My grandmother used to make this stew as a special Sunday meal. It’s also a memorable treat from Ireland. If you like your stew thick and rich, you’ve got to try this one!
—VICKIE DESOURDY WASHINGTON, NC
PREP: 40 MIN. • BAKE: 1 1/2 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
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
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 the cream; heat through.
PER SERVING 1 1/4 cups equals 311 cal., 12 g fat (5 g sat. fat), 88 mg chol., 829 mg sodium, 23 g carb., 4 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.