Guinness Lamb Stew with Dumplings

Ingredients

• 6 pieces (about 7.5 cm thick)lamb loins
• 60 mlvegetable oil
• 1/2onion, chopped
• 2 largecarrots, cut into 2.5 cm pieces and divided
• 1 tablespoonminced garlic
• 75 gchopped celery
• 2 1/2 tablespoonstomato paste
• 1 bottle (approximately 325 ml)Guinness stout
• 710 mlbeef or chicken broth
• 2bay leaves
• 4 sprigsthyme
• 1hot pepper, such as Scotch bonnet
• 1 tablespooncrushed flavour pepper
• 1/2 tablespoonallspice
• to tastesalt and black pepper
• 125 gself-raising flour
• 1/2 teaspoonsalt
• 120 ml approximatelycold water
• 1 teaspoon, optionalfresh thyme or parsley

Instructions

1. 1

   Season the lamb

   Season the lamb with green seasoning.

2. 2

   Heat the oil

   Set a large, wide-bottomed pot over medium-high heat and heat the oil until it just begins to smoke.

3. 3

   Brown the lamb

   Sear the lamb pieces on both sides until well browned, working in batches if necessary. Remove them from the pot and set aside.

4. 4

   Cook the aromatics

   Add the garlic and onion to the same pot and cook until the onion turns translucent.

5. 5

   Add vegetables

   Stir in half of the carrots, reserving the rest for later, along with the celery.

6. 6

   Deglaze with stout

   Pour in half the Guinness and scrape the browned bits from the bottom of the pot.

7. 7

   Add liquid

   Return the lamb to the pot, then add the remaining Guinness and the broth, making sure the lamb is fully covered.

8. 8

   Add seasonings

   Add the bay leaves, tomato paste, allspice, hot pepper, crushed flavour pepper and thyme.

9. 9

   Simmer the stew

   Cover and simmer over medium-low heat for about 2 hours, until the lamb is tender and falling off the bone. Add more water or broth if needed.

10. 10

    Make dumpling dough

    Mix the flour and salt in a bowl. Gradually add the water to make a soft dough, then shape it into small balls.

11. 11

    Cook dumplings

    When the lamb is tender, add the reserved carrots. Gently drop the dumplings into the simmering broth, cover and cook for 15 minutes, until fluffy and cooked through.

12. 12

    Season and serve

    Taste the stew and adjust the salt and black pepper. Serve hot.

What is Guinness lamb stew?

This is a Caribbean-style take on a slow-simmered lamb stew, with Guinness adding a deep, malty note to the broth. It combines seared lamb, familiar stew vegetables and seasonings with dumplings cooked right in the pot.

The long simmer makes the lamb tender, while the dumplings soak up the savoury gravy. The recipe’s method calls for green seasoning at the start, though it is not included in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 0g protein, 0g carbs, 0g fat.

The flour dumplings and carrots provide much of the carbohydrate, while the lamb and vegetable oil contribute most of the protein and fat. Serve a moderate amount of dumplings with the lamb and add greens or another non-starchy vegetable to balance the plate.

Build flavour in the pot

Searing: Browning the lamb first leaves browned bits in the pot that contribute flavour to the liquid. Brown the pieces in batches if they crowd the base.

Guinness: Adding half the stout to the hot pot lets you scrape up those browned bits before the rest of the liquid goes in. The beef or chicken broth then brings the lamb under the simmering liquid.

Keep the vegetables distinct

First addition: Half the carrots and the celery go in before the long simmer, where they soften and flavour the broth.

Reserved carrots: The remaining carrots are added when the lamb is tender. This shorter cooking time helps them keep more shape in the finished stew.

Cook the lamb until tender

Allow about 2 hours of covered simmering over medium-low heat, checking that the pot is gently simmering rather than boiling hard. The recipe’s cue is lamb that is tender and falling off the bone.

Liquid level: The lamb should be fully covered when the Guinness and broth have been added. If the liquid gets too low during cooking, the method allows for more water or broth.

Shape and cook the dumplings

Soft dough: Add the cold water gradually to the flour and salt, stopping when the dough is soft enough to shape into small balls.

Gentle cooking: Drop the dumplings into simmering broth and keep the pot covered for 15 minutes. They are ready when fluffy and cooked through.

Serve it hot

The dumplings make the stew filling, so serve them alongside the lamb and carrots with plenty of broth. A simple green salad or steamed greens can add a fresh contrast to the rich gravy.

The recipe suggests fresh thyme or parsley as an optional finishing touch.

Recipe notes & tips

• Brown the lamb in batches if needed so the pieces can sear on both sides.
• Scrape the base of the pot well when adding the first half of the Guinness.
• Keep the reserved carrots aside until the lamb has become tender.
• Add the dumplings only once the broth is simmering.
• Check a dumpling after 15 minutes to confirm it is fluffy and cooked through.
• The method calls for green seasoning, but it is not specified in the ingredient list.

Variations

• Choose your broth: Use either beef or chicken broth as listed.
• Adjust the heat: Use a milder hot pepper if you prefer less heat.
• Finish with herbs: Add the optional fresh thyme or parsley before serving.
• Change the dumpling size: Shape smaller balls for more dumplings in each portion.
• Use the listed pepper: Keep crushed flavour pepper in the stew for its savoury seasoning.

Common mistakes to avoid

• Crowding the pot: Brown the lamb in batches so the pieces can sear rather than steam.
• Skipping the scrape: Loosen the browned bits with the first half of the Guinness for a more flavourful base.
• Adding all the carrots early: Reserve half for the end so they have a shorter cooking time.
• Boiling too vigorously: Keep the stew at a gentle simmer while the lamb cooks.
• Adding dumplings too soon: Wait until the lamb is tender before adding them and the reserved carrots.
• Guessing at dumpling doneness: Cook covered for 15 minutes and check that the dumplings are fluffy and cooked through.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or broth if the gravy has thickened.

Frequently asked questions