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From HOTPLATE SG60

Guinness lamb stew

Brown the lamb in butter, listen for the stout hitting the pot, and give the stew time. Chris Choo cooks with Gerry Cox in this HOTPLATE lesson.

Finished Guinness lamb stew with lamb, carrot and celery in a blue bowl
The finished stew from the original HOTPLATE episode

Chris Choo with Gerry Cox

A pot that takes you home.

When the stout hits the pot, Gerry says the smell takes him back to his mum’s kitchen. This is Chris’s Guinness version of Irish lamb stew, with carrots, celery and chicken stock. He builds the flavour in the same pot from the first sear to the slow simmer.

Ingredients

Chris cooks by feel. The film calls for a sprig of rosemary and leaves the other amounts, the cut of lamb and the serving count open.

Lamb and coating

  • Lamb
  • Salt
  • Flour, for a light coating
A bowl of lightly floured lamb beside a blue pot.
Lightly floured lamb ready for the pot · HOTPLATE episode

Butter and vegetables

  • Butter
  • Onion
  • Carrot
  • Celery
  • Garlic
Chris stirs carrot, celery and onion in a blue cooking pot.
Carrot, celery and onion in the original HOTPLATE kitchen

Seasoning and liquids

  • Black pepper
  • Guinness stout
  • 1 sprig of rosemary
  • Chicken stock
Rosemary is visible in the blue pot as Chris pours in chicken stock.
Rosemary and stock in Chris’s stew · HOTPLATE episode

Method

  1. Season and flour the lamb.

    Season the lamb with salt and toss it in a little flour. Shake off the excess. A light coating helps thicken the sauce later.

    Chris and Gerry working over the bowl of lamb.
    Seasoning and coating the lamb · HOTPLATE episode

  2. Brown the lamb in butter.

    Give the meat time to colour and some of its fat to render into the butter. Lift the lamb out, leaving the browned bits in the pot.

    Chris lifts browned lamb from the blue cooking pot.
    Lifting the seared lamb out of the pot · HOTPLATE episode

  3. Cook the vegetables in the same pot.

    Cook the onion and celery, then add the carrot, garlic and black pepper. Let the vegetables take on some colour in the rendered lamb fat, then return the lamb to the pot.

    Chris stirs the vegetables in the blue pot before returning the browned lamb.
    Sautéing the vegetables before the lamb goes back in · HOTPLATE episode

  4. Deglaze with Guinness.

    Pour in the stout and stir, scraping the bottom gently. Let the browned bits loosen into the sauce.

    Chris stirs the stew in the blue pot after adding Guinness.
    Stirring the stew after adding Guinness · HOTPLATE episode

  5. Add the rosemary and stock. Simmer gently.

    Add a sprig of rosemary, then the chicken stock. Lower the heat to a gentle simmer. Check the liquid as it reduces and cook until the lamb is tender.

    Chicken stock being poured into the blue pot with rosemary.
    Chicken stock goes in before the simmer · HOTPLATE episode

  6. Ladle into bowls.

    Serve the stew once the lamb is tender. In the film, Gerry gets the first spoonful.

    Two blue bowls filled with finished Guinness lamb stew.
    The finished bowls on the HOTPLATE table

Go by tenderness. The lesson gives no fixed simmer time. Check the lamb and keep an eye on the sauce as it reduces.

From the episode

Watch the film.

See this lesson in the collection Watch on YouTube

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