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Smoky Chipotle Guinness Lamb Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 12 ounces Guinness stout
  • 2 cups beef broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until it softens, about 5 minutes. Stir in the garlic, chipotle peppers, and cumin. Cook for 1 minute until fragrant.
  • Return the lamb to the pot. Pour in the Guinness and beef broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
  • Add the black beans and corn. Season with salt and black pepper. Simmer uncovered for 15 more minutes until the stew thickens slightly.
  • Ladle the stew into bowls. Top with chopped cilantro and serve with lime wedges on the side.

Notes

Add the corn in the final 15 minutes so it keeps some texture instead of turning mushy. If the stew tastes too smoky, a squeeze of lime at the table cuts the heat without changing the base flavors. Leftovers store well in the fridge for three days and reheat evenly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife