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1 tablespoon butter<\/li>\n

1 tablespoon olive oil<\/li>\n

2 pounds lamb stew meat, cut into 2-inch cubes<\/li>\n

1 pound carrots, peeled and sliced into 1\/4-inch rounds<\/li>\n

2 medium onions, peeled, halved, and thinly sliced into 1\/4-inch half-moons<\/li>\n

2 cloves garlic, minced<\/li>\n

4 cups low-sodium chicken broth<\/li>\n

8 ounce baby red potatoes, quartered<\/li>\n

4 bay leaves<\/li>\n

2 fresh thyme sprigs<\/li>\n

2 fresh rosemary sprigs<\/li>\n

kosher salt and freshly ground black pepper<\/li>\n

1\/4 cup heavy whipping cream<\/li>\n<\/ul>\n<\/div>\n

\n

Instructions<\/div>\n

\n