Friday, July 1, 2011

Guinness + Lamb= Guinness Lamb Stew

Pictured red sauce is tomato paste.

This lamb has been dredged in flour and browned.
This flour will later act as a thickening agent for the stew.

 Simmer for longer in order for the flavors 
to blend nicely together.

If you would like your stew to be a little bit sweeter,
substitute rutabaga in place of turnips.

Bread shown in this picture
is homemade pita and goes very well
with the stew's flavors.

Recipe calls Guinness Stout
but we used Guinness Drought
for its preferred flavor (leftovers!).
This recipe can easily be adapted for a crock pot.

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