Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add lamb cubes and brown on all sides, about 5 minutes. Remove lamb from pot and set aside.
3. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
4. Add red wine, beef broth, diced tomatoes, tomato paste, bay leaves, thyme, rosemary, salt, and black pepper to the pot. Stir to combine.
5. Add browned lamb cubes back to the pot and bring to a boil.
6. Reduce heat to low, cover the pot with a lid, and simmer for 1 hour.
7. Add chopped carrots and potatoes to the pot and simmer for an additional 30 minutes, or until vegetables are tender.
8. Add frozen peas to the pot and cook for 5 minutes, or until heated through.
9. Remove bay leaves from the pot and discard.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 410
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 100mg
- Sodium: 1030mg
- Total carbohydrates: 22g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 36g
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.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add chopped celery or parsnips to the stew for extra flavor.
- Use fresh herbs instead of dried herbs for a more intense flavor.
- Add a tablespoon of Worcestershire sauce to the stew for a tangy flavor.
Tips and tricks:
- Brown the lamb cubes in batches to prevent overcrowding in the pot.
- Use a good quality red wine for the best flavor.
- If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to the pot to thicken.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve stew with crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or red wine 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 civilizations. They were a way to use up tough cuts of meat and vegetables, and were often cooked in a single pot over an open fire.
Flavor profiles:
- This stew has a rich, savory flavor from the lamb and beef broth, with a hint of sweetness from the carrots and peas.
Serving suggestions:
- Serve stew in a large bowl with a spoon for easy serving.
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Region: French