Guiness Lamb Stew Recipe
Recipe information
Make Guiness Lamb Stew in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Stew
To Serve (optional)
Stew
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
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