Mouth-watering and delicious, this traditional Irish Guinness Stew is a perfect dish to serve for an authentic St. Patrick’s Day meal or as comfort food, regardless of the season.
- 2 pounds lamb, cut into cubes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound carrots, sliced
- 2 medium onions, diced
- 3 garlic cloves, minced
- 1-1/2 cups chicken broth
- 1 can (12 ounces) Guinness stout
- 6 medium potatoes, cut into cubes
- 4 bay leaves
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 teaspoons salt
- 1-1/2 teaspoons pepper
Preheat the oven to 325°. Heat the oil and butter in an ovenproof Dutch oven over medium-high heat. Add the lamb and cook (in batches) until it develops a rich brown color. Remove, cover, and keep warm.
Place carrots and onions in the Dutch oven and sauté them in the lamb drippings until the vegetables soften and become nice and tender. Add the garlic and cook for another minute or so, then slowly pour in the chicken broth and Guinness. Return the lamb to the Dutch oven, and stir in potatoes, herbs, salt, and pepper.
Tip: Adding a small pinch of sugar to the mix can help balance the bold flavors of Guinness.
Cover and place the Dutch oven into the oven. Bake for about 1-½ to 2 hours, checking every half hour or so and giving a gentle stir. Allow the stew to simmer until the liquid thickens.
Recipe from Taste of Home.