👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb and beef chunks and brown them on all sides. This may need to be done in batches to avoid overcrowding the pot.

   💡 プロのコツ: Browning the meat adds depth of flavor to the stew.
2. 2

   Add the quartered onions and whole garlic cloves to the pot. Sauté for about 5 minutes until the onions begin to soften.

3. 3

   Layer the diced carrots, potatoes, cabbage pieces, diced tomatoes, bell pepper chunks, green beans, and peas on top of the meat.

   💡 プロのコツ: Layering the vegetables helps them cook evenly.
4. 4

   Season generously with salt and black pepper. Add the bay leaves.

   💡 プロのコツ: Seasoning between layers ensures flavor distribution.
5. 5

   Add just enough water to come up to the level of the vegetables, but not completely cover them. The meat and vegetables will release their own juices during cooking.

   💡 プロのコツ: Using less liquid concentrates the flavors.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 3 hours, or until the meat is very tender and the vegetables are cooked through.

   💡 プロのコツ: Low and slow cooking is key for tender meat and melded flavors.
7. 7

   Stir occasionally, checking the liquid level and adding a little more water if it seems too dry. Adjust seasoning if necessary.

   💡 プロのコツ: Taste and adjust seasoning towards the end of cooking.
8. 8

   Serve hot, traditionally with crusty bread to soak up the rich broth.

   💡 プロのコツ: Let the stew rest for 10-15 minutes before serving for flavors to meld.