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Guinness Lamb Stew
Guinness Stout’s slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty Lamb and vegetables stew a deep, rich flavor.
Yield: 7 servings
Total: 3 hours; 20 minutes
4 tb olive oil, divided
2 cups chopped onion
1 tb chopped fresh thyme
1.5 tsp chopped fresh Rosemary
3 tb all purpose flour
2.5 lbs boneless leg of lamb, trimmed and cut into 1 inch cubes
1 tb salt, divided
2 cups thick cut parsnips
1 ts ground black pepper divided
2 cups Guinness stout
1 tb tomato paste
3 cups fat-free, lower sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1 inch thick diagonally sliced carrot
? cup fresh chopped parsley
1 tb mustard
1. Heat a large Dutch oven over medium-high heat. Swirl to coat.Add onion, thyme, and rosemary.Saute for 5 minutes stirring occasionally. Place onion mixture into large bowl. Place flour in a shallow dish.Sprinkle Lamb evenly with ½ tsp salt and ½ tsp pepper.Dredge Lamb in flour, shake off excess.. Return pan to medium-high heat. Add 1 tb oil to pan, swirl to coat. Add half of Lamb mixture to pan, saute for 6 minutes,turning to brown on all sides. Add browned Lamb to the onion mixture. Repeat the procedure with the remaining Lamb and remaining 1 tb oil.
2. Add Guinness to pan and bring to a boil, scraping pan to loosen brown bits.Cook until reduced to 1 cup (about 5 minutes)Return onion mixture and lamb to pan.Stir in the tomato paste,cook 30 seconds.Add broth and Bay Leaf; bring to a boil.Cover, reduce, heat and simmer for 1 hour 15 minutes, stirring occasionally. Uncover and stir in potato,carrots, turnips rutabaga, and parsnips.Simmer uncovered for 1.5 hours or until meat and vegetables are tender. Stir in remaining ½ tsp salt and pepper and 1 tb mustard. Ladle about 1 cup stew into each 7 bowls. Sprinkle with parsley…