Ingredients with Measurements:
- 2 lbs Brigasca sheep meat, cut into cubes
- 4 medium potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the cubed Brigasca sheep meat and brown on all sides.
4. Add the diced potatoes and sliced carrots to the pot.
5. Pour in the beef broth and add the dried thyme and rosemary.
6. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4 to 6 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 3g
Cholesterol: 120mg
Sodium: 400mg
Total carbohydrates: 20g
Dietary fiber: 3g
Sugar: 4g
Protein: 40g
Substitutions for ingredients:
- You can use lamb or beef instead of Brigasca sheep meat.
- You can use chicken or vegetable broth instead of beef broth.
- You can add other vegetables such as celery or turnips.
Variations:
- You can add a can of diced tomatoes for a more tomato-based stew.
- You can add a splash of red wine for a richer flavor.
- You can add a tablespoon of tomato paste for a thicker stew.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a sharp knife to cut the meat into even cubes for even cooking.
- Use a lid to keep the stew from evaporating too quickly.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh rosemary or thyme on top.
Garnishes:
Garnish the stew with chopped fresh parsley or chives.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice:
If the stew is too thin, you can add a slurry of cornstarch and water to thicken it. If the stew is too thick, you can add more broth or water to thin it out.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat. Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Brigasca sheep is a breed of sheep native to the Piedmont region of Italy. It is known for its tender and flavorful meat, which is often used in traditional Italian stews and soups.
Flavor profiles:
This stew is hearty and savory, with a rich meaty flavor and a hint of herbs.
Serving suggestions:
Serve the stew with a glass of red wine for a cozy and comforting meal.
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Region: Portuguese
Taste: Savory, Herbal, Earthy, Comforting