Lamb Stew

• 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 325u0b0. 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 cream; heat through.
3. Place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

lamb stew meat, butter, olive oil, carrots, onions, garlic, chicken broth, stout, red potatoes, bay leaves, thyme, rosemary sprigs, salt, pepper, heavy whipping cream

Taken from www.tasteofhome.com/recipes/lamb-stew/ (may not work)