Beer Braised Lamb Stew

Beer Braised Lamb Stew


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This stew is so delicious. It combines the bold flavor of Dijon with the undertones of thyme. The beer-braised lamb is tender and juicy in this tasty broth. This dish is the perfect on a bed of rice!

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Time needed

15 min preparation + 2.5 hour cooking

Serving Size / Yield

4 servings


  • 1 ½ lb. lamb shoulder
  • 2 ½ C. dark beer
  • 3 carrots, chopped
  • 3 white potatoes, chopped
  • 2 tsp. dark brown sugar
  • 1 yellow onion, chopped
  • 3 slices of thick-cut bacon
  • 1 Tbs. Dijon mustard
  • 1 Tbs. fresh thyme, chopped
  • ½ tsp. ground all-spice
  • 3-4 bay leaves
  • Salt and pepper

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Preheat the oven to 300 degrees. Heat a large dutch oven on medium heat. Cook the bacon to brown it. Stir in the onions and sugar and cook until the onions are tender. Pour in the beer and scraped up the bits. Add the veggies and then the spices. Stir everything together. Place the dutch oven in the oven and let it cook for 2 ½ hours.

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