Tuesday, October 14, 2008

Guinness Stew (Lamb or Beef)

1.25 - 1.5 good grade lamb, cut into 1/2 inch chunks, all fat removed (I usually grab a nice beef sirloin if I can't find good lamb)
olive oil

1/3 c. flour
1 can diced tomatoes
1 c. Guinness (or other stout)
1 c. warm beef broth (or 2 c. water & good quality soup base)
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
1 c. frozen peas
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave, add fresh ground pepper to taste.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add lamb (or beef) & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid, Guinness & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid as necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit more Guinness if needed.


Lo said...

Oh yum -- I'm always up for something that includes Guinness. And this looks like a lovely (and simple) stew. Just perfect for the cold weather that's creeping into WI!

Jinx said...

Thanks. I suppose more Guinness could go in the stew, but then there'd be less for me!

I can't believe how the weather turned so fast! I am busy snapping pics for my son who's off to ASU for college. He's loving the desert warmth about now!