👨‍🍳 作り方

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

   💡 プロのコツ: Drying the lamb helps it brown better.
2. 2

   In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove lamb and set aside.

   💡 プロのコツ: Do not overcrowd the pot, as this will steam the meat instead of browning it.
3. 3

   Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in the flour and cook for 1 minute, stirring constantly.

4. 4

   Gradually whisk in the broth and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

   💡 プロのコツ: Ensure all browned bits are incorporated for maximum flavor.
5. 5

   Return the browned lamb to the pot. Add carrots, rutabaga, bay leaf, and optional herbs. Bring back to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until lamb is tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Add the chopped rhubarb to the stew. Continue to simmer, covered, for another 30 minutes, or until rhubarb has softened and the stew has thickened.

   💡 プロのコツ: The rhubarb will break down and add a slight tartness and thickening to the stew.
7. 7

   Season with additional salt and pepper to taste. Remove bay leaf before serving.