Lamb Stew
This Lamb Stew is pure comfort in a pot. Tender chunks of lamb slow-braised with carrots, potatoes, and a splash of Guinness for that deep, rich flavor. It’s hearty, cozy, and the kind of meal that makes the whole house smell amazing.
Ingredients
Instructions
Preheat the oven to 350℉.
Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
Add the carrots, onions, potatoes, tomato paste, herbs and spices to the Dutch oven. Add a splash of the broth or Guinness and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth along with the Guinness stout. Bring to a boil then season again with salt and pepper if needed.
Cover the pot and transfer to the oven to simmer for 1½ hours to 2 hours, until the meat is very tender.
Garnish with fresh parsley and serve.
Nutrition
- Calories
- 553 kcal
- Carbohydrate Content
- 39 g
- Protein Content
- 52 g
- Fat Content
- 19 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 147 mg
- Sodium Content
- 810 mg
- Fiber Content
- 6 g
- Sugar Content
- 6 g
- Serving Size
- 1 serving
- Unsaturated Fat Content
- 12 g
