Ingredients with Measurements:
- 2 lbs. lamb stew meat, cut into 1-inch pieces
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 1 ½ lbs. potatoes, peeled and cut into 1-inch pieces
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 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. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the lamb stew meat 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, water, potatoes, carrots, parsnips, bay leaves, thyme, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 ½ - 2 hours, or until the lamb and vegetables are tender.
7. Remove the bay leaves and discard.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 ½ - 2 hours
5. Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 385
- Fat: 15g
- Carbohydrates: 35g
- Protein: 28g
- Fiber: 6g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat.
- Chicken broth can be substituted for beef broth.
- Other root vegetables such as turnips or rutabagas can be substituted for parsnips.
Variations:
- Add a can of diced tomatoes for a slightly different flavor.
- Use beer instead of water for a more robust flavor.
- Add a tablespoon of Worcestershire sauce for a tangy kick.
Tips and tricks:
- Browning the lamb before adding it to the stew adds flavor and helps to seal in the juices.
- Simmer the stew on low heat to ensure that the meat and vegetables are cooked through and tender.
- Serve with crusty bread for dipping into the broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Sprinkle with chopped fresh parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Irish soda bread
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken the broth.
- If the stew is too thick, add a little more broth or water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
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:
- The lamb and vegetables in this stew create a savory and hearty flavor profile.
Serving suggestions:
- Serve with a pint of Guinness for a truly authentic Irish meal.
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Region: Irish