Beer Lamb Stew
Guinness Stout’s slightly burnt flavor, a result of brewing beer from roasted unmalted barley, gives this hearty lamb-and-vegetable stew a deep, rich flavor. If you can’t find Guinness, or if you don’t like it, substitute another dark beer.
2 cups chopped onion
3 cloves of garlic, one chunk of ginger, sliced
3 tablespoons of sugar
3 tablespoons all-purpose flour
2 1/2 pounds lamb ribs. Cut into chunks.
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoon of soy sauce
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups 1-inch-thick diagonally sliced carrot
2 green onions
Step 1: Boil a large pot of water. Add lamb to the pot. Bring up to a boil again. Keep boil for 2 more minutes. Take the lamb out wash with warm water.
Step 2: Heat a pot over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add garlic, ginger slices, and sugar. Cook till sugar melted.
Step 3: Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Add lamb to the pot. Stir fry for 6 minutes, turning to brown on all sides and covered with sugary sauce. Then add soy sauce for more color.
Step 4: Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally.
Step 5: Uncover and stir in carrot. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender.
Step 6: Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Add in diced green onion.