Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp cornstarch
- 2 tbsp water
- Fresh parsley, chopped (optional)
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add lamb and cook until browned on all sides, about 5-7 minutes. Remove lamb from pot and set aside.
2. Add onion and garlic to the pot and sauté until onion is translucent, about 3-5 minutes.
3. Add sliced carrots, beef broth, red wine, bay leaves, dried thyme, salt, and pepper to the pot. Stir to combine.
4. Add lamb back to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1-2 hours, or until lamb is tender.
5. In a small bowl, whisk together cornstarch and water. Add mixture to the pot and stir until stew thickens, about 5 minutes.
6. Remove bay leaves and serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 15g
Protein: 35g
Sodium: 800mg
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
Variations:
- Add potatoes or sweet potatoes for a heartier stew
- Add frozen peas or green beans for extra vegetables
- Use different herbs such as rosemary or oregano for a different flavor
Tips and tricks:
- Brown the lamb before cooking to add flavor
- Use a Dutch oven or heavy pot to evenly distribute heat
- Allow the stew to simmer on low heat for at least an hour to ensure the lamb is tender
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat until heated through.
Presentation ideas:
Serve stew in a bowl with a side of crusty bread.
Garnishes:
Fresh parsley
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread and a side salad
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the lamb is tough, allow it to simmer for longer until it is 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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stews have been a popular dish for centuries, dating back to ancient civilizations. They were often made with tough cuts of meat and vegetables that could be cooked slowly over a fire.
Flavor profiles:
This stew has a rich and savory flavor from the lamb and beef broth, with a hint of sweetness from the carrots and red wine.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
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