Last updated on August 8th, 2017 at 11:52 am
An easy stout braised lamb stew loaded with carrots and potatoes that is delicious and a perfect comfort food.
If you love lamb, you will love this lamb stew with beer and lots of other goodies. Personally I am not a big fan of lamb, but I will make it every once in a while, like once a year or so. This stew, I must say, turned out delicious. You slowly cook the lamb for a couple hours, and when the stew is done, the lamb literally melts in your mouth. It’s just scrumptious. Furthermore, this stew is fairly easy to make, just like any typical stew, except this one has beer in it, but like I said it takes about 3 hours of cooking, so not good if you’re in a hurry for dinner. It would however, make a perfect weekend dish.
Start by cutting up your lamb meat in cubes. I used a leg of lamb here, well half of it, so I’d say it’s about a lb and a half of lamb. Place the lamb in a bowl, and add a couple tablespoons of flour to it and just toss the meat around, making sure each piece of lamb is coated in flour.
In a stew pot, heat 2 tablespoons of butter and 3 tablespoons of oil, then add the lamb to the pot.
Basically, we just want to brown the meat a little bit on all sides. While the meat is browning, mince 3 cloves of garlic and chop up a large onion.
Take the browned lamb and place it in a bowl. Remember, don’t throw away any of the juices from the meat, that’s where all the flavor is. There should still be oil left in the pot, so just add the garlic and onion to it. If you need additional oil, add a couple more tablespoons of olive oil.
Saute the onions for a few minutes until they are translucent.
To the onion add 4 cups of water, one of your favorite beers, I used a stout, a whole can or bottle, 2 cubes of beef bullion. Also add a tablespoon of Worcestershire sauce, 3 tablespoons of tomato paste, a tablespoon of paprika, 1/2 tsp of salt, and pepper to taste. Stir well.
Now add the lamb to the pot and make sure you get every bit of juice from the bowl into the pot. Mega flavor there.
Now comes the easy part, just let the lamb cook for at least a couple hours. The sauce will reduce, and just add more water as needed, I ended up adding a couple extra cups of water. Of course you could replace the water with beer if you so desire. In the meantime get your carrots and potatoes ready. You will need 2 carrots cut up in small pieces and about 5 potatoes cubed.
So after 2 long hours, you can add the carrots and potatoes to the stew. Let the carrots and potatoes cook, for another 30 minutes or so, then garnish with some dry or fresh parsley.
It is gorgeous and just simply delicious. Let me know if you guys like it.
Jo's Lamb StewPrint Pin Rate
- 1 1/2 lb lamb cut in cubes of 1 inch
- 2 tbsp flour
- 3 cloves garlic
- 1 large onion
- 2 tbsp butter
- 3 tbsp olive oil
- 4 to 6 cups of water
- 2 beef bullion
- 1 can or bottle of beer
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1 tbsp paprika
- pepper to taste
- 3 tbsp of tomato paste
- 5 potatoes cubed
- 2 large carrots cut in small pieces
- parsley for garnish
- Place the meat in a bowl and sprinkle with the flour. Toss the meat around to make sure it's all coated in flour.
- In a stew pot, heat the olive oil and butter and add the meat and brown it for a few minutes until brown on all sides.
- Remove the meat from the pot and add the onion and garlic and saute until onion is translucent.
- To the pot add the water, bullion, beer, Worcestershire sauce, tomato paste, salt, pepper, and paprika. Stir well then add the meat to the pot. Cook the lamb for at least 2 hours.
- After 2 hours, add the carrots and potatoes and cook for another 30 min or until potatoes are cooked through.
- Garnish with parsley.