Robbie’s Inspiration – Recipes from around the world: Guinness Lamb Stew with Vegetables

I have never cooked with Guinness, although I have eaten steak and Guinness pie during my various trips to the UK. I found this recipe and also managed to ‘borrow’ a bottle of Guinness from my mother. This flavoursome stew was the result.


6 large lamb chops

2 tsp salt

2 tsp black pepper

125 ml plain cake flour

3 Tspn olive oil

2 medium onions, chopped

1 Tspn garlic flakes

3 Tspn tomato puree

250 ml Guinness

5 cups beef stock

2 cups cold water

2 bay leaves

1 tsp rosemary

4 large carrots, peeled and chopped

4 large potatoes, peeled and cut into quarters

2 Tspn cornflour plus 2 Tspn cold water

250 ml frozen peas


In a bowl, mix pepper, salt and flour. coat the chops in the flour mixture. Heat the olive oil in a large pot and brown the coated chops. Remove from the pot. Add a little more olive oil and fry the onions and garlic with 2 tablespoons of the cold water. Stir in the tomato paste. Add the meat back to the pot and cook for a few more minutes.

Add the Guinness, beef broth, rest of the water, bay leaves, and rosemary. Stir with a wooden spoon and ensure any bits on the bottom of the pot are loosened.

Bring to the boil and then turn down and simmer for 25 minutes.

Add the chopped carrots and potatoes and cook for another 30 minutes until the vegetables are soft.

Mix the corn flour in the water to make a paste. Add to the saucepan and stir through. Add the peas and cook for a further 7 minutes.

Serve with rice.

59 thoughts on “Robbie’s Inspiration – Recipes from around the world: Guinness Lamb Stew with Vegetables

  1. Most stouts and dark beers add real flvour to meat. I can’t remember the last time I drank a bottle of Guinness, but if you add a shot of ruby port before pouring it into the glass, it is delicious. 🙂
    Best wishes, Pete.

    Liked by 1 person

    1. Hi Jan, neither hubby nor I drink beer in any shape or form. I have some normal beers which I keep for my brother-in-laws but no stout. My mom always has a couple of bottles as she loves the stuff. This would work well with beef, I’m not sure about chicken which has a more delicate flavour which might be swamped.


  2. Looks and sounds delicious, Robbie. Although being part Irish, I’d have to serve with mash (yes, more spuds!).
    I always added Guinness to oxtail stew, but I’ve never found it here (I’ve used Castle Milk Stout instead). But the best Guinness is only found in Ireland – the brewery in Dublin is definitely worth visiting!

    Liked by 1 person

      1. That would be a lovely romantic weekend Robbie and wishing you the chance to do it soon.. Hopefully the numbers will go down again soon.. They are lifting quite a few of the restrictions for the UK now and I don’t need a PCR test only a lateral flow on day 2.. that might change of course before I am due to go at the end of February.. hugsx

        Liked by 1 person

    1. Hi Marian, I am quite lucky with baking and cooking as I have what my mother calls a ‘light touch’. I seem to just know when something will or won’t work in a recipe and I can amend it to make it work or better. Maybe it is because I do a lot of both.

      Liked by 1 person

  3. Hey Robbie – I really feel like I need to eat lamb now – this post made me hungry and looks so good
    also, the meat on the plate had the shape of a cowboy boot (to me at least)

    hope you are having a nice week

    Liked by 1 person

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