Ella Walter
Lamb stew is a hearty meal that can be made in a single pot. The process involves browning meat, which is crucial for building flavour, before stewing it in a little liquid. The type of pot used is important, with a Dutch oven being the most popular choice. The ingredients can vary, but the traditional recipe includes root vegetables, potatoes, and carrots. The stew can be made gluten-free by substituting flour with cornstarch or arrowroot. Lamb stew is a simple dish that can be tailored to individual tastes and is perfect for a crowd or enjoying as leftovers.
| Characteristics | Values |
|---|---|
| Type of pot | Dutch oven, heavy-bottomed pot, crock pot, pressure cooker, rondeau, instant pot, slow cooker |
| Preparation time | 20 minutes |
| Cooking time | 1 hour and 45 minutes |
| Ingredients | Lamb, potatoes, carrots, onions, garlic, celery, mushrooms, wine, broth, tomato paste, Worcestershire sauce, rosemary, bay leaves, salt, pepper, flour, oil, bacon, beef stock, thyme, apricots, spices, tomatoes, chickpeas, dried fruit, cumin, paprika, cornstarch, water, parsley |
| Instructions | 1. Heat oil in the pot. 2. Add lamb and cook until browned. 3. Remove lamb from the pot and set aside. 4. Add onions, garlic, and other vegetables to the pot and cook until softened. 5. Add wine and deglaze the pan. 6. Return lamb to the pot and add broth, tomato paste, spices, and herbs. 7. Bring to a boil, then reduce to a simmer and season with salt and pepper. 8. Cover and let simmer until lamb is tender (about 30 minutes). 9. Add potatoes and continue to simmer until tender (about 30 minutes). 10. Thicken the stew with cornstarch and water mixture, if desired. 11. Garnish with parsley and serve. |
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What You'll Learn
Browning the lamb
To brown the lamb, first, season the lamb pieces with salt and pepper on all sides. Then, heat a tablespoon of oil in a large Dutch oven or pot over medium-high heat until it smokes lightly. Next, place the lamb pieces in the pot and turn the heat down to medium-high. Sear the lamb on all sides for about 3 to 4 minutes per side, or until well browned. If your pot is not large enough to sear all the meat at once, work in batches, ensuring each piece is browned evenly.
Once the lamb is browned, remove it from the pot and set it aside in a bowl. You can use the same pot to cook the onions and other vegetables, deglazing the pan with a little broth and scraping up any brown bits from the bottom.
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Cooking the vegetables
To cook the vegetables for a lamb stew, start by heating some oil in a large pot. You can use extra virgin olive oil for a Mediterranean flavour. Chop your vegetables into small pieces. Onions, carrots, garlic, leeks, celery, and potatoes are all popular choices, but you can also add turnips, parsnips, or other root vegetables. You could even add dried fruit like apricots, raisins, or figs for a Moroccan twist.
Add the vegetables to the pot and cook over medium heat until they soften. This should take around 5 minutes for onions, carrots, and celery, and around 25-30 minutes for leeks and onions. If you are making a Moroccan stew, remove the vegetables from the pan once they have softened and set them aside while you cook the lamb. Then, once the lamb is browned, add the vegetables back to the pot.
If you are making an Irish stew, you can leave the vegetables in the pot and add the lamb once it has been browned. Add some broth, beer, or wine to the pot, along with herbs like rosemary, thyme, or bay leaves. You can also add spices like cumin and paprika. Bring the stew to a boil, then reduce the heat and let it simmer until the lamb and vegetables are tender. This should take around 30 minutes to an hour.
Once the lamb and vegetables are cooked to your liking, you can thicken the stew by adding a mixture of cornstarch and cold water. Bring the stew back to a boil and stir until it reaches your desired consistency. Finally, season with salt and pepper to taste, and garnish with fresh herbs like parsley or rosemary before serving.
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Making the sauce
Next, add the onions and, if desired, leeks to the pot with the remaining oil. Cook until tender and well browned, stirring frequently. This should take about 5 minutes for onions alone and 25 to 30 minutes if adding leeks. Deglaze the pot by adding a little broth and scraping up any brown bits from the bottom. Then, add the garlic and cook for another minute, stirring constantly.
Now it's time to add the liquids. Pour in some red wine and cook until it is mostly absorbed into the vegetables. Turn the heat down to low-medium and whisk in flour until combined to make a roux. This will help thicken the sauce. Gradually add the rest of the broth, a small amount at a time, mixing until smooth after each addition. You can also add some Worcestershire sauce for extra flavour.
Finally, return the lamb to the pot and bring the sauce to a boil. Then, reduce the heat to a simmer and season with additional salt and pepper. Cover the pot and let the sauce continue to simmer until the lamb is tender. This should take around 30 minutes but will depend on how tender you like your lamb.
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Combining the ingredients
To make a lamb stew, you'll need a heavy-bottomed pot or Dutch oven, and a variety of ingredients. The exact ingredients you use can vary depending on your preferences, but here is a general guide:
First, prepare your vegetables. Chop some bacon into small pieces and cook over medium heat until golden brown. Remove the bacon with a slotted spoon and set aside. Season the lamb pieces with salt and pepper, and sprinkle with flour, tossing to coat the meat. Cook the lamb in batches in the hot bacon grease, browning both sides, then remove and set aside with the bacon.
Next, add your vegetables. You can use a combination of onions, leeks, carrots, celery, garlic, mushrooms, and potatoes. Cook these over medium heat, stirring frequently, until they are soft and browned. You can also add spices such as cumin and paprika, and dried fruits like apricots, raisins, or figs for a touch of sweetness.
Once your vegetables are softened, return the bacon and lamb to the pot. Add your liquid ingredients, such as broth, wine, beef stock, or beer, along with tomato paste, Worcestershire sauce, and herbs like rosemary, thyme, or bay leaves. Bring the stew to a boil, then reduce the heat and let it simmer.
Finally, adjust the seasoning with salt and pepper to taste, and garnish with fresh herbs like parsley or chives before serving.
Feel free to experiment with different ingredients and seasonings to create a lamb stew that suits your taste!
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Serving suggestions
Lamb stew is a hearty meal that can be served in many ways. It goes well with bread, such as crusty bread, rosemary garlic bread, challah bread, pita bread, soda bread, or a rustic loaf. It can also be served with rice, such as Lebanese rice or jasmine rice. For a more filling meal, serve it with mashed potatoes or polenta on the side.
If you're serving it as a starter, a bright salad like fattoush and Moroccan carrots can be a good option. You can also serve it with noodles or couscous.
For a more authentic Irish experience, serve it with a cold glass of beer, such as Guinness, or some sauerkraut and homemade pickles. If you're looking for something with a bit of spice, season the stew with a pinch of curry powder or add some cayenne pepper.
This stew can also be frozen and stored in an airtight container for up to a month.
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Frequently asked questions
Braising is the best way to cook lamb stew. Start by searing the meat in a Dutch oven or heavy-bottomed pot to lock in the juices. Then, add the rest of your ingredients and broth and cook until the meat is tender.
The ingredients you need will depend on your recipe. However, traditional lamb stew recipes usually include lamb, potatoes, carrots, onions, broth, and wine. You can also add garlic, tomato paste, cumin, paprika, and herbs like rosemary and thyme for extra flavour.
This depends on your recipe and preferred cooking method. If you're cooking your lamb stew on a stovetop, it can take anywhere from 90 minutes to 4-5 hours. If you're cooking it in an oven, it can take about 1 hour and 30 minutes to 2 hours.
