Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp dried blessed thistle
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the lamb and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Sprinkle the flour over the onion and garlic and stir to combine.
5. Pour in the beef broth, red wine, and tomato paste. Stir to combine.
6. Add the blessed thistle, thyme, salt, and black pepper. Stir to combine.
7. Return the lamb to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. Add the potatoes and continue to simmer for an additional 30 minutes, or until the potatoes are tender.
10. Add the frozen peas and cook for an additional 5 minutes, or until heated through.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 435
Fat: 18g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 1000mg
Carbohydrates: 29g
Fiber: 5g
Sugar: 5g
Protein: 33g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Blessed thistle can be substituted with dried oregano or dried basil.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add a can of diced tomatoes for a more tomato-y flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the lamb from the pot to avoid excess oil.
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add it to the stew to thicken it.
Storage instructions:
Store the 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 thyme on top.
Garnishes:
Sprinkle chopped parsley or grated Parmesan cheese on top of the stew.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too salty, add a peeled potato to the pot and simmer for 10-15 minutes. The potato will absorb some of the salt.
- If the stew is too bland, add more salt or black pepper to taste.
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 within 2 hours of cooking.
Food history:
Blessed thistle is an herb that has been used for centuries for its medicinal properties. It was believed to have healing powers and was used to treat a variety of ailments, including digestive issues and liver problems.
Flavor profiles:
This lamb stew has a rich, savory flavor with a hint of sweetness from the potatoes and peas. The blessed thistle adds a slightly bitter, earthy flavor to the dish.
Serving suggestions:
Serve this hearty stew on a cold winter night with a glass of red wine.
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Taste: Savory, Herbal, Earthy, Comforting