Southwestern Lamb Stew

• 2 pounds lamb stew meat, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 5 1/2 cups vertically sliced onion (about 1 large)
• 3/4 cup less-sodium beef broth
• 2 to 3 tablespoons finely chopped chipotle chiles, canned in adobo sauce
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (12-ounce) bottle beer
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 350u0b0.
2. Sprinkle lamb with salt and pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add lamb; cook 8 minutes, browning on all sides. Remove lamb from pan; set aside. Add onion to pan; saute 5 minutes or until golden brown. Add broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in chiles and the next 5 ingredients (through beer). Return lamb to pan; bring to a boil. Cover and bake at 350u0b0 for 1 hour and 15 minutes or until lamb is tender. Sprinkle with cilantro.

lamb stew meat, salt, freshly ground black pepper, cooking spray, onion, beef broth, chipotle chiles, tomato paste, ground cumin, chili powder, tomatoes, fresh cilantro

Taken from www.myrecipes.com/recipe/southwestern-lamb-stew (may not work)