Guinness Lamb Stew - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:10Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
Line 27:		Line 27:

	Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.		Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

			[[Category:Soups and Stews]]

Tammy at 02:49, 2 March 2022

2022-03-02T02:49:29Z

← Older revision		Revision as of 19:49, 1 March 2022
Line 16:		Line 16:
	2 cups cubed peeled Yukon gold potato		2 cups cubed peeled Yukon gold potato
	3 cups 1-inch-thick diagonally sliced carrot		3 cups 1-inch-thick diagonally sliced carrot
	~~1 tablespoon whole-grain Dijon mustard~~
	⅓ cup chopped fresh parsley		⅓ cup chopped fresh parsley

Line 27:		Line 26:
	Step 2		Step 2

	Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper~~, and 1 tablespoon mustard~~. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.		Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Tammy at 22:41, 27 February 2022

2022-02-27T22:41:16Z

← Older revision		Revision as of 15:41, 27 February 2022
Line 15:		Line 15:
	1 bay leaf		1 bay leaf
	2 cups cubed peeled Yukon gold potato		2 cups cubed peeled Yukon gold potato
	2 cups 1-inch-thick diagonally sliced carrot		3 cups 1-inch-thick diagonally sliced carrot
	~~8 ounces baby turnips, peeled and quartered~~
	1 tablespoon whole-grain Dijon mustard		1 tablespoon whole-grain Dijon mustard
	⅓ cup chopped fresh parsley		⅓ cup chopped fresh parsley
Line 28:		Line 27:
	Step 2		Step 2

	Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in ~~potato, carrot,~~ and ~~turnips~~. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.		Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potatoes and carrots. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Tammy at 22:39, 27 February 2022

2022-02-27T22:39:36Z

← Older revision		Revision as of 15:39, 27 February 2022
Line 1:		Line 1:
	~~Guinness Lamb Stew~~		https://www.myrecipes.com/recipe/guinness-lamb-stew

	Ingredient		Ingredient

Tammy: Created page with "Guinness Lamb Stew Ingredient 8 teaspoons olive oil, divided 2 cups chopped onion 1 tablespoon chopped fresh thyme 1 ½ teaspoons chopped fresh rosemary 3 tablespoons all-purpose flour 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 2 cups Guinness Stout 1 tablespoon tomato paste 3 cups fat-free, lower-sodium beef broth 1 bay..."

2022-02-27T22:38:55Z

Created page with "Guinness Lamb Stew Ingredient 8 teaspoons olive oil, divided 2 cups chopped onion 1 tablespoon chopped fresh thyme 1 ½ teaspoons chopped fresh rosemary 3 tablespoons all-purpose flour 2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 2 cups Guinness Stout 1 tablespoon tomato paste 3 cups fat-free, lower-sodium beef broth 1 bay..."

New page

Guinness Lamb Stew

Ingredient
8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 ½ teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
⅓ cup chopped fresh parsley

Directions
Instructions Checklist

Step 1

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
Step 2

Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. 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. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.