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Dairy-Free
Guinness Irish Lamb Stew
Recipe

15 INGREDIENTS • 12 STEPS • 2HRS 40MINS

Guinness Irish Lamb Stew

This is an extremely tasty and satisfying stew and doesn’t involve too much prep. Once you have everything in the pot it needs a couple of hours minimum for the lamb to slow cook so it’s falling apart, melt in the mouth tender and the flavors have melded together into a magnificently rich sauce.
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A Recipe Blog
Hi, I'm Meg. My philosophy is simple – Cook, Eat, Share, Repeat!
This is an extremely tasty and satisfying stew and doesn’t involve too much prep. Once you have everything in the pot it needs a couple of hours minimum for the lamb to slow cook so it’s falling apart, melt in the mouth tender and the flavors have melded together into a magnificently rich sauce.
2HRS 40MINS
Total Time
$5.97
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
1 Tbsp
Olive Oil
Lamb Chop
2.2 lb
Lamb Chops
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
All-Purpose Flour
1 Tbsp
All-Purpose Flour
Yellow Onion
2
Large Yellow Onions, sliced
Garlic
4 cloves
Garlic, minced
Bacon
1/2 cup
Diced Bacon
Carrot
1
Carrot, diced
Celery
3 ribs
Celery, diced
Tomato Paste
2 Tbsp
Tomato Paste
Guinness® Stout Beer
1 3/4 cups
Guinness® Stout Beer
Beef Stock
2 cups
Beef Stock
Bay Leaf
2
Bay Leaves
Fresh Rosemary
2 sprigs
Fresh Rosemary
Nutrition Per Serving
VIEW ALL
Calories
668
Fat
53.0 g
Protein
30.4 g
Carbs
12.3 g
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Guinness Irish Lamb Stew
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author_avatar
A Recipe Blog
Hi, I'm Meg. My philosophy is simple – Cook, Eat, Share, Repeat!

Author's Notes

You can absolutely substitute the lamb chops with diced lamb if you prefer, and you could also substitute it for diced beef too.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Season the Lamb Chops (2.2 lb) well with Salt (1 tsp) and Ground Black Pepper (1/2 tsp) on both sides and then dust in the All-Purpose Flour (1 Tbsp), patting into the meat to coat evenly.
step 2 Season the Lamb Chops (2.2 lb) well with Salt (1 tsp) and Ground Black Pepper (1/2 tsp) on both sides and then dust in the All-Purpose Flour (1 Tbsp), patting into the meat to coat evenly.
step 3
Heat a heavy-based oven-proof casserole dish on medium heat and add Olive Oil (1 Tbsp).
step 4
Once hot, add as many chops as you can fit directly onto the base of the dish so they brown evenly. Allow the chops to brown evenly on each side for about 3-4 minutes and then turn and repeat on the other side.
step 4 Once hot, add as many chops as you can fit directly onto the base of the dish so they brown evenly. Allow the chops to brown evenly on each side for about 3-4 minutes and then turn and repeat on the other side.
step 5
Once browned on both sides, remove from the casserole dish and allow to rest on a plate, completing the process with the remaining chops.
step 5 Once browned on both sides, remove from the casserole dish and allow to rest on a plate, completing the process with the remaining chops.
step 6
Lower the heat on the casserole dish and add the Yellow Onions (2) and Garlic (4 cloves). Sauté for a few minutes until aromatic, then add the Bacon (1/2 cup) and fry off until it starts to get crispy.
step 7
Add the Celery (3 ribs) and Carrot (1) and let it cook and soften for 5 minutes or so.
step 7 Add the Celery (3 ribs) and Carrot (1) and let it cook and soften for 5 minutes or so.
step 8
Add in the Tomato Paste (2 Tbsp) followed by the pint of Guinness® Stout Beer (1 3/4 cups) and give the pot a good mix. Return the lamb chops to the pot and cover them with the veggies and liquid as best you can to ensure the flavors penetrate as it cooks.
step 8 Add in the Tomato Paste (2 Tbsp) followed by the pint of Guinness® Stout Beer (1 3/4 cups) and give the pot a good mix. Return the lamb chops to the pot and cover them with the veggies and liquid as best you can to ensure the flavors penetrate as it cooks.
step 9
Finally top up the casserole dish with the Beef Stock (2 cups), ensuring the lamb is completely covered. Add the Bay Leaves (2) and Fresh Rosemary (2 sprigs) to the casserole dish and submerge them to release their flavors.
step 9 Finally top up the casserole dish with the Beef Stock (2 cups), ensuring the lamb is completely covered. Add the Bay Leaves (2) and Fresh Rosemary (2 sprigs) to the casserole dish and submerge them to release their flavors.
step 10
Allow the stew to come up to the boil, then place the cover on and put it into the oven to cook for 2 hours or until the meat is falling apart and tender. You may need to cook for a further 30-40 minutes depending on how thick and tough your lamb chops are.
step 10 Allow the stew to come up to the boil, then place the cover on and put it into the oven to cook for 2 hours or until the meat is falling apart and tender. You may need to cook for a further 30-40 minutes depending on how thick and tough your lamb chops are.
step 11
When the stew is ready, remove it from the oven, and if you’d like to thicken the stew, simply, leave it on the stovetop for 10-20 minutes so the sauce reduces and thickens.
step 11 When the stew is ready, remove it from the oven, and if you’d like to thicken the stew, simply, leave it on the stovetop for 10-20 minutes so the sauce reduces and thickens.
step 12
To serve, scoop some mashed potato onto serving plates and then spoon over or next to with the rich stew. You can also serve with steamed green beans or peas.
step 12 To serve, scoop some mashed potato onto serving plates and then spoon over or next to with the rich stew. You can also serve with steamed green beans or peas.
Tags
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Dairy-Free
Comfort Food
British
Shellfish-Free
Lamb
Dinner
One-Pot
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