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Old 02-28-2014, 09:40 PM   #1
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Lamb and Guinness Stew


Lamb and Guinness Stew by powerplantop, on Flickr

4 pounds boneless lamb shoulder
2 large onions
4 cloves of garlic
4 Tablespoons of flour
1 bottle of dark Guinness
Beef or Lamb Stock
1 Sprig of Rosemary
Salt & Pepper to taste
3 cups diced potatoes
2 cups diced carrots

Cook the onions until they start to get some color, then remove.
Season the meat with salt and pepper and dredge in flour.
Working in batches Brown floured meat in the pot and add garlic, onions and beer.
Deglaze the pot and return the rest of the meat to the pot.
Cover and cook the meat until it is tender. (1.5 to 2 hours)
Add the carrots and potatoes and cook until they are tender. (45 minutes to 1 hour)
Turn off heat, cool down and put in the refrigerator overnight.
Skim off excess fat and return to a simmer.
Mash a few potatoes and carrots and return them to the pot.
Simmer for 5 minutes and serve.

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Old 02-28-2014, 11:17 PM   #2
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Looks really yummy, ppo I have a few questions:
- It looks like the lamb is cut into about one-inch pieces - is that right?
- About how much stock did you add?
- How many servings does it make?

Thanks
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Old 02-28-2014, 11:47 PM   #3
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Originally Posted by GotGarlic View Post
Looks really yummy, ppo I have a few questions:
- It looks like the lamb is cut into about one-inch pieces - is that right?
- About how much stock did you add?
- How many servings does it make?

Thanks
Yep about 1 inch
just enough that it almost came up to the top of the meat when it was pushed down. I would guess about 1 or 1.5 cups.
Not sure but I would guess around 8.
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Old 03-01-2014, 11:43 AM   #4
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Quote:
Originally Posted by powerplantop View Post

Lamb and Guinness Stew by powerplantop, on Flickr

4 pounds boneless lamb shoulder
2 large onions
4 cloves of garlic
4 Tablespoons of flour
1 bottle of dark Guinness
Beef or Lamb Stock
1 Sprig of Rosemary
Salt & Pepper to taste
3 cups diced potatoes
2 cups diced carrots

Cook the onions until they start to get some color, then remove.
Season the meat with salt and pepper and dredge in flour.
Working in batches Brown floured meat in the pot and add garlic, onions and beer.
Deglaze the pot and return the rest of the meat to the pot.
Cover and cook the meat until it is tender. (1.5 to 2 hours)
Add the carrots and potatoes and cook until they are tender. (45 minutes to 1 hour)
Turn off heat, cool down and put in the refrigerator overnight.
Skim off excess fat and return to a simmer.
Mash a few potatoes and carrots and return them to the pot.
Simmer for 5 minutes and serve.
Ooh, yum! I've never thought of putting Guinness with a lamb stew. Thanks for that
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Old 03-01-2014, 01:18 PM   #5
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PPO and I have already discussed this, I will be fixing this for St. Patrick's Day. Along with a Chocolate Stout Cake.

If you watch his video you can smell the onions.
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Old 03-01-2014, 03:15 PM   #6
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Ooh, yum! I've never thought of putting Guinness with a lamb stew. Thanks for that
It does go very well with the stew.
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Old 03-01-2014, 03:16 PM   #7
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PPO and I have already discussed this, I will be fixing this for St. Patrick's Day. Along with a Chocolate Stout Cake.

If you watch his video you can smell the onions.
I did mess up when filming and did not turn on the camera when I added the veggies and explained why I wanted to serve the next day.

You are saving me a big slice of the cake right?
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Old 03-01-2014, 03:42 PM   #8
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Originally Posted by powerplantop View Post
I did mess up when filming and did not turn on the camera when I added the veggies and explained why I wanted to serve the next day.

You are saving me a big slice of the cake right?
Of course! I snagged the recipe from King Arthur Flour "Chocolate Stout Cake" . It is very good... I guess I better make the full recipe instead of just a half...

Now I didn;t notice the mess up until you pointed it out, I understood why you wanted to serve it the next day. So you could remove the fat, besides it tastes better the next day.
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Old 03-02-2014, 08:46 AM   #9
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I have a boneless leg of lamb that I need to use for something. Do you think I can use it to make this stew?
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Old 03-02-2014, 09:03 AM   #10
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Originally Posted by lyndalou View Post
I have a boneless leg of lamb that I need to use for something. Do you think I can use it to make this stew?
Leg of lamb is more tender than the shoulder, so it wouldn't need to cook as long, but you can still use the recipe. Add the browned meat, carrots and potatoes to the pot at the same time and they should all be done 45 minutes to an hour later.
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beer, carrots, lamb, lamb stew, potatoes, recipe, stew

Lamb and Guinness Stew [url=http://www.flickr.com/photos/40726522@N02/12825737244/][img]https://farm8.staticflickr.com/7452/12825737244_566ffb72da_z.jpg[/img][/url] [url=http://www.flickr.com/photos/40726522@N02/12825737244/]Lamb and Guinness Stew[/url] by [url=http://www.flickr.com/people/40726522@N02/]powerplantop[/url], on Flickr 4 pounds boneless lamb shoulder 2 large onions 4 cloves of garlic 4 Tablespoons of flour 1 bottle of dark Guinness Beef or Lamb Stock 1 Sprig of Rosemary Salt & Pepper to taste 3 cups diced potatoes 2 cups diced carrots Cook the onions until they start to get some color, then remove. Season the meat with salt and pepper and dredge in flour. Working in batches Brown floured meat in the pot and add garlic, onions and beer. Deglaze the pot and return the rest of the meat to the pot. Cover and cook the meat until it is tender. (1.5 to 2 hours) Add the carrots and potatoes and cook until they are tender. (45 minutes to 1 hour) Turn off heat, cool down and put in the refrigerator overnight. Skim off excess fat and return to a simmer. Mash a few potatoes and carrots and return them to the pot. Simmer for 5 minutes and serve. 3 stars 1 reviews
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