Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 turnip, peeled and chopped
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Return the lamb to the pot and add the beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
4. Add the carrots, potatoes, parsnips, and turnip to the pot and stir to combine. Simmer, covered, for another hour, or until the vegetables are tender and the lamb is cooked through.
5. Remove the bay leaves and discard. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 32g
Protein: 32g
Sodium: 1100mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Lamb can be substituted with beef or pork.
- Root vegetables can be substituted with any vegetables of your choice.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a cup of red wine for a richer flavor.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Browning the lamb before simmering adds more flavor to the stew.
- Use a heavy pot with a tight-fitting lid to ensure even cooking.
- Cut the vegetables into similar-sized pieces for even cooking.
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 parsley on top.
Garnishes:
Fresh parsley, chopped chives, or croutons.
Pairings:
Irish soda bread or crusty bread.
Suggested side dishes:
Roasted Brussels sprouts or a green salad.
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Irish stew is a traditional Irish dish that dates back to the 18th century. It was originally made with mutton, but lamb is now more commonly used.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve the stew with a pint of Guinness or a glass of red wine.
Related Categories
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Region: Irish
Taste: Savory, Herbaceous, Comforting, Meaty, Earthy