Spring has finally sprung! Or, if you’re in Canada, it sprung for a week and is now recoiling.
As we face another Easter in lockdown, the traditional family feast for the spring holidays might be off the table, but that’s no reason not to make something special to put on the table! Enter this hearty and tender lamb and Guinness stew.
Stews are a great one-pot meal that pack amazing flavor. The key to a flavorful stew is to layer your flavors properly. Building your flavors allows for each ingredient to shine at its full potential and turns the dish into a spectacular marriage of flavors.
Lamb shoulder is a wonderful option to choose for a stew. It can withstand long simmering times, and the marbling of the meat allows it to render into a deliciously tender bite packed with flavor.
Because of the marbling, we need something to balance out the richness of the meat. Guinness (or your favorite stout beer) is the perfect pairing. The bitterness balances out the richness of the lamb, and stout is packed with a deep flavor that brings the stew to a whole new level.
Since the weather has not warmed up as much as we would have hoped, there’s still time to enjoy a warm bowl of something filling. And as we are in yet another lockdown here in Canada and large family gatherings are not an option. So, making a large meal makes no sense. But we should still celebrate somehow and make something special, no? This tender and hearty lamb and Guinness stew is a fantastic option to a full family feast for the spring holidays.
Paired with our Easy, No-Knead Irish Soda Bread, this hearty lamb and Guinness stew is sure to make the holidays special!
Some tips for success:
- Make sure to pat the meat dry in order for it to brown nicely. If there is too much moisture on the meat, it will end up steaming instead of browning
- Take your time when cooking off the vegetables. The more time you give to each layer, the more flavorful the stew will be!
- Leave the pot uncovered while simmering! If you are concerned about splatter, you can use a mesh splatter guard. We want some of the liquid to evaporate as this will thicken the stew. Covering it will inhibit reduction and leave you with too much liquid and a soup instead of stew!
Lamb and Guinness Stew
Ingredients
- 1 large onion diced
- 3 medium carrots rough cut
- 1 lb yellow potatoes
- 2 lb lamb shoulder cubed
- 2 tbsp garlic minced
- 3 tbsp olive oil
- 2 cans Guinness
- 1 liter beef stock
- ¼ cup parsley chopped
- 1 tbsp rosemary fresh, chopped
- 1 cup peas frozen
- 2 cups mushrooms rough chop
- 2 tbsp tomato paste
- 2 tsp cornstarch
Instructions
- In a large pot over medium heat, add 2 tbsp olive oil.
- In small batches, brown the lamb and reserve in another container.
- Add onions to the pot to lift the fond and cook until translucent.
- Add the mushrooms and cook until soft,
- Add the garlic and cook until fragrant.
- Toss in the carrots and potatoes, and add in the tomato paste. Cook for 1-2 minutes.
- Add the meat back in and combine.
- Pour in one and a half cans of Guinness and bring to a simmer. Stir in rosemary.
- Once the pot has come to a simmer, add 1L beef stock, season with salt and pepper again, and simmer on medium low uncovered for 1-2 hours.
- Using 2-3 tbsp of the stew liquid in a separate bowl or ramekin, whisk in the cornstarch until it dissolves. Add it back into the stew and cook for 5-10 minutes, or until thickened.
- Toss in the peas and cook until just heated through.
- Stir in the parsley and serve with some Irish soda bread!