Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 4 large potatoes, peeled and diced
- 2 onions, chopped
- 3 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add lamb chunks and brown on all sides, about 5-7 minutes. Remove lamb from pot and set aside.
4. Add onions, carrots, and garlic to the pot and sauté until onions are translucent, about 5 minutes.
5. Add tomato paste, beef broth, red wine, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
6. Add lamb back to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 1 hour.
9. Remove the pot from the oven and add diced potatoes.
10. Return the pot to the oven and bake for an additional 45 minutes, or until lamb is tender and potatoes are cooked through.
11. Remove the pot from the oven and let it rest for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 45 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 18g
- Carbohydrates: 26g
- Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Red wine can be substituted with beef broth or chicken broth.
- Potatoes can be substituted with sweet potatoes or turnips.
Variations:
- Add chopped celery or parsnips for extra flavor.
- Use lamb shanks instead of lamb shoulder for a more tender meat.
- Add a splash of Worcestershire sauce for a tangy flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a potato masher to slightly mash some of the potatoes for a thicker stew.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh thyme or parsley.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Irish soda bread or mashed potatoes.
Troubleshooting advice:
- If the stew is too thin, remove the lid and simmer on the stove until it thickens.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Irish stew has been a traditional dish in Ireland for centuries, using whatever ingredients were available at the time.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve with a pint of Guinness for a true Irish experience.
Related Categories
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Region: Irish
Taste: Savory, Meaty, Herbal, Earthy, Comforting