Main CourseDinner

Irish Stew

Name: Irish Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 racions
Cuisine: irish
Ingredients: 800 g lamb shoulder cut into 2-inch cubes; 2 cs vegetable oil; 2 u yellow onion chopped; 3 u carrot peeled and cut into chunks; 2 u celery chopped; 4 gra garlic minced; 2 cs all-purpose flour; 1 ct salt; 0,5 ct black pepper freshly ground; 1.000 ml lamb broth; 1 ct dried thyme; 1 u bay leaf; 800 g potato peeled and quartered; 2 cs parsley fresh, chopped

A classic, hearty stew featuring tender lamb, potatoes, and root vegetables simmered slowly in a savory broth. This comforting one-pot meal is a staple of Irish cuisine, perfect for a cold day.

Una recepta original de Forkin

Temps total: 2 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 813 kcal

Informació sobre al·lèrgens: pot contenir api i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

800 glamb shoulder, cut into 2-inch cubes
2 csvegetable oil
2 uyellow onion, chopped
3 ucarrot, peeled and cut into chunks
2 ucelery, chopped
4 gragarlic, minced
2 csall-purpose flour
1 ctsalt
0,5 ctblack pepper, freshly ground
1.000 mllamb broth
1 ctdried thyme
1 ubay leaf
800 gpotato, peeled and quartered

garnish

2 csparsley, fresh, chopped

Estris

ladle · measuring spoons · cutting board · knife · large pot or dutch oven

Elaboració

Pas a pas

1
Pat the lamb cubes dry with paper towels, then season them all over with salt and black pepper.
Uns 5 min
Nota de cuina: Drying the meat helps it brown better instead of steaming.
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until well-browned.
Uns 10 min
Nota de cuina: Don't overcrowd the pot, as this will lower the temperature and prevent browning. Set the browned lamb aside on a plate.
3
Reduce the heat to medium and add the chopped onion, carrot, and celery to the same pot. Sauté for about 7 minutes until softened.
Uns 7 min
4
Stir in the minced garlic and cook for one minute until fragrant.
Uns 1 min
5
Sprinkle the all-purpose flour over the vegetables and stir continuously for one minute to cook out the raw flour taste.
Uns 1 min
Nota de cuina: This step will help thicken the stew.
6
Gradually pour in the lamb broth, stirring and scraping the bottom of the pot to deglaze and incorporate the flavorful browned bits.
Uns 2 min
7
Return the seared lamb to the pot, along with any accumulated juices. Add the dried thyme and the bay leaf.
Uns 1 min
8
Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.
Uns 1 h
Nota de cuina: A gentle simmer, not a rolling boil, is key for tender meat.
9
Add the quartered potatoes to the pot, stirring to submerge them in the liquid.
Uns 1 min
10
Cover the pot again and continue to simmer for another 30-45 minutes, until both the lamb and potatoes are tender.
Uns 35 min
Nota de cuina: Test readiness by easily piercing a piece of lamb and potato with a fork.
11
Remove the bay leaf from the stew. Taste and adjust seasoning with more salt and pepper if needed.
Uns 1 min
12
Ladle the hot stew into serving bowls and garnish with the fresh chopped parsley.
Uns 1 min

Per ració

Nutrició

53%Puntuació

Calories: 813,2kcal
Proteïnes: 40,6g
Hidrats de carboni: 53,2g
Greixos: 52,1g
Fibra: 8,3g
Sucre: 8,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop or in the microwave until hot throughout.