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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love roast potatoes, and the addition of mustard sounds amazing! I would probably throw some garlic cloves in there too — nothing better than roast garlic!
Wow! Does this ever sound and look delicious! Ummmmm! Love roast potatoes and mustard both and I can only imagine how excellent this dish is! I will be trying this! Thanks!
The color on those potatoes is just AMAZING! Looks fabulous!
Roasted potatoes are a go-to winter side dish for me, and I’m always looking for a new recipe. This one is a keeper!
These look delicious! I bet the mustard adds a lot of delicious flavor…yum!
Mmm, these look great! I love roasted potatoes and make a similar version with horseradish mustard and lemon juice and they are so good. Such an easy recipe and a huge crowd pleaser!
There’s a similar recipe on Epicurious that also uses lemon juice and zest. Addictive!
I love ina gartens recipes! Ive made this one before it was amazing!
These look fabulous!
I’ve never been disappointed by an Ina Garten recipe and this one looks wonderfully delicious too.
Yesterday, while I was at work, my cousin stole my iPad and tested to see
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sensation. My apple ipad is now broken and she has 83 views.
I know this is totally off topic but I had to share it with someone!
You have made some good points there. I checked on the web for additional information about the
issue and found most individuals will go along with your views on this site.
This may seem completely unimportant (or relevant) but is there any reason the onions didn’t make it to the final plate (picture)? Or maybe I’m just blind…
beantownbaker — September 2nd, 2014 @ 7:30 pm
Great question! I think I just chopped them really small when I made them that time… Who knows, maybe I omitted them. I’ve made this recipe so many times and the onions are great, but sometimes I don’t have any on hand.
What did you serve with the potatoes and onions? I have only one oven so can’t roast at different temps at the same time!