Lamb Stew

Name: Lamb Stew
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings (2-1/2 quarts).
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

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina

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 rosemary. Stir in cream; heat through.
Freeze option: 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.

Nutrition Facts

1-1/4 cups: 311 calories, 12g fat (5g saturated fat), 88mg cholesterol, 829mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Reviews

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Average Rating:

sgronholz

Mar 29, 2020

This recipe was absolutely delicious! Although I used beef instead of lamb, my husband said it tasted just like the stew he had in Ireland.
schamberlain

Jul 27, 2016

Amazing! The meat is so tender and the broth has so much flavor. Delicious
Zocoyota

Oct 2, 2014

It was delicious the meat was so juicing
khegeman

Mar 10, 2014

Thought the beer taste was too strong.
cjmorgant110

Apr 5, 2012

Very yummy. I substituted Yukon Gold potatoes for Red as I like those better. Also had trouble finding Lam Stew meat so had the butcher take a leg of lamb, de-bone it and cut into stew meat. Was very tender.
melfreas

Mar 14, 2012

Delicious!! And easy to prepare. We found the amount of pepper to be a little overpowering, so I'll just add less when I make it again. I cut the carrots and potatoes into more bite size pieces, cooked it for 1 1/2 hours, and that may have been just slightly too long - they both got a little mushy. Didn't really mind it though because it added to the creaminess once the heavy whipping cream was added. The next time I make it I may cut the pieces a bit bigger to see how it turns out. Overall, a very good recipe!!
dmsl56

Feb 6, 2012

I have never been a great stew fan and have never found a recipe that I really liked. That's all changed now. This recipe was EXCELLENT. So tasty, and distinct flavors. I cut the lamb and veggies more bite sized than one inch and it cooked a bit faster - about an hour and a half - and the lamb was really tender and the vegetables were not mushy. Really really good.