beer braised lamb stew

Beer-Braised Lamb stew with winter vegetables and kale cream

  • Author: Nichole Accettola
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 Servings 1x
  • Category: Stew
  • Method: braising
  • Cuisine: Scandinavian


Once all the root vegetables have been prepped, throwing the rest of the stew together can be done quickly. I like giving the meat a quick coat of flour before I sear it because it thickens the simmering liquid a bit, but for a soupier consistency, I’d skip that step. The pilsner adds an earthiness to the dish, and I imagine a darker beer would make this even more pronounced, if desired.




  • 2 medium onions
  • 3 medium carrots
  • 3 small parsnips
  • 6 russet potatoes
  • 1/2 head savoy cabbage
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 pounds boneless lamb shoulder or top
  • round, cut into 2-inch cubes
  • 6 tablespoons neutral oil
  • 2 cups pilsner


  • 2 large handfuls curly kale, washed and
  • stemmed
  • 1/2 cup crème fraîche or sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 5 sprigs fresh dill
  • Kosher salt and freshly ground pepper


  1. Peel and cut the onions into 1/2-inch wedges. Peel and cut carrots and parsnips into bite-sized pieces. Scrub or peel potatoes and cut into 2-inch chunks. Rip cabbage into large pieces.
  2. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 2 batches, tossing to coat thoroughly.
  3. Heat a 6-quart heavy-bottomed pot over medium heat. Add 2 T oil and half of the lamb cubes and cook until browned, about 6 minutes. Transfer to a plate. Add 2 T oil to the pot and brown the second half of the lamb. Reduce the heat if the bottom of the pot browns too much. Transfer to the plate.
  4. Heat the remaining 2 T oil in the pot over medium heat and sauté onions, carrots and parsnips until the onions are golden. Return the lamb to the pot and add the potatoes. Season with salt and pepper, and add the beer to deglaze. Stir occasionally, cooking the beer down until the pot is almost dry. Add enough water to just cover the lamb and vegetables, and simmer for 30 minutes.
  5. Meanwhile, make the kale cream. Rip kale into 1-inch pieces. Pulse it with the remaining ingredients in a food processor until slightly chunky. Season with salt and pepper. Refrigerate until ready to use.
  6. Add the cabbage to the stew and simmer for an additional 30 minutes or until the lamb is very tender. Season with salt and pepper.
  7.  Serve the stew in heated bowls with kale cream on the side.


  • Serving Size: 6

Keywords: beer braised, lamb stew, kantine, copenhagen