch slices

3 medium carrots, peeled and cut into 1-inch chunks

2 stalks celery stalks, sliced 1/2-inch

4 cloves Garlic cloves, minced

2 tbs Tomato paste

3 sprigs fresh thyme sprigs

2 leaves bay leaves

1 tsp brown sugar (optional, to balance bitterness)

12 oz Guinness stout

2 cups beef or lamb stock (low-sodium)

1 tbs Original Worcestershire Sauce

1 lbs potatoes (Yukon Gold or russet), cut into 1-1.5-inch chunks

2 tbs Fresh parsley, chopped (for garnish)

1 tsp cornstarch (optional, for thickening)

2 tbs cold water (for slurry if needed)

To Serve (optional)

4 servings crusty bread or mashed potatoes

Method

Stew

Prep the meat and dredge

Pat lamb cubes dry with paper towels. In a shallow bowl or plate, combine flour, 1 tsp salt, and 1 tsp black pepper. Dredge lamb pieces in the seasoned flour, shaking off excess. Reserve remaining flour for thickening if desired.

Brown the lamb

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), add lamb cubes and brown on all sides, about 3-4 minutes per batch. Transfer browned lamb to a plate and repeat until all meat is browned. Add more oil between batches if needed.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot. Add the sliced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to color, about 6-8 minutes. Add minced garlic and cook 30-45 seconds until fragrant. Stir in the tomato paste and cook 1-2 minutes to caramelize and remove raw taste.

Deglaze with Guinness

Pour in the Guinness and use a wooden spoon to scrape up browned bits from the bottom of the pot (deglazing). Let the Guinness simmer and reduce slightly for 2-3 minutes to mellow alcohol.

Build the stew

Return the browned lamb and any accumulated juices to the pot. Add the beef or lamb stock, Worcestershire sauce, thyme sprigs, bay leaves, and brown sugar if using. Stir to combine. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook gently for 1 hour.

Add potatoes and continue cooking

After 1 hour, add the potato chunks to the stew. Continue simmering, uncovered or partially covered, for another 30-40 minutes until lamb is very tender and potatoes are cooked through. Stir occasionally and skim excess fat from the surface if desired.

Adjust seasoning and thicken

Remove thyme sprigs and bay leaves. Taste the stew and add more salt and pepper as needed. If you prefer a thicker gravy, mix the cornstarch and cold water to make a slurry, then stir it into the simmering stew and cook 2-4 minutes until thickened. Alternatively, mash a few potato pieces against the pot to naturally thicken the broth.

Finish

Stir in chopped parsley and let stew rest off the heat for 5 minutes. Spoon into bowls and serve hot with crusty bread or mashed potatoes.