How to Make Lamb Stew
Buy lamb stew meat, rather than ground lamb., Dice it into one-inch (2.5cm) cubes if it is in larger strips., Preheat the oven to 350 degrees Fahrenheit (180 Celsius). , Place your Dutch oven on the stovetop., Place the cubes of lamb in the heated...
Step-by-Step Guide
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Step 1: Buy lamb stew meat
It may come pre-cut into strips or cubes. -
Step 2: rather than ground lamb.
Make sure to use a non-wooden cutting board so it can be effectively sanitized after use. ,, Turn the burner to medium heat.
Add one tbsp. (15ml) of olive oil. , Brown them just until the surface is no longer pink.
Remove the cubes with a slotted spoon and set aside in a bowl. , Peel the carrots. , For a hearty stew, make sure they are about 1 inch (2.5cm) in size.
Larger vegetables will keep their consistency better when heated.
Consider peeling and cubing four small potatoes if you want an even heartier stew.
You could also use turnips, parsnips or rutabagas in place of potatoes. , (30ml) of olive oil to the Dutch oven.
Add your vegetables and stir them with a wooden spoon. ,, Loosen the browned lamb bits from the bottom of the pan as you heat the vegetables. , Stir for two minutes, until everything is well coated with flour. , You can also replace half of the stock with dry red wine for a brighter color and richer flavor.For a Guinness lamb stew, replace half or all the stock with Guinness stout beer. , of salt and one-fourth tsp. of fresh ground black pepper. , Place it in the oven. , If they are still crisp, leave it in the oven for a half hour to one hour. , -
Step 3: Dice it into one-inch (2.5cm) cubes if it is in larger strips.
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Step 4: Preheat the oven to 350 degrees Fahrenheit (180 Celsius).
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Step 5: Place your Dutch oven on the stovetop.
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Step 6: Place the cubes of lamb in the heated Dutch oven.
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Step 7: Trim the ends off the celery
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Step 8: onions and carrots.
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Step 9: Chop the celery stalks
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Step 10: carrots and onions into rough sections.
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Step 11: Add two more tbsp.
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Step 12: Add the chopped fresh rosemary and fresh thyme.
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Step 13: Fry the vegetables and spices for 10 minutes.
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Step 14: Add your all-purpose flour and meat.
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Step 15: Add the stock and the can of diced tomatoes.
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Step 16: Season with a tsp.
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Step 17: Cover your Dutch oven.
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Step 18: Check your stew after one hour.If the meat and vegetables are tender
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Step 19: you can remove it from the oven.
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Step 20: Finished.
Detailed Guide
It may come pre-cut into strips or cubes.
Make sure to use a non-wooden cutting board so it can be effectively sanitized after use. ,, Turn the burner to medium heat.
Add one tbsp. (15ml) of olive oil. , Brown them just until the surface is no longer pink.
Remove the cubes with a slotted spoon and set aside in a bowl. , Peel the carrots. , For a hearty stew, make sure they are about 1 inch (2.5cm) in size.
Larger vegetables will keep their consistency better when heated.
Consider peeling and cubing four small potatoes if you want an even heartier stew.
You could also use turnips, parsnips or rutabagas in place of potatoes. , (30ml) of olive oil to the Dutch oven.
Add your vegetables and stir them with a wooden spoon. ,, Loosen the browned lamb bits from the bottom of the pan as you heat the vegetables. , Stir for two minutes, until everything is well coated with flour. , You can also replace half of the stock with dry red wine for a brighter color and richer flavor.For a Guinness lamb stew, replace half or all the stock with Guinness stout beer. , of salt and one-fourth tsp. of fresh ground black pepper. , Place it in the oven. , If they are still crisp, leave it in the oven for a half hour to one hour. ,
About the Author
Jessica Watson
Creates helpful guides on creative arts to inspire and educate readers.
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