Main CourseDinner

Irish Stew

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

En original opskrift af Forkin

Tid i alt: 2 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 813 kcal

Allergenoplysninger: kan indeholde selleri og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

800 glamb shoulder, cut into 2-inch cubes
2 spsk.vegetable oil
2 stk.yellow onion, chopped
3 stk.carrot, peeled and cut into chunks
2 stk.celery, chopped
4 fedgarlic, minced
2 spsk.all-purpose flour
1 tsk.salt
0,5 tsk.black pepper, freshly ground
1.000 mllamb broth
1 tsk.dried thyme
1 stk.bay leaf
800 gpotato, peeled and quartered

garnish

2 spsk.parsley, fresh, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

1
Pat the lamb cubes dry with paper towels, then season them all over with salt and black pepper.
Ca. 5 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 7 min.
4
Stir in the minced garlic and cook for one minute until fragrant.
Ca. 1 min.
5
Sprinkle the all-purpose flour over the vegetables and stir continuously for one minute to cook out the raw flour taste.
Ca. 1 min.
Kokkens note: 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.
Ca. 2 min.
7
Return the seared lamb to the pot, along with any accumulated juices. Add the dried thyme and the bay leaf.
Ca. 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.
Ca. 1 t.
Kokkens note: 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.
Ca. 1 min.
10
Cover the pot again and continue to simmer for another 30-45 minutes, until both the lamb and potatoes are tender.
Ca. 35 min.
Kokkens note: 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.
Ca. 1 min.
12
Ladle the hot stew into serving bowls and garnish with the fresh chopped parsley.
Ca. 1 min.

Pr. portion

Næringsindhold

53%Score

Kalorier: 813,2kcal
Protein: 40,6g
Kulhydrat: 53,2g
Fedt: 52,1g
Kostfibre: 8,3g
Sukker: 8,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

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