Category
Soups & Stews
Servings
0
Prep Time
0 minutes
Cook Time
0 minutes
- 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
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb. carrots
- 2 medium onions
- 2 garlic cloves
- 1 ½ cups chicken broth
- 1 bottle 12 oz stout beer
- 6 medium red potatoes
- 2 fresh thyme springs
- 2 fresh rosemary springs
- 1 tbsp CanCooker Onion Pepper Seasoning
- ¼ cup heavy whipping cream
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.