Irish Stew

下ごしらえ

材料

作り方

手順

1. 1

   Pat the lamb cubes dry with paper towels, then season them all over with salt and black pepper.

   約5 分

   調理のヒント： Drying the meat helps it brown better instead of steaming.

2. 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.

   約10 分

   調理のヒント： Don't overcrowd the pot, as this will lower the temperature and prevent browning. Set the browned lamb aside on a plate.

3. 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.

   約7 分

4. 4

   Stir in the minced garlic and cook for one minute until fragrant.

   約1 分

5. 5

   Sprinkle the all-purpose flour over the vegetables and stir continuously for one minute to cook out the raw flour taste.

   約1 分

   調理のヒント： This step will help thicken the stew.

6. 6

   Gradually pour in the lamb broth, stirring and scraping the bottom of the pot to deglaze and incorporate the flavorful browned bits.

   約2 分

7. 7

   Return the seared lamb to the pot, along with any accumulated juices. Add the dried thyme and the bay leaf.

   約1 分

8. 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.

   約1 時間

   調理のヒント： A gentle simmer, not a rolling boil, is key for tender meat.

9. 9

   Add the quartered potatoes to the pot, stirring to submerge them in the liquid.

   約1 分

10. 10

    Cover the pot again and continue to simmer for another 30-45 minutes, until both the lamb and potatoes are tender.

    約35 分

    調理のヒント： Test readiness by easily piercing a piece of lamb and potato with a fork.

11. 11

    Remove the bay leaf from the stew. Taste and adjust seasoning with more salt and pepper if needed.

    約1 分

12. 12

    Ladle the hot stew into serving bowls and garnish with the fresh chopped parsley.

    約1 分