Lamb Stew
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Category
Soups & Stews
- In any CanCooker on a medium-to-medium low heat source brown the lamb in the oil and butter.
- Remove and keep warm.
- Sauté the carrots and the onions in the drippings until crisp and tender.
- Add garlic and cook for 1 minute.
- Gradually add the broth and the beer.
- Stir in the lamb, potatoes, thyme, rosemary and CanCooker’s Onion Pepper Seasoning.
- Cover and simmer for 1 ½ hours, until the meat and the potatoes are tender, stirring every 30 minutes.
- Discard the thyme and rosemary leaves.
- Stir in the cream and heat through.
- Ladle into bowls and enjoy.
Ingredients
-
2 lbs. lamb stew meat - cut into 1-inch cubes
- 1 tbsp butter
- 1 tbsp olive oil
-
1 lb. sliced carrots
-
2 medium thinly sliced onions
-
2 minced garlic cloves
- 1 ½ cups chicken broth
- 1 bottle 12 oz stout beer
-
6 medium red potatoes - peeled and cut into 1-inch cubes
- 2 fresh thyme springs
- 2 fresh rosemary springs
-
1 tbsp CanCooker Onion Pepper Seasoning
- ¼ cup heavy whipping cream
Things You Need
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Directions
- In any CanCooker on a medium-to-medium low heat source brown the lamb in the oil and butter.
- Remove and keep warm.
- Sauté the carrots and the onions in the drippings until crisp and tender.
- Add garlic and cook for 1 minute.
- Gradually add the broth and the beer.
- Stir in the lamb, potatoes, thyme, rosemary and CanCooker’s Onion Pepper Seasoning.
- Cover and simmer for 1 ½ hours, until the meat and the potatoes are tender, stirring every 30 minutes.
- Discard the thyme and rosemary leaves.
- Stir in the cream and heat through.
- Ladle into bowls and enjoy.