Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 2 tbsp. vegetable oil
- 2 tbsp. all-purpose flour
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat.
3. Season the lamb chunks with salt and pepper, then coat them in flour.
4. Brown the lamb in the pot, working in batches if necessary, until all sides are browned. Remove the lamb and set it aside.
5. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
6. Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
7. Add the lamb back to the pot, along with the carrots, potatoes, celery, bay leaves, and thyme. Stir to combine.
8. Cover the pot with a lid and transfer it to the oven.
9. Bake for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
10. Remove the bay leaves and season with additional salt and pepper, if needed.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 26g
Protein: 38g
Sodium: 800mg
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Chicken broth can be used instead of beef broth.
- Parsnips can be used instead of potatoes.
Variations:
- Add a cup of frozen peas during the last 10 minutes of cooking.
- Use Guinness beer instead of water for a richer flavor.
- Add chopped tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and steaming the meat.
- Use a slotted spoon to remove the browned lamb from the pot to avoid overcrowding.
- Add a splash of Worcestershire sauce for extra depth of flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in bowls with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme, chopped parsley, or a dollop of sour cream.
Pairings:
Crusty bread, Irish soda bread, or a side salad.
Suggested side dishes:
Roasted root vegetables, mashed potatoes, or steamed green beans.
Troubleshooting advice:
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew. Bring the stew to a boil and let it thicken.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Irish stew is a traditional Irish dish that dates back to the 1800s. It was originally made with mutton, but lamb is now more commonly used.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve with a pint of Guinness or a glass of red wine.
Related Categories
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Region: Irish
Taste: Savory, Meaty, Herbal, Rich, Comforting