How to Make the Classic Lamb Stew?

There isn’t a cosier cold-weather supper than this one, with its deep, velvety broth and delicate lamb pieces. You can have a hearty, fragrant classic lamb stew recipe in about 2 hours. Besides, you only need one pot. So not much cleaning is required!

Lamb Stew is a rich dish with tender lamb pieces, potatoes, and vegetables simmered in a thick stock that can sometimes be spiked with Guinness.

All you need is a large stockpot, fresh lamb slices, and a modest amount of root vegetables and herbs. This Irish Lamb Stew is cooked with the softest part of the lamb, the shoulder, and has a delicate flavour accented by a sprig of thyme. You can also use a boneless leg of lamb or any other lamb cut with a lot of marbling.

Pro tip: If you’re wondering where the flour in this recipe is, look at the ingredients list. You don’t require it! When potatoes are added, their natural starches are released, which help thicken the stew naturally. The outcome is a silky smoothbroth with lots of flavour. Since you want to soak up every last drop, serve with plenty of bread.

Ingredients – Six servings

Lamb chunks (800g) from a leg of lamb

Two medium onions sliced

Three carrots, peeled and cut into bits

Two peeled and cut into bits parsnips

Two red potatoes, peeled and cut into bite-size pieces

Five oregano sprigs knotted with a string

Lemon preserved in a jar

Two tsp rosemary, freshly chopped

Five cups of beef stock

One strong beer, preferably

One cup of peas, frozen

Quarter cup parsley, chopped

One tablespoon of unsalted butter

One bottle of beer

The method

● Brown the meat in a large saucepan in two or three batches. Brown the lamb chunks on all sides.
● Return all of the pieces to the saucepan and add the chopped parsnips, onion, and carrots. Cook for three to four minutes on medium-high heat or until all the vegetables begin to soften. Add the potatoes and stir to combine.
● Preheat the oven to 350°F and bake the dish for 1 1/2 hours. Toss in the oregano, beer, and 1 cup of broth. Bring to a boil, then cover securely. Braise for an additional hour after adding the preserved lemon.
● Continually add broth as needed to keep the stew runny.
● To make a paste, mash the ingredients with the back of a fork. Stir in the butter until the butter has dissolved and the stew has thickened.
● Stir in the frozen peas and parsley until everything is well combined. The peas will defrost as a result of the stew’s heat.
● Serve hot with bread, and enjoy!

The traditional lamb stew is a one-pot dish. There is no one-size-fits-all recipe for this rustic, straightforward, and substantial stew. In different regions, lamb, onions, and potatoes are the most common ingredients. Other components have been incorporated or altered over time.

The stew was made initially with mutton. It was also prepared without the use of potatoes. But nowadays, lamb’s leg appears to be the preferred choice.

Make this stew beforehand and refrigerate overnight, as it tastes much better when reheated. The flavours have a chance to mingle, resulting in a more delectable dish. Serve your meal with an excellent loaf of soda bread.

The lamb stew differs from other stews because it is traditionally made with only a few ingredients, such as lamb, potatoes, and carrots. Although today’s recipes include many more components, the foundation is a humble and straightforward one-pot supper.

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