- 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
- 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.
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.