Lamb and Turnip Stew with Stout

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This was an outstanding dish. I think the bad reviews are from those that don't like turnips as they can be bitter. I always throw a potato in with them and discard it later. Personally I could live on turnips! I've traveled all over the world and different countries use many different flavors that we do in the US. For anyone that didn't like it, just try it again and make sure you cook it long enough for the beer to blend with the other flavors. Be adventurous...there are a whole world of tastes out there to enjoy!

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Turnips need a little bit of prep. Turnips can add a very earthy, bitter taste. Boil turnips in a pot of water for 30 minuets with a potato. Drain water and then discard potato. Your stew will be great! Also, soak whole uncleaned carets in cool water for a 5-10 minuets as well.

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I tried this recipe about three times now. I've used Guinness every time and it is nothing short of wonderful. In reference to comments calling this stew bitter, I find that in the U.S., many people are used to eating stews that are bland. Rich, and truly flavorful stews are often labelled too bitter, too spicy, etc. Having eaten stews from different countries, I found that what a lot people call stews here is more similar to tomato sauce with salt, thrown over meat, cooked in under 30 minutes. This stew has bitter tastes because it has stout. Coq au vin is acidic because it has red wine. Gumbo is slimy, well because it has okra. Get my drift? If you are someone who has been thinking of trying this stew, there really is only one consideration: do you like stout beer or not? If not, move on to the next recipe.

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Unfortunately I did not read the other reviews before making this recipe. My mistake. This stew smelled really good and when you take the first bite it starts out tasting good but then turns very bitter in the back of your throat. It was horrible. I drained the broth and rinsed the meat and vegetables and make another sauce. I was able to salvage the $40 worth of lamb and it tasted good. There is something about the combination of the beer and the turnips that does not work. Don't waste your time or money on this recipe.

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I agree that this recipe as is can be pretty bitter (especially since I was using Guinness extra stout so I added about a dozen chopped up prunes. They dissolve into the stew, add some sweetness and also some healthy fiber. I always use prunes when cooking with beer to counteract the bitterness. Or you can a tbsp or two of brown sugar. But with those additions, it was delicious.

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I have to say...my husband said this was the best stew he ever had! My son loved it as well. The next day after serving this for dinner, I got a text from my husband saying they were still talking about how delicious this was. As for the bitter beer comments...my store was out of Guinness so with a little research on my iPhone, I came up with Yingling's Black & Tan as a good substitute. There was absolutely no bitterness...just delicious flavor the first day and even better as leftovers!

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This was disapointing. After reading the reviews, I replaced half the stout with a quickly-made lamb broth. The result tasted fine, but you couldn't taste the lamb. Given how much lamb costs, I don't think I'm going to use this recipe again. If I pay for lamb, I want to taste lamb.

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very good. Ann here in the south we eat
a lot of turnips. You might say it is a
staple. We like to put the turnips in
our turnip greens, as well as equal
parts potatoes and turnips mashed
together sooooo good.

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Bought all of the ingredients and THEN read the reviews...and got scared! I did use two cans of Guinness. I have to admit, I LOVE beer - I drink pale ales or lagers (I would never drink a guinness but the lovely smell of beer was wonderful! I was SO afraid of the bitterness. I did add carrots that I had on hand, and am glad I did - they worked great in the stew. I tasted as I went along, and noticed the bitterness/beeriness subsided as it cooked. But the end of the cooking time, there wasn't bitterness at all...more of a lovely hint of beer - it was DELICIOUS! Reheated the next day and even less of a beer flavor. SIDE DISH: You could go rice or egg noodles, but honestly - the best thing you could pair with this is a big slice of crusy bread slathered in butter. Went perfectly! I would make it again for sure. (didn't give 5 stars because you've really got to knock my socks off for that to happen, I'm pretty strict about ratings.

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Very tasty, will definitely make again. Used 50/50 stout and beef stock. Not bitter at all; in fact, may use more beer next time. I did not use Guinness because it is a very bitter stout - used an oatmeal stout from Trader Joe's instead. Also added carrots for the last 30 min of cooking because I like more veg, but it wasn't really necessary.