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Lamb Stew With Guinness

A community recipe by MonaFinn

Not tested or verified by Nigella.com

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Introduction

An easy and delicious way of cooking lamb - even if you're not into lamb OR Guinness!

Ingredients

Serves: 4-6

Metric Cups

1½ kilograms lamb
2 medium onions
2 carrots
1 clove garlic
100 grams celeriac
100 grams turnips
100 grams swede
100 grams parsnips
2 handfuls pearl barley
1 handful mushrooms
1 can Guinness
375 millilitres beef stock (or lamb stock)
1 pinch of salt
1 pinch of black pepper
sugar
fresh tarragon
thyme
oil
butter

3⅓ pounds lamb
2 medium onions
2 carrots
1 clove garlic
4 ounces celeriac
4 ounces turnips
4 ounces rutabaga
4 ounces parsnips
2 handfuls pearl barley
1 handful mushrooms
1 can Guinness
1½ cups beef broth (or lamb stock)
1 pinch of salt
1 pinch of black pepper
sugar
fresh tarragon
thyme
oil
butter

Method

Lamb Stew With Guinness is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Let the lamb temper at room temperature for at least an hour. Remove the bones and excess fat from the surface. Cut it into 1-inch cubes.

Chop the veggies into Â½-inch cubes. Set a cast iron or stoneware pot, with a little stock in it, on medium-low heat and put a frying pan on medium-high heat.

Start browning the meat in small batches. Use butter and oil for this. Transfer the browned meat into the pot, pour a little stock in the pan and let it boil for 15 secs while scraping every little bit of flavour from the pan.

Pour the stock from the pan into the pot and repeat until all the meat has been browned. Add the chopped veggies, the rest of the stock and Guinness to the pot, season with pepper, and a little of the herbs.

Put the lid on the pot and let the stew come to a boil before transferring it into a 160C/320F oven.

After an hour, check the stew for salt and other seasoning; you may want to add some salt and more herbs. Add the barley grains, mix and return to the oven, lid on.

After a couple of hours, test the meat for doneness by pressing a piece of meat down with a fork. If it's tender and breaks fairly easily, it's done. If not, continue to cook for up to an hour or two.

Let the lamb temper at room temperature for at least an hour. Remove the bones and excess fat from the surface. Cut it into 1-inch cubes.

Chop the veggies into Â½-inch cubes. Set a cast iron or stoneware pot, with a little stock in it, on medium-low heat and put a frying pan on medium-high heat.

Put the lid on the pot and let the stew come to a boil before transferring it into a 160C/320F oven.

After an hour, check the stew for salt and other seasoning; you may want to add some salt and more herbs. Add the barley grains, mix and return to the oven, lid on.

Additional Information

Any dark stout will be perfect to accompany the lamb. I've just made this with Guinness and it turns out perfect every time. I usually serve the stew with boiled potatoes or root veggie mash.