Lamb Stew

Lamb Stew makes a thick and rich meal you have got to try!

2 lbs. lamb stew meat, cut into 1 inch cubes

1 Tbsp. butter

1 Tbsp. olive oil

1 lb. carrots, sliced

2 medium onions, sliced

2 cloves garlic, minced

1 1/2 cups chicken broth or homemade recipe here

1 12 oz. bottle Guinness stout or additional 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 tsp. salt

1 1/2 tsp. pepper

1/4 cup heavy whipping cream

Preheat oven to 325 degrees.

In an oven proof 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 longer. Gradually add broth and beer. Stir in lamb, potatoes and seasonings.

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 and heat through.

Serves 8

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