Lamb and Stout Stew

Lamb and Stout Stew: Main Image

Quick Facts

Servings: 8
Prep Time: 25 min.
Cook Time: 2 hr. 30 min.
Total: 2 hr. 55 min.
An easy, one-pot Irish feast—perfect for a cold night in.

Ingredients

  • 2 lbs lamb stew meat, cubed
  • Salt and pepper, to taste
  • 2 Tbs all-purpose flour
  • 2 Tbs canola oil, divided
  • 2 leeks, chopped (white and light green parts only)
  • 1 yellow onion, chopped
  • 1 Tbs fresh thyme, chopped
  • 2 Tbs tomato paste
  • 1 12 oz stout beer
  • 3 cups water
  • 3 Yukon Gold potatoes, chopped

Directions

  • Season lamb with salt and pepper; toss with flour. In a pot over medium-high heat, brown the lamb in 1 tablespoon of oil for 8 minutes, stirring occasionally. Remove lamb from pot.
  • Add 1 tablespoon of oil, leeks, onion, and thyme; cook until leeks are soft, around 4 minutes.
  • Stir in tomato paste; return lamb to pot. Add stout 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.

Nutrition Facts

Calories 322
  Calories from Fat 150 (47%)
(26%)Total Fat 17g
(29%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(25%)Cholesterol 76mg
(5%)Sodium 109mg
(21%)Potassium 734mg
Total Carbohydrate 19g
(7%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(47%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.