Guinness Lamb Stew

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This makes them the best vessel to sear at high temperatures and to cook things "low and slow".

A medium to large-sized one is the best size option to get to have room to fit as many pieces in the bottom of the pan without overcrowding. And for them to sit in the broth to simmer down.

In medium-high heat, heat your oil till it's smoking but NOT burning.

Add your pieces to sear. I put them down and for a few seconds don't move them. Then give it a little jiggle, but leaving it on the first side still for about a minute. Then I flip it over and repeat.

  


Searing the meat is important to give them additional flavor. Doing this makes the natural sugars caramelize and form a nice rich brown crust.

It also leaves behind some bits that to the broth flavor when the cooking continues. Some people like to put the lamb in flour prior to searing but it is not necessary.

Don't worry about the burnt pieces at the bottom of the pot, you need them. It will dissolve in the broth when we start making the sauce to cook in.

After all the pieces are seared, remove and set aside.

Now time to start building your base. If all the oil disappeared add some more to sauté your onions, half your carrots, and your celery.

I only use half my carrots here because I like to get a firmer texture of carrots later down. You can add it all here if you want.

Add half the Guinness and start getting the crusty bits up. Just keep stirring and easing it up. Do not dig it off, let it come off naturally.

Add your lamb pieces back in, packing them as well as you can. It's okay if you have to layer them. Add the rest of the Guinness and the broth.

It is essential that the pieces are covered in liquid. Pieces that stay out in the cooking process can become dry and tough. If after adding your liquids there are still pieces out you can use more broth or even water to take it to the correct level.

Don't forget to add your bay leaves, tomato paste, and allspice mix. I miss being home and getting fresh bay leaf, but the dry ones will have to work, I usually just double it up.

Cover and let it cook on medium heat until tender. It will be a few hours.

Occasionally check for liquid amounts versus the doneness of the meat. I've never had to add more liquid but I do keep my eye out for that happening.

When it's done, you will have tender pieces of meat in a flavorful Guinness-spiked broth.

  

My sauce tastes bitter

Uh oh. This happens sometimes when using beer but less likely to happen with stout because it has less wheat. If that does happen, just add some sugar in increments and let it simmer.

Also when cooking with things with wheat, avoid using very high heat levels. They contain bitter alpha acids and high heat increases the bitterness.

How do you thicken Guinness stew?

This is not soup so you don't need to have too much liquid. If you happen to think that the sauce is too thin, and your meat is cooked, you can still thicken it.

Carefully remove the pieces of meat and place them aside. You can put them in the oven on the lowest heat to keep them warm if you wish. Take a tablespoon of cornstarch or flour and add water to the spoon and dissolve it into a smooth paste. Add to the sauce in the pot and let it simmer till it thickens.

  

What to serve with lamb stew?

A good stew needs something to sop up that good delicious gravy. So pair it with some okra and rice or even some mashed potatoes would be great.

A side of mixed vegetables, or just some crusty toasted hard dough bread.

How to reheat lamb?

Lamb can be kept in the fridge for up to 3 days. And in the freezer for up to two months.

If you are taking this from the freezer, get it to room temperature then reheat it, making sure it's heated all the way through.

This can also be made ahead a few hours. It can be kept warm in the oven on the lowest heat for at most 20 minutes prior to serving.