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Guinness Lamb Stew With Vegetables

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Guinness Lamb Stew With Vegetables
Submitted by:
Makes: 6 servings adjust
Really tasty stew. Can use raw lamb or good way to use leftover leg of lamb!



  • 3 pounds Lamb Shoulder, or leftover leg of lamb

Step 1

Cut lamb into 1 1/2-inch cubes removing excess fat as you go. Pat dry.


  • 3 tablespoons Olive Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper

Step 2

In a large Dutch oven or heavy pot, heat ONE tablespoon of oil over medium-high heat until hot and shimmering. Add 1/3-1/2 the lamb pieces to the hot oil. Sprinkle with 1/3-1/2 the salt and pepper. Brown the lamb. Do not crowd the pan and let the meat develop a brown crust on the bottom before stirring the first time. It should take 5-8 minutes total for the lamb to be browned all over. Transfer the browned meat to large bowl. Repeat with remaining 1/3-1/2 of the lamb adding ONE tablespoon of oil for each batch until all of the lamb is browned. Set aside. NOTE: If using cooked, leftover leg of lamb that has already been seasoned, go a little easier on the salt and pepper.


  • 2 medium Yellow Onion, cut into 1/2 inch dice
  • 2 tablespoons Water
  • 6 cloves Garlic, peeled and pressed

Step 3

Reduce the heat to medium. Add the onions and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a spoon to scrape any brown bits from the bottom of pan, about 5-10 minutes. Add the garlic and saute until just fragrant. NOTE: Since my leftover leg of lamb was seasoned with garlic slivers, I cut the garlic back to 3 cloves.


  • 3 tablespoons Tomato Paste

Step 4

Stir in the tomato paste and cook a few minutes more.


  • 14 cup All-Purpose Flour

Step 5

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a spoon until the flour is dissolved, 1-2 minutes.


  • 1 cup Guinness
  • 3 cups Beef Stock
  • 2 cups Water
  • 1 Bay Leaf
  • 1 sprig Fresh Rosemary, small sprig left whole
  • 2 teaspoons Sugar

Step 6

Add the Guinness, beef stock, water, bay leaf, rosemary sprig and sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for 1 1/2 hours.


  • 4 large Carrot, peeled and cut into 1-inch pieces on the diagonal
  • 1 pound Baby Yukon Gold Potatoes, cut in half (or thirds if large)

Step 7

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)


  • 1 cup Frozen Peas

Step 8

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

Step 9

Note: This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).
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