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Traditional Guinness Lamb Stew with Onions and Rosemary
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 large onions, sliced
  • 3 carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 2 sprigs fresh rosemary
  • 1 bottle (500 ml) Guinness stout
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 tablespoons oil
  • Salt and pepper to taste

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.
  • Add the sliced onions to the same pot and cook until they soften and turn light brown. Stir in the minced garlic and cook for one more minute.
  • Sprinkle the flour over the onions and stir for about 30 seconds to coat everything. Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits.
  • Return the lamb to the pot. Add the beef broth, carrots, potatoes, and rosemary sprigs. Season with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, stirring now and then, until the lamb is tender and the vegetables are soft.
  • Remove the rosemary sprigs before serving.

Notes

Let the stew sit for 10 minutes after cooking so the broth thickens a little more on its own. If the rosemary flavor feels too strong, pull the sprigs out halfway through the simmer time. Leftovers taste even better the next day after the ingredients have rested together in the fridge.
Course: Main Course
Cuisine: Irish
Equipment: Large Pot, Wooden Spoon, Knife