Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) white beans, drained and rinsed
- 3 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
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 cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the diced tomatoes, white beans, beef broth, thyme, bay leaf, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
7. Remove the bay leaf and adjust the seasoning to taste.
8. Serve hot with crusty bread or over rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Cooking temperature: Medium-high heat for browning the lamb, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 23g
Protein: 27g
Sodium: 800mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- White beans can be substituted with any other type of beans.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for extra heartiness.
- Use canned or frozen corn instead of beans for a different texture and flavor.
- Add a splash of red wine or balsamic vinegar for extra depth of flavor.
Tips and tricks:
- Browning the lamb before simmering the stew adds extra flavor and texture to the meat.
- Use a slotted spoon to remove the lamb from the pot to avoid overcrowding and steaming the meat.
- Adjust the seasoning to taste before serving, as the saltiness of the broth and canned tomatoes can vary.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover stew in a pot over medium heat until heated through.
- Alternatively, microwave leftover stew in a microwave-safe dish for 2-3 minutes, stirring occasionally.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
- Garnish the stew with a dollop of sour cream or Greek yogurt.
Pairings:
- Serve the stew with a side salad or steamed vegetables for a balanced meal.
- Pair the stew with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Crusty bread or rolls
- Rice or quinoa
- Roasted or steamed vegetables, such as broccoli or green beans
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the broth.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer promptly to avoid bacterial growth.
Food history:
- Stews have been a staple of many cultures for centuries, as they are a hearty and economical way to feed a large group of people.
Flavor profiles:
- This stew is savory, hearty, and comforting, with a rich broth and tender chunks of lamb.
Serving suggestions:
- Serve the stew in a large pot or Dutch oven for a rustic and homey presentation.
- Alternatively, serve the stew in individual bowls for a more refined presentation.
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Taste: Savory, Herby, Rich, Comforting, Hearty