We first made this delicious stew in our Dutch oven over an open campfire, but it can be easily cooked on a conventional stovetop or simmered slowly in a crock pot.
Prep time:15 minutes
Cook time:1 - 1 1/2 hours (hands off time)
- 2-3 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 1 pound mushrooms, quartered
- 4 cloves garlic, minced
- 1 pound lamb,* cut into 1 inch cubes
- 1/2 cup flour
- salt and pepper
- 1 tablespoon tomato paste
- 1 bottle Guinness beer
- 2-4 cups bone broth (enough to simmer without boiling dry)
- 1 pound yams or sweet potatoes, peeled and cubed
- 2 carrots, cut into 1/2 inch rounds
- 1 bay leaf
- Fresh parsley to garnish
*Can also use beef, elk or venison
- Large, deep pot with a lid, a dutch oven or crock pot
- Dish for flouring meat cubes
Step 1. Saute
Heat the oil in the large pot. Add the onions and mushrooms and saute until the onions are soft and golden and mushrooms begin to release their liquid, about seven minutes.
Meanwhile, mix together the flour and salt and pepper in the shallow dish and coat the lamb cubes.
Step 2. Brown and deglaze
Add the cubes of floured lamb and the garlic to the pot. Brown the meat on all sides. Add any remaining flour mixture to the pot along with the tomato paste.
Add the yams and carrots, cook for a few more minutes, stirring until browned bits start to stick to the bottom of the pan.
Step 3. Cook the stew
Add the Guinness and broth to the pot along with 1 teaspoon of salt and the bay leaf. Stir to deglaze the pan, loosening any browned bits with a wooden spoon. Bring to a boil.
Then, reduce to a simmer partially covered until the meat is tender and falling apart, about 1- 1 1/2 hours.*
*Or transfer to a crock pot and cook on high for 3-4 hours.
Garnish with parsley and serve with fresh Guinness bread with butter, a green salad and sauteed cabbage and onions with caraway.