10 November 2013

Autumn Comfort Food: Guinness Stew

What's better than lamb, huge chunks of root veggies and Guinness Stout? Not much. I found this recipe on AllRecipes.com and had to try it out for a chilly weekend night.  Here's the quick and dirty with a couple alterations:


2 Tbsp Olive Oil
1 Chopped Onion
3-4 Cloves garlic
1TSP Salt
1/2 TSP ground black pepper
2 Lbs cubed lamb (or beef stew cubes)
3 C Guinness Stout
4 Waxy potatoes, peeled and quartered
2 Potatoes, peeled and sliced
2 Lg Carrots, cut to 3" slices
Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the lamb or beef, beer, sliced potatoes, quartered potatoes, and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Season to taste with salt and pepper before serving and garnish with chopped parsley.

This may also work well in a slow cooker, but you don't have to take my word for it.