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Dark Beer Lamb Stew



1½ Tbsp. olive oil

1½ lbs. lamb, cut into chunks

2 cups chicken stock

2 cups dark beer

1 large onion, sliced

1 bunch baby carrots, trimmed and peeled

3 celery stalks, chopped

1 rosemary stalk

1 lb. potatoes cut into cubes

1 lb. rutabaga cut into cubes

2 tsp. sugar

2 bay leaves


Heat oil in a medium sauce pan or Dutch oven over high heat.  Add lamb and cook for 3 minutes on each side. Add chicken stock and beer; cook for another 1-2 minutes before adding onions, carrots, celery, rosemary, potatoes, sugar and bay leaves. Bring to simmer.

Cover with lid and reduce heat to medium-low. Cook stew 2.5 hours until lamb is tender.

Before serving, remove bay leaves and rosemary stalk from stew and season with salt and pepper to taste.