Lamb Stew Recipe

Lamb Stew Recipe
TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours
YIELD:8 servings
2 pounds lamb stew meat, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon olive oil
1 pound carrots, sliced
2 medium onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth
6 medium red potatoes, peeled and cut into 1-inch cubes
4 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 teaspoons salt
1-1/2 teaspoons pepper
1/4 cup heavy whipping cream
1. Preheat oven to 325°. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, saute carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.
2. Cover and bake 1-1/2 to 2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream; heat through. Yield: 8 servings (2-1/2 quarts).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s