Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 4 large carrots, peeled and chopped
- 4 large potatoes, peeled and chopped
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb chunks and brown on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the chopped onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the beef broth, water, carrots, potatoes, celery, thyme, and bay leaf to the pot.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Lamb can be substituted with beef or venison.
- Potatoes can be substituted with parsnips or turnips.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a cup of red wine for a richer flavor.
- Add a cup of barley for a heartier stew.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the lamb from the pot to avoid excess oil.
- Add the vegetables in order of cooking time, starting with the carrots and potatoes, then the celery.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Sprinkle with chopped parsley or thyme.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Irish soda bread
- Colcannon (mashed potatoes with cabbage or kale)
- Roasted root vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, simmer for longer to reduce the liquid.
- If the lamb is tough, simmer for longer until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Refrigerate leftovers within 2 hours of cooking.
Food history:
Irish stew is a traditional Irish dish that dates back to the 1800s. It was originally made with mutton, but lamb is now more commonly used.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve with a pint of Guinness or a glass of red wine.
Related Categories
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Region: Irish
Taste: Savory, Herbal, Rich, Comforting, Hearty