This hearty winter stew can be made with either lamb or beef and is flavoured with your choice of stout beer or red wine. We thicken it with a traditional butter paste known as a beurre manié.

Yield: Serves 8.



  • 3 lb (1.5 kg) boneless lamb, cubed or boneless beef chuck steak, cubed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 1/2 cup stout or dry red wine
  • 8 cups chicken broth or water
  • 4 cups cubed peeled yellow potatoes (½ inch)
  • 2 cups chopped onions
  • 1 cup cubed carrots (½ inch)
  • 1 cup cubed parsnips or turnips (½ inch)
  • 5 cloves garlic, finely chopped
  • 3 sprigs fresh thyme*
  • 2 sprigs fresh rosemary*
  • 2 bay leaves*
  • 1/3 cup all-purpose flour
  • 1/3 cup salted butter, softened
  • 1 1/2 cups frozen green peas


  1. Sprinkle lamb with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Add lamb and cook, stirring, for 5 minutes. Reduce heat to medium.
  3. Add stout and cook, scraping to loosen browned bits. Cook, stirring, until liquid is reduced by half, about 8 – 10 minutes.
  4. Add broth, potatoes, onions, carrots, parsnips, garlic, thyme, rosemary and bay leaves; stir to combine. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 – 25 minutes.
  5. Meanwhile, knead flour into butter to form a paste; set aside.
  6. Remove and discard thyme, rosemary and bay leaves from lamb mixture. Add butter paste and cook, stirring, to dissolve. Bring to a boil.
  7. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes.
  8. Stir in peas and cook, uncovered, stirring occasionally, for 2 minutes. Serve immediately.
Nutritional analysis per serving:

436 calories, 16.1 g fat, 42.9 g protein, 30.1 g carbohydrate, 4.5 g fibre, 873 mg sodium


We used Guinness Draught for the stout in this recipe.


The butter paste made in this recipe is called a beurre manié, which literally means “kneaded butter”. A beurre manié is traditionally used to help thicken sauces.