Guiness Lamb Stew

We've finally got lamb back in stock for you! Add this delicious (and easy recipe) to your #menumonday and enjoy the leftovers for your lunch.

Guinness Lamb Stew with Vegetables

By Jennifer Segal of

Servings: 4-6


  • 3 pounds lamb shoulder, well-trimmed and cut into 1-1/2-inch pieces or 1-2 pounds lamb stew meat

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable or olive oil

  • 2 medium yellow onions, cut into 1-1/2-inch

  • 6 cloves garlic, peeled and smashed

  • 3 tablespoons tomato paste

  • 1/4 cup all-purpose flour

  • 1 cup Guinness

  • 3 cups beef broth

  • 2 cups water, plus 2 tablespoons more for cooking onions and garlic

  • 1 bay leaf

  • 1 small sprig fresh rosemary

  • 2 teaspoons sugar

  • 4 large carrots, peeled and cut into 1-inch chunks on diagonal

  • 1 pound small white boiling potatoes (baby yukons), cut in half

  • 1 cup frozen green peas


  1. Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browne