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Guinness-Braised Lamb Neck Stew with Potatoes and Cabbage
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 bottle (12 ounces) Guinness stout
  • 3 cups beef broth
  • 4 medium potatoes, cut into chunks
  • 1/2 head green cabbage, chopped
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large Dutch oven over medium-high heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
  • Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Pour in the Guinness and scrape up any browned bits from the bottom. Return the lamb to the pot along with the beef broth, thyme, salt, and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 30 minutes.
  • Add the potatoes and continue cooking for 30 minutes. Stir in the cabbage and cook for another 15 minutes until the cabbage is tender and the lamb pulls easily from the bone.

Notes

Let the stew rest for 10 minutes before serving so the broth thickens slightly from the potato starch. If the cabbage is added too early it can turn mushy, so wait until the final step. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Cutting Board, Knife