Beer Lamb Stew




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.