Warm your winter with a bowl of this Guinness Lamb Stew with Root Vegetables. Serve with sourdough and lean into the cozier months.

Warm Your Winter Nights with Guinness Lamb Stew

This Guinness Lamb Stew is the result of a fateful trip to Florida. Florida? Guinness stew? There is a connection? Yes, Florida. Home of one of my best friends, Sandra, who loves Scotland and romance novels. Her two passions collide in the form of Outlander, which she finally convinced my friend Nina and me to watch when visiting her.

Scottish accents, kilts, heated love scenes, Jamie’s piercing eyes and all-around good looks, an inexplicable feminist stance from a warring Scot, the sweeping views and misty hillsides… we were, of course, sucked into this journey hard. Upon our return to Pittsburgh, we continued binging. Wanting to make something on theme for a viewing, albeit a blasphemous attempt (Guinness is Irish, I know!), this stew came to be.

Whether or not you’re heating up your winter with Scottish romance, I recommend warming yourself with this stew. It’s hearty, nourishing, and comforting… just like Jamie. 😉

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Guinness Lamb Stew with Root Vegetables

Course: Soup

Yield: 7 servings

Author: Quelcy Kogel

Ingredients

• 8 teaspoons avocado oil divided
• 2 cups chopped onion
• 1 Tablespoon chopped fresh thyme
• 1 1/2 teaspoons chopped fresh rosemary
• 3 Tablespoons teff flour (gluten-free), or whole wheat flour
• 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 cups Guinness Stout
• 1 Tablespoon tomato paste
• 3 cups low-sodium beef broth
• 1 bay leaf
• 4 carrots, diagonally sliced
• 2 cups cubed red potatoes
• 2 medium turnips, cubed
• 1 tablespoon whole-grain Dijon mustard
• 1/3 cup chopped fresh parsley, optional

Directions

• Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl.
• Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of the lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with the remaining lamb and the remaining 1 tablespoon oil.
• Add beer to pan; bring to a boil, scraping pan to loosen browned 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 and 15 minutes, stirring occasionally.
• Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley, if using.
• Enjoy!