Guinness and Lamb Stew


2 pounds American Lamb stew meat, cubed
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons canola oil, divided
2 leeks, chopped (white and light green parts only)
1 yellow onion, chopped
1 tablespoon chopped fresh thyme
2 tablespoons tomato paste
12 ounces GuinnessĀ®
3 cups water
3 Yukon Gold potatoes, chopped


Season lamb with salt and pepper; toss with flour. In a pot over medium-high heat, brown the lamb in 1 tablespoon oil for 8 minutes, stirring occasionally. Remove lamb from pot. Add 1 tablespoon oil, leeks, onion and thyme; cook until leeks are soft, 4 minutes. Stir in tomato paste; return lamb to pot. Add Guinness and water; bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Add potatoes; cook until lamb and potatoes are tender, 1 to 1-1/2 hours longer.

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PREP TIME: 20 Minutes

COOK TIME: 2-3 hours