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Mediterranean Guinness Lamb Stew with Olives and Feta
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Dutch oven
  • chef's knife
  • cutting board

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 1 (14 oz) can diced tomatoes
  • 12 oz Guinness stout
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides for about 6 minutes.
  • Add the onion, garlic, and carrots to the pot. Cook for 4 minutes until the onion softens.
  • Pour in the diced tomatoes, Guinness stout, beef broth, oregano, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes until the lamb is tender.
  • Stir in the Kalamata olives and cook uncovered for 5 more minutes.
  • Ladle the stew into bowls and top each serving with crumbled feta and fresh parsley.

Notes

Make the stew a day ahead so the flavors from the Guinness and oregano have time to deepen. If the broth tastes too bitter from the stout, add a small pinch of sugar during the last 10 minutes of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Dutch oven, chef's knife, cutting board