Go Back

Guinness Lamb Stew with Root Vegetables

Course Soup
Servings 7 servings
Author Quelcy Kogel


  • 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


  • 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!