Lamb and Guinness Stew

Hubby and I went on a cruise a few weeks ago. It was an amazing chance to spend some time with great friends in a tropical location. If you noticed a lack of commenting and instagramming, it was due to my lack of internet access. Being completely unplugged from work, the internet, and the world was a nice break and something that we really needed after the hectic last few months of moving.

Lamb and Guinness Stew

Coming back to Ohio after a week in the Caribbean was a shock to the system. I think my body forgot what it felt like to be in 20 degree weather. When we got home from our trip, I felt chilled to the bone and was craving some pure comfort food. I made this lamb and Guinness stew within a week of getting home.

Lamb and Guinness Stew

Hubby and I really enjoyed this stew. The rutabaga is a vegetable that I’ve actually never cooked with. It had a slightly sweet flavor that complimented this stew very well. Whether you’re returning from a Caribbean vacation or just want some comfort food, you should make this lamb and Guinness stew.

Lamb and Guinness Stew

One Year Ago: Roasted Vegetable and Spinach Salad and Almond Joy Brownies
Two Years Ago: Sweet, Salty, Chewy, and Crunchy Brownies and Pot of Gold Cupcakes for St Patrick’s Day
Three Years Ago: Ina Garten’s Mustard Roasted Potatoes and Homemade BBQ Sauce
Four Years Ago: Alton Brown’s The Chewy AND Mashed Sweet Potatoes
Five Years Ago: Scallop Burgers and S’mores Cupcakes

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This Lamb and Guinness Stew is perfect for keeping you warm during these cold weather months

Ingredients:

3 tablespoons vegetable oil
3 lb lamb shank (2-3 shanks)
1/4 cup flour
2.5 cups chopped onions
2 cups beef stock or canned broth
1 12-ounce bottles Guinness stout
2 carrots, peeled, cut into 1-inch pieces
1 large parsnips, peeled, cut into 1-inch pieces
1 rutabagas, peeled, cut into 1-inch pieces

Directions:

Heat vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.

Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl.

Reduce heat to medium. Add onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Simmer 20 more minutes.

Do ahead: Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.

Recipe adapted from bon appetit

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11 Responses to “Caramelized Butternut Squash”

  1. #
    1
    Pam — November 15, 2010 at 12:52 pm

    I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!

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    2
    Lauren — November 15, 2010 at 1:01 pm

    I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.

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    3
    Boston Food Diary — November 15, 2010 at 3:45 pm

    YUM!!! I started my butternut squash kick this weekend- this looks amazing!

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    4
    Melissa — November 15, 2010 at 3:55 pm

    I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?

  5. #
    5
    Jen — November 15, 2010 at 3:57 pm

    Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.

  6. #
    6
    Julie — November 15, 2010 at 4:10 pm

    Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!

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    7
    Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

    Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂

  8. #
    8
    Paula — November 15, 2010 at 5:41 pm

    what a great blog!
    here is so many inspirations,

    have a nice time,
    Paula

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    9
    Megan — November 16, 2010 at 12:49 am

    I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.

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    10
    theblogisthenewblack — November 16, 2010 at 2:46 am

    This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!

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    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

    This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!

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