Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch pieces
- 4 slices bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 large potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into chunks
- 1 small head cabbage, chopped
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special Equipment Needed:
- Large Dutch oven or heavy pot with lid
Step-by-Step Instructions:
1. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the lamb to the pot and cook until browned on all sides, about 5-7 minutes. Remove the lamb with a slotted spoon and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the beef broth, water, potatoes, carrots, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the cabbage to the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 27g
Protein: 32g
Sodium: 1200mg
Fiber: 6g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Beef broth can be substituted with chicken or vegetable broth.
- Cabbage can be substituted with kale or collard greens.
Variations:
- Add a splash of Guinness beer for a richer flavor.
- Add chopped parsnips for a sweeter taste.
- Use smoked bacon for a smokier flavor.
Tips and Tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into even-sized pieces for even cooking.
- For a thicker stew, add a slurry of cornstarch and water to the pot during the last 10 minutes of cooking.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Crispy bacon bits, fresh thyme, or chopped parsley.
Pairings:
Serve with a side of crusty bread or Irish soda bread.
Suggested Side Dishes:
Roasted root vegetables, mashed potatoes, or a green salad.
Troubleshooting Advice:
- If the stew is too thin, add a slurry of cornstarch and water to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly to avoid bacterial growth.
Food History:
Irish stew is a traditional Irish dish that dates back to the 1800s. It was originally made with mutton or lamb, potatoes, and onions, and was a staple dish for Irish farmers and laborers.
Flavor Profiles:
Savory, hearty, and comforting.
Serving Suggestions:
Serve with a pint of Guinness or a glass of Irish whiskey for an authentic Irish experience.
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Region: Irish