Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into 1-inch pieces
- 1 lb potatoes, peeled and cut into 1-inch pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup pitted green olives
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large 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 cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the tomato paste and thyme and cook for another minute.
6. Add the red wine and beef broth to the pot and stir to combine.
7. Return the lamb to the pot and add the potatoes.
8. Bring the stew to a boil, then reduce the heat to low and cover with the lid.
9. Simmer for 1 hour, or until the lamb is tender and the potatoes are cooked through.
10. Add the olives to the pot and cook for another 5 minutes.
11. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 28g
Protein: 32g
Sodium: 970mg
Sugar: 5g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork stew meat.
- Red wine can be substituted with beef broth or chicken broth.
- Green olives can be substituted with black olives or Kalamata olives.
Variations:
- Add chopped carrots and celery to the stew for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a potato masher to slightly mash some of the potatoes to thicken the stew.
- Serve with crusty bread to soak up the delicious sauce.
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:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to thicken.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stews have been a popular dish for centuries, dating back to ancient times when people would cook meat and vegetables in a pot over an open fire.
Flavor profiles:
This stew is savory and hearty, with a rich tomato-based sauce and briny olives.
Serving suggestions:
Serve hot with crusty bread and a glass of red wine.
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