guinness and lamb stew
guinness and lamb stew
guinness and lamb stew

Guinness® and Lamb Stew


March 2, 2016

An oh-so-flavorful warmup with a little of your favorite Irish stout!

  • Prep: 20 mins
  • Cook: 2 hrs 30 mins
  • Yields: 6 servings


2 lbs American Lamb stew meat, cubed

Salt and pepper, to taste

2 tbsp all-purpose flour

2 tbsp canola oil, divided

2 leeks, chopped (white and light green parts only)

1 yellow onion, chopped

1 tbsp chopped fresh thyme

2 tbsp tomato paste

12 Guinness®

3 cups water

3 Yukon Gold potatoes, chopped


1Season lamb with salt and pepper; toss with flour.

2In a pot over medium-high heat, brown the lamb in 1 tablespoon oil for 8 minutes, stirring occasionally.

3Remove lamb from pot.

4Add 1 tablespoon oil, leeks, onion and thyme; cook until leeks are soft, 4 minutes.

5Stir in tomato paste; return lamb to pot.

6Add Guinness and water; bring to a boil.

7Reduce heat and simmer for 1 hour, stirring occasionally.

8Add potatoes; cook until lamb and potatoes are tender, 1 to 1-1/2 hours longer.

* Cook time: 2 to 3 hours
Recipe and image provided by the American Lamb Board