youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Lamb Stew With Guinness

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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

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 turnip
  • 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 turnip
  • 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 ½-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 ½-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.
  • 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.

    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.

    Tell us what you think