Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup barley
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and brown 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 sauté until softened, about 5 minutes.
5. Add the beef broth, barley, carrots, celery, bay leaves, thyme, salt, and pepper to the pot and stir to combine.
6. Return the lamb to the pot and bring the mixture to a boil.
7. Reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the lamb is tender and the barley is cooked through.
8. Remove the bay leaves and discard.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the lamb, low heat for simmering the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 400
Fat: 19g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Fiber: 7g
Sugar: 5g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Barley can be substituted with quinoa or rice.
- Carrots and celery can be substituted with other vegetables such as potatoes, turnips, or parsnips.
Variations:
- Add a can of diced tomatoes for a tomato-based Irish stew.
- Use lamb shanks instead of lamb shoulder for a richer flavor.
- Add a splash of Guinness beer for a deeper flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onion and garlic.
- Add more broth if the stew becomes too thick during cooking.
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 sprig of fresh thyme on top.
- Garnish with chopped parsley or chives.
Garnishes:
- Fresh thyme sprigs
- Chopped parsley or chives
Pairings:
- Serve with a side of Irish soda bread or crusty bread.
- Pair with a glass of red wine or a pint of Guinness.
Suggested side dishes:
- Irish soda bread
- Crusty bread
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lamb is tough, continue to simmer the stew until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer 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, but lamb is now more commonly used. The dish was popular among Irish peasants due to its simple ingredients and hearty flavor.
Flavor profiles:
This Irish stew is savory and hearty, with tender chunks of lamb, chewy barley, and flavorful vegetables. The broth is rich and comforting, with notes of thyme and bay leaves.
Serving suggestions:
Serve this Irish stew on a cold winter night with a side of Irish soda bread and a pint of Guinness. It's the perfect comfort food!
Related Categories
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Region: Irish
Taste: Savory, Herby, Meaty, Earthy, Comforting