Stew > Lamb Stews

Lamb and Potato Stew Recipe

Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup red wine
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add the tomato paste and stir for 1-2 minutes until fragrant.
5. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
6. Add the potatoes, carrots, celery, bay leaves, and thyme to the pot.
7. Return the lamb to the pot and season with salt and pepper to taste.
8. Bring the stew to a boil, then reduce the heat to low and cover with a lid.
9. Simmer for 1-2 hours, or until the lamb is tender and the vegetables are cooked through.
10. Remove the bay leaves and adjust seasoning as needed.


Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 425
Fat: 18g
Carbohydrates: 26g
Protein: 36g
Fiber: 4g
Sugar: 5g
Sodium: 710mg

Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef broth or chicken broth.
- Potatoes can be substituted with sweet potatoes or turnips.
- Carrots and celery can be substituted with parsnips or rutabaga.

Variations:
- Add chopped tomatoes or canned diced tomatoes for a tomato-based stew.
- Add chopped kale or spinach for added nutrition.
- Add a splash of balsamic vinegar or Worcestershire sauce for added depth of flavor.

Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Cut the vegetables into uniform sizes for even cooking.
- Adjust the seasoning as needed throughout the cooking process.

Storage instructions:
Leftovers can be stored 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 bowls with crusty bread on the side.

Garnishes:
Garnish with chopped parsley or cilantro.

Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.

Food safety advice:
- Ensure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.

Food history:
Stews have been a staple of many cultures for centuries, as they are a hearty and filling meal that can be made with a variety of ingredients.

Flavor profiles:
This lamb and potato stew is savory and rich, with a deep umami flavor from the lamb and beef broth.

Serving suggestions:
Serve the stew with crusty bread or over mashed potatoes for a comforting meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Herby, Rich, Comforting