👨‍🍳 作り方

1. 1

   Toss the lamb pieces with flour, salt, and pepper until evenly coated.

   💡 プロのコツ: Ensures a good sear and helps thicken the stew.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

   ⏱️ 8-10 minutes per batch
3. 3

   Add the chopped onions, carrots, and parsnips to the pot. Cook until softened, scraping up any browned bits from the bottom.

   ⏱️ 8-10 minutes
4. 4

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Pour in the Irish stout and stock, bringing to a simmer and scraping the bottom of the pot to deglaze.

   💡 プロのコツ: This adds a rich depth of flavor.
6. 6

   Return the browned lamb to the pot. Add the thyme sprigs and bay leaf. Season with salt and pepper.

7. 7

   Bring the stew to a gentle simmer, then cover and transfer to a preheated oven at 160°C (320°F).

   ⏱️ 2 hours
8. 8

   After 2 hours, add the chopped potatoes to the stew. Continue to cook, covered, until the lamb is tender and the potatoes are cooked through.

   ⏱️ 30-45 minutes
9. 9

   Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken.

   💡 プロのコツ: For a richer flavor, you can remove the lid for the last 15-20 minutes of cooking.
10. 10

    Serve hot, garnished with fresh chopped parsley.