👨‍🍳 作り方

1. 1

   In a large bowl, combine flour, salt, and pepper. Add the lamb cubes and toss to coat evenly. Discard any excess flour.

   💡 プロのコツ: Ensuring the lamb is well-coated helps create a richer stew base.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove lamb from the pot and set aside.

3. 3

   Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic, carrots, parsnips, and turnips. Cook for another 5-7 minutes, stirring occasionally.

4. 4

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

5. 5

   Return the browned lamb to the pot. Add the beef broth, rosemary sprig, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.

6. 6

   Remove the rosemary sprig and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

   💡 プロのコツ: This stew can be made ahead of time and reheats beautifully, often tasting even better the next day.