Ingredients with Measurements:
- 2 pounds of boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups of beef broth
- 1 cup of red wine
- 1 can of diced tomatoes (14.5 ounces)
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Fresh parsley, chopped (optional)
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.
3. Add the chopped onion to the pot and sauté for 3-5 minutes, until it becomes translucent.
4. Add the minced garlic and sauté for another minute.
5. Pour in the beef broth, red wine, and diced tomatoes. Add the bay leaves, thyme, rosemary, salt, and black pepper. Stir to combine.
6. Return the lamb to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour.
8. Add the cubed potatoes and sliced carrots to the pot. Stir to combine.
9. Cover the pot again and simmer for another 30-45 minutes, until the vegetables are tender and the lamb is cooked through.
10. In a small bowl, whisk together the cornstarch and water until smooth.
11. Add the cornstarch mixture to the pot and stir until the stew thickens slightly.
12. Remove the bay leaves from the pot.
13. Serve the stew hot, garnished with fresh parsley if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: 1000mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 6g
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 and carrots can be substituted with other root vegetables such as parsnips or turnips.
Variations:
- Add chopped celery and bell peppers for extra flavor and texture.
- Use fresh herbs instead of dried herbs for a more intense flavor.
- Add a can of chickpeas or white beans for extra protein and fiber.
Tips and tricks:
- Brown the lamb cubes in batches to avoid overcrowding the pot and ensure even browning.
- Use a slotted spoon to remove the lamb from the pot to avoid transferring excess oil to the stew.
- To make the stew thicker, add more cornstarch and water mixture.
- Serve the stew with crusty bread or over a bed of rice or mashed potatoes.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls or in a large serving dish. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, rice, or mashed potatoes
Suggested side dishes:
Green salad, roasted vegetables, or steamed broccoli
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture.
- If the stew is too thick, add more beef broth or red wine.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
- Reheat the stew to an internal temperature of 165°F before serving.
Food history:
Pecora stew is a traditional Italian dish that originated in the region of Tuscany. It is typically made with lamb or mutton and a variety of vegetables such as potatoes, carrots, and onions.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve the stew hot with crusty bread or over a bed of rice or mashed potatoes.
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Taste: Savory, Herby, Earthy, Hearty, Comforting