Irish Stew
Catégorie: Soup
Ingrédients
- 1 1/2 lb. boneless lamb breast or shoulder, cubed about 1-inch
- 2 Tbsp. cooking oil
- 2 c. veal or chicken stock
- 1 bayleaf
- 1 garlic clove
- 1 tsp. salt
- 1 1/2 tsp. fresh ground pepper
- 3 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and cut into 1-inch lengths
- 2 large onions, quartered
- 1 Tbsp. flour, dissolved in 1 1/2 Tbsp. cold water
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 49kcalCalories
- 1.96gProtéines
- 1.0gGras
- 7.36gGlucides
- 1.52gSucres
- 0.96gFibres
- 0.71gSel
Instructions
1. Using a stew pot, brown the meat in the oil.
2. Add stock, bay leaf, garlic and seasonings; bring to a boil, then reduce heat to simmer.
3. Skim away and discard the froth or scum that rises during the first moments of cooking.
4. Cover pot and simmer 45 minutes to 1 hour, until meat is quite tender.
