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Guinness Stout Lamb Stew

Serves 8


  • Olive oil
  • 10 pounds lamb shoulder, cut into 3-inch pieces, trimmed of fat, pre-seasoned with salt and pepper
  • 6 medium onions, chopped
  • 10 large carrots, cut into 3-inch pieces
  • 7 large parsnips, cut into 3-inch pieces
  • 10 to 12 large Yukon gold potatoes, cut into 2-inch pieces
  • 1/2 pound butter
  • 1 cup flour
  • salt
  • fresh ground pepper
  • 4 cloves garlic, smashed
  • 1 sprig of thyme
  • 1 sprig of Rosemary
  • 3 quarts hot lamb stock
  • 4 cups Guinness stout


  1. Heat 3 tablespoons of olive oil over medium-high heat in one or two large sauté pans. When oil is hot, place lamb pieces in a single layer in each pan to brown. Do not crowd the pieces; allow to brown evenly without moving the pieces of meat around.
  2. When a batch of lamb is browned, remove pieces from pot and continue with another batch until all the lamb is browned.
  3. When the last batch of lamb has been browned and removed, add onions and garlic to the pan(s). Season with salt; cook until onions are softened. (Stir/scrape the pan while cooking over low heat to loosen any caramelized bits stuck to the bottom.)
  4. Dump all the contents of the sauté pan into a large, stainless steel pot that will fit into your oven. Place the pot on the stove over medium heat.
  5. Add the butter and stir in until melted. Add the flour and cook until the roux is browned, about 15 minutes.
  6. Add the stout and stock, raise the temperature until the mixture comes to a fast simmer, and stir constantly until a smooth sauce is created.
  7. Add the lamb pieces, herbs, salt and pepper and bring mixture back to a simmer.
  8. Cover the pot tightly with tin foil and place in a 250 ̊F oven for 90 minutes.
  9. Remove pot from the oven; add potatoes, carrots and parsnips, return pot to oven and cook another 30 minutes.

Garnish servings with chopped parsley.

Hudson Valley Restaurant Week is back this April 8-21!