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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My grandmother used to make this stew as a special Sunday mealâ¦and a memorable treat from Ireland. âVickie 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. Yield: 8 servings (2-1/2 quarts).
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