Lamb Stew Recipe
My grandmother used to make this stew as a special Sunday meal…and a memorable treat from Ireland. —Vickie Desourdy, Washington, North Carolina
This recipe is:
Healthy
Diabetic Friendly
Prep: 40 min.
Bake: 1-1/2 hours
Yield: 8 Servings
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
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 longer. Gradually add broth and beer. Stir in the lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper.
Cover and bake at 325° for 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).
Nutritional Facts 1-1/4 cups equals 311 calories, 12 g fat (5 g saturated fat), 88 mg cholesterol, 829 mg sodium, 23 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Lamb Stew in Healthy Cooking February/March 2012, p23
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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