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Lamb Stew

Name: Lamb Stew
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings (2.50 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

7 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 1-1/2 hours

Makes

8 servings (2.50 quarts)

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

Lamb Stew Recipe photo by Taste of Home

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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; add 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.

Lamb Stew

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