Olive Magazine
Lamb and Guinness Stew Recipe

All-in-one lamb and Guinness stew

Published: February 3, 2019 at 4:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Check out our warming one-pot stew with creamy mash and peas. No pre-frying of ingredients required for this stew – it’s best to use a heavy cast-iron pot or casserole to conduct the heat evenly

Nutrition:
NutrientUnit
kcal367
fat21.9g
saturates10.7g
carbs13.5g
sugars7.6g
fibre4.7g
protein23.8g
salt0.4g
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Enjoy this lamb and Guinness stew with a side of our champ and soda bread. Also check out our classic Irish stew, chocolate Guinness cake and more Irish recipes.

Ingredients

  • 2 tbsp plain flour
  • 2 tbsp butter, softened
  • to serve mashed potato
  • to serve peas

STEW

  • 600g lamb neck, trimmed of excess fat and cut into chunks
  • 2 leeks, chopped
  • 300g Chantenay carrots, halved lengthways
  • 300g swede, peeled and cut into 2cm pieces
  • 300ml Guinness
  • 400ml lamb stock
  • a few sprigs thyme, plus a few leaves to garnish

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put all the stew ingredients in a large casserole, season and stir well. Put a sheet of foil under the lid to create a tighter seal, then firmly push the lid down. Cook in the oven for 1 hour. Meanwhile mash the flour and butter together until a smooth paste. After an hour of cooking, stir the flour mixture into the stew and put back into the oven, uncovered, for another 30 minutes-1 hour or until the lamb is tender and the stew has thickened. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.

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