Ingredients
2 pounds lamb stew meat, cut into 1-inch cubes1 tablespoon butter1 tablespoon olive oil1 pound carrots, sliced2 medium onions, thinly sliced2 garlic cloves, minced1-1/2 cups reduced-sodium chicken broth1 bottle (12 ounces) Guinness stout or additional reduced-sodium chicken broth6 medium red potatoes, peeled and cut into 1-inch cubes4 bay leaves2 fresh thyme sprigs2 fresh rosemary sprigs2 teaspoons salt1-1/2 teaspoons pepper1/4 cup heavy whipping cream
Preparation
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.
