Guinness and Sheep Casserole

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Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

So sorry, Bo Peep. I found your lost sheep. And would ya just look at what I did with them!

Ingredients Nutrition

Directions

  1. In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown.
  2. Remove the bacon and drain on paper towels.
  3. Remove all but 3 tablespoons of the bacon fat from the pan.
  4. Season the lamb with the essence and salt, and sprinkle with the flour.
  5. Add the meat and bones to the pan and sauté until brown on all sides, about 5 minutes.
  6. Remove the meat and bones from the pan.
  7. Add the onions, carrots and leeks to the pan and sauté over medium-high heat until soft, about 5 minutes.
  8. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds.
  9. Add the Guinness, beef stock and potatoes, and return the meat and bones to the pot.
  10. Stir well and bring to a boil.
  11. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1½ hours, stirring occasionally and skimming any fat that forms on the surface.
  12. Remove from the heat, adjust seasoning, to taste, and discard the lamb bones.
  13. Serve hot.
Most Helpful

4 5

This worked out well for me. My husband (a Brit) liked it a lot. This may sound dopey, but I find it off putting that the name of the recipe is Guinness and Sheep rather than Guinness and Mutton. Would you like to eat Cow Stroganoff, or Beef Stroganoff?

4 5

Well Miller, this was good, and very useful as I had a new mix of Essence of Emeril (thanks Lennie), a bunch of fresh thyme and some sheep all needing to be used. DH loved it, it's definately a keeper, and I will make it again and again until it becomes a 5! Once again you've showed me Guiness isn't just for drinking!