Lamb Stew with Irish Stout and Fresh Mint

By Peggy Fallon
Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.


    • All Purpose Flour
    • Bay Leaf
    • boneless lamb shoulder
    • bottle Irish stout
    • such as Guinness
    • carrots
    • chicken stock or reduced-sodium chicken broth
    • fresh mint leaves
    • fresh or frozen peas
    • freshly ground black pepper
    • kosher salt
    • olive oil
    • Onions
    • tomato paste
    • turnips


    1. Preheat the oven to 300°F. Trim away any excess fat from the lamb. In a bowl, combine the flour, salt, and pepper. Add lamb and toss to coat.
    2. In a Dutch oven or other flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Working in 3 batches, add the lamb to the pot and cook, turning, until nicely browned on all sides. Remove to a plate.
    3. Discard the cooking oil from the pot
    4. Add the reserved lamb along with any juices that have collected on the plate, the bay leaf, and 1 tablespoon of the mint. Stir in the chicken stock and stout and cook uncovered over medium-high heat until the liquid begins to boil. Cover and cook in the oven for 2 hours, or until the lamb is fork-tender but not falling apart. Stir in the peas and cook 5 minutes longer, or until heated through. Taste, adding more salt and pepper if needed. Remove the bay leaf, stir in the remaining mint, and serve warm.