Main CourseDinner

Irish Stew

Name: Irish Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 porcje
Cuisine: irish
Ingredients: 800 g lamb shoulder cut into 2-inch cubes; 2 łyżka vegetable oil; 2 szt. yellow onion chopped; 3 szt. carrot peeled and cut into chunks; 2 szt. celery chopped; 4 ząbek garlic minced; 2 łyżka all-purpose flour; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 1000 ml lamb broth; 1 łyżeczka dried thyme; 1 szt. bay leaf; 800 g potato peeled and quartered; 2 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 20 min
Porcje: 4
Trudność: Średni
Na porcję: 813 kcal

Informacja o alergenach: może zawierać seler i gluten. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

800 glamb shoulder, cut into 2-inch cubes
2 łyżkavegetable oil
2 szt.yellow onion, chopped
3 szt.carrot, peeled and cut into chunks
2 szt.celery, chopped
4 ząbekgarlic, minced
2 łyżkaall-purpose flour
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground
1000 mllamb broth
1 łyżeczkadried thyme
1 szt.bay leaf
800 gpotato, peeled and quartered

garnish

2 łyżkaparsley, fresh, chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 813,2kcal
Białko: 40,6g
Węglowodany: 53,2g
Tłuszcz: 52,1g
Błonnik: 8,3g
Cukry: 8,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

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