Mouton Au Guinness
Experience the rich and hearty flavors of "Mouton Au Guinness," an indulgent lamb stew infused with the deep, malty richness of Guinness beer. Featuring succulent chunks of tender lamb shoulder, slow-braised with aromatic vegetables like onions, carrots, and celery, this dish is elevated by earthy herbs such as fresh thyme and bay leaves. The stew’s flavorful base, made with a robust blend of Guinness and beef stock, enriches every bite, while baby potatoes add a satisfying, comforting touch. Perfect for a cozy weekend dinner, this slow-cooked masterpiece boasts a melt-in-your-mouth texture and pairs beautifully with crusty bread or creamy mashed potatoes. Garnished with fresh parsley for a pop of color and freshness, "Mouton Au Guinness" is a must-try recipe for fans of hearty, pub-style comfort food.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (boneless)
- 3 tbsp olive oil
- 2 large onions, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 500 ml Guinness beer
- 500 ml beef stock
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 500 g baby potatoes, halved
- 2 tbsp parsley, chopped (for garnish)
Instructions
Cut the lamb shoulder into bite-sized chunks and pat them dry with a paper towel. Season with salt and pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb chunks in batches until browned on all sides. Remove the browned lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften and the onions are translucent.
Stir in the flour and tomato paste, cooking for about 1 minute to eliminate the raw flour taste.
Slowly pour in the Guinness beer and beef stock, scraping the browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a simmer.
Return the seared lamb to the pot. Add the bay leaves, thyme sprigs, and baby potatoes. Stir to combine.
Reduce the heat to low, cover, and let the stew simmer gently for 2.5-3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt and pepper, if needed. Discard the bay leaves and thyme sprigs before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or over a bed of mashed potatoes for a complete meal.
Nutrition Facts
Calories |
5081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.9 g | 442% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 31.0 g | ||
| Protein | 297.6 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 8020 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
