Lamb Stew

15 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 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. 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.
  3. 3
    Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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