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Lamb Stew

TOTAL TIME: Prep: 40 min. Bake: 1-1/2 hours YIELD: 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

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. 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. 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.

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.

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