2 lbs lamb stew meat
1 tablespoon butter
1 tablespoon olive oil (I use garlic infused olive oil)
1 lb carrots, slice into chunks
2 med. onions, sliced
2 garlic cloves, minced
1 1/2 cups chicken broth
1 bottle Guinness stout (if you don’t have this any good beer can be used)
6 medium red or gold 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 the oven to 325 degrees. In a heavy Dutch oven, brown the lamb in the butter and olive oil. Remove and keep warm. In the same pan, saute the carrots and onions until just beginning to become tender. Add garlic, cook 1 minute. Gradually add the broth and stout, stirring to loosen up the bit on the bottom of the pan. Add lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.
Cover pan and bake 1 1/2 hours to 2 hours, until the meat and veggies are tender. Stir at least every 30 minutes. Discard bay leaves, thyme stems and rosemary stems. Stir in cream and allow to heat through.
Best served with Irish soda bread, but is also good with yeast rolls, biscuits or fresh bread.
Home Fresh 