Guinness Lamb Stew (Using Leftover Cooked Lamb)

6
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In

Recipe: #16598

January 05, 2015



"This variation uses pre-cooked lamb, from leftover leg of lamb. Serve with crusty bread. If you don’t like turnips, leave them out and add more potato."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (581.8 g)
  • Calories 670.3
  • Total Fat - 39.3 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 183.2 mg
  • Sodium - 928.2 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 4.7 g
  • Sugars - 6.2 g
  • Protein - 50.3 g
  • Calcium - 109.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large Dutch oven and sauté onions until they begin to soften. Add garlic, thyme and rosemary and cook 2 minutes.

Step 2

Stir in flour and cook, stirring, another minute.

Step 3

Add salt, pepper, beer, tomato paste and broth, stirring to mix in flour.

Step 4

Add remaining ingredients, including lamb, and bring to a boil. Reduce heat to a simmer, cover and cook for 1-1 1/2 hours, until vegetables are tender.

Step 5

If too thick, add more beer.

Tips & Variations


No special items needed.

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