Recipe Categories
Soup & Stews
Lamb Stew
3
tablespoons vegetable oil
3 pounds beef or lamb sirloin, trimmed of fat and cut into 1-inch cubes
3 large yellow onions, chopped
6 large carrots, peeled, quartered lengthwise and cut into 1-inch pieces
2 tablespoons garlic, minced
3 bottles Guinness Extra Stout
6 to 8 cups beef stock, unsalted if available
3 tablespoons molasses
1 teaspoon Worcestershire sauce
2 bay leaves
2 tablespoons fresh thyme, chopped fine
salt and fresh ground black pepper
In a
large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat.
Season the meat generously with salt and pepper, then sear on all sides for 5 to
7 minutes. Sear the meat in batches to avoid overcrowding. Remove the seared
meat and set aside.
Reduce the heat to medium and add the onions. Use a wooden spoon to scrape the
brown bits from the bottom of the pan. Cook for 15 minutes or until the onions
begin to brown. Stir in the carrots and garlic, cook for 5 minutes, and add the
meat back to the pot.
Stir in the Guinness and enough beef stock to cover. Add the bay leaf, molasses
and Worcestershire sauce. Increase the heat to a boil, stir, and reduce to a
simmer and cover. Simmer for 1 1/2 hours or until the meat is fork tender. Add
the fresh thyme, season to taste with salt and pepper, and serve.