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–+ servings
Lamb stew on layed out in a yellow plate with a white bowl filled with okra and rice

Guinness Lamb Stew with Dumplings

A hearty Guinness lamb stew made with tender seared lamb loins simmered in a rich, stout-spiked broth, now with dumplings to soak up all that savory gravy.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

For the Stew
  • 6 pieces lamb loins about 3" thick
  • 4 tablespoons vegetable oil
  • ½ onion chopped
  • 2 large carrots chopped 1" thick, divided
  • 1 tablespoon minced garlic
  • ½ cup chopped celery
  • 2½ tablespoons tomato paste
  • 1 bottle Guinness stout approximately 11 oz
  • 3 cups broth beef or chicken
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 hot pepper Scotch bonnet or similar
  • 1 tablespoon crushed flavor pepper
  • ½ tablespoon allspice
  • Salt and black pepper to taste
For the Dumplings
  • 1 cup self-raising flour
  • ½ teaspoon salt
  • ½ cup cold water approx.
  • 1 teaspoon fresh thyme or parsley optional

Method
 

  1. Season lamb with green seasoning.
  2. Heat oil in a large, wide-bottom pot over medium-high until just starting to smoke.
  3. Brown each piece of lamb on both sides until nicely seared. Work in batches if needed. Remove and set aside.
  4. In the same pot, add garlic and onions. Cook until onions are translucent.
  5. Add half the carrots (reserve the rest for later) and celery. Stir well.
  6. Pour in half the Guinness, scraping up any browned bits from the bottom of the pot.
  7. Return lamb to the pot. Add remaining Guinness and broth, ensuring the lamb is fully covered in liquid.
  8. Add bay leaves, tomato paste, allspice, hot pepper, flavor pepper, and thyme.
  9. Cover and simmer over medium-low heat for about 2 hours, until lamb is tender and falling off the bone. Add more water or broth if needed.
  10. Make dumplings: In a bowl, combine flour, salt. Gradually add water to form a soft dough. Shape into small balls.
  11. Once lamb is tender, add the remaining carrots to the stew. Gently drop dumplings into the simmering broth, cover, and cook for 15 minutes until dumplings are fluffy and cooked through.
  12. Taste for salt and pepper. Serve hot.

Notes

For a thicker gravy, remove lamb and dumplings, stir in a cornstarch slurry, simmer until thickened, then return them to the pot.
Dumplings can be made ahead and frozen. Add straight to the stew from frozen, increasing cooking time by a few minutes.

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