Ingredients with Measurements:
- 2 pounds of lamb shoulder, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups of beef broth
- 1 cup of red wine
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 1 cup of frozen peas
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the beef broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper to the pot.
6. Stir to combine and bring to a boil.
7. Reduce the heat to low and add the browned lamb back to the pot.
8. Cover and simmer for 1 hour.
9. Add the carrots and potatoes to the pot and stir to combine.
10. Cover and simmer for an additional 30 minutes, or until the vegetables are tender.
11. Add the frozen peas to the pot and stir to combine.
12. Cover and simmer for an additional 5-10 minutes, or until the peas are heated through.
13. Remove the bay leaves from the pot.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 30g
Protein: 35g
Sodium: 900mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Frozen peas can be substituted with canned peas or fresh peas.
Variations:
- Add chopped celery and parsnips for additional flavor and texture.
- Use lamb shanks instead of lamb shoulder for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
Tips and Tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a slotted spoon to remove the browned lamb from the pot to avoid excess oil and grease.
- Use a wooden spoon to scrape the bottom of the pot while cooking to release any browned bits and add flavor to the stew.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in an airtight container for up to 3 months.
Reheating Instructions:
- Reheat leftover stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a crusty bread on the side.
- Garnish with chopped fresh parsley or thyme.
Garnishes:
- Chopped fresh parsley or thyme
Pairings:
- Serve with a crusty bread or dinner rolls.
- Pair with a glass of red wine.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting Advice:
- If the stew is too thick, add additional beef broth or water to thin it out.
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken.
Food Safety Advice:
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food History:
- Lamb stew is a traditional Irish dish that dates back to the 18th century.
- It was a popular dish among farmers and shepherds who used readily available ingredients such as lamb, potatoes, and carrots.
Flavor Profiles:
- Rich, savory, and hearty
Serving Suggestions:
- Serve hot with a crusty bread or dinner rolls on the side.
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Taste: Savory, Herby, Earthy, Rich, Comforting