As a homeschooling family we take the opportunity to learn trough food. Since this month we celebrated St Patrick, I decided that it would be fun to set this month theme around Ireland. We learn each day on topics related to geography, culture and of course cuisine.
Today I am sharing with you my version of “Irish Lamb Stew”. I know some of you may loath the taste of lamb, but trust me, a slow cooked lamb stew will change your mind. The melt in your mouth meat, with the roots vegetables with a touch of sweetness, and the rich broth is very satisfying.
What you will need:
- 4 pieces of lamb shoulder or 1 lbs lamb stew meat
- 1/2 tsp salt and pepper
- 1/2 cup flour
- 2 tbsp butter
- 3 cloves of garlic, chopped
- 1 large onion, chopped
- 1 1/2 cup red wine
- 4 cups beef stocks
- 3 large carrots
- 1 large onion
- 3 stalks of celery
- 2 large potatoes
- 3 bay leaves
- few spring of Thyme
in a flat dish, mix the flour, salt and pepper. Toss and coat the meat evenly. Brown the meat ,in a stew pot with the butter and the chopped up onion and garlic, for about 3 to 5 min each side. Pour 1/2 cup of wine to deglazed and add the broth, cover and let simmer for 1.5 hour.
Roughly cut the carrots, celery, onion and potatoes. Remove the meat, discard of any bone and cut the meat in chunks, return to the pot along with the prepared vegetables, Thyme, bay leaves and the remaining of the wine.
Bring to a boil for a few min and reduce to medium heat and simmer for about 30 minutes or until the vegetables are cooked.
Serve this stew in a big bowl and serve with a thick slice of bread and butter, sit down and savor each bites.
Tips: Kids sometime can get picky about their food, getting them involved in the preparation and execution of a meal often make them more willing to try new food. Everyone loves a taste of their labor.