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Lamb Stew

Lamb Stew
My grandmother used to make this stew as a special Sunday meal…and a memorable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
8 ServingsPrep: 40 min. Bake: 1-1/2 hours

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

  • 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.
  • 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
© Taste of Home 2013

2 of 2

Lamb Stew (continued)

Directions (continued)

  • rosemary. Stir in cream; heat through. Yield: 8 servings (2-1/2
  • quarts).
Nutrition Facts: 1-1/4 cups equals 311 calories, 12 g fat (5 g saturated fat), 88 mg cholesterol, 829 mg sodium, 23 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013