Receita Solta

Rustic Lamb Stew: Prime Flavor for Quick Dinner

A comforting stew that delivers high gastronomy with the convenience of the best finds in the modern kitchen.

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Equipe Receita Solta

Rustic Lamb Stew: Prime Flavor for Quick Dinner
Prep Time20 min
Cook Time45 min
Servings4-6 servings
DifficultyMedium
Calories460 kcal

Resumo para quem tem pressa

"A hearty stew of lamb shoulder cooked with dry red wine, whole peeled tomatoes, and fresh aromatic herbs. The late addition of potatoes and carrots ensures vegetables at the exact point enveloped by a thick and velvety broth."

Discover the deep flavor and irresistible tenderness of a lamb stew, perfect for a hearty and uncomplicated dinner. A chef-worthy meal, made in record time, optimizing your time and kitchen utensils.

O Que Você Precisa Saber

- Browning the meat cubes in batches preserves the pan's bottom temperature and creates a rich, flavorful crust. - Deglazing with dry red wine dissolves the caramelized residues and gives aromatic body to the broth. - Two-stage cooking tenderizes the meat in the pressure cooker without breaking down the vegetables added later.

Ingredients

Ingredients

  • 800 g Lamb shoulder (cut into 3-4 cm cubes)
  • 2 tablespoons Extra virgin olive oil
  • 1 unit Chopped medium onion
  • 3 cloves Minced garlic
  • 2 units Medium carrots peeled and cut into thick rounds
  • 3 units Medium potatoes, peeled and cut into large cubes
  • 1/2 cup Vinho tinto seco
  • 400 g (1 lata) Chopped peeled tomatoes (with juice)
  • 2 cups Beef (or lamb) broth
  • 2 units Folhas de louro
  • 2 units Fresh rosemary sprigs
  • a gosto Salt
  • a gosto Freshly ground black pepper
  • 2 tablespoons Salsa fresca picada

Instructions

Instructions

1

Season the lamb cubes generously with salt and black pepper. The initial preparation of the meat is crucial to infuse flavor and ensure a delicious final result.

2

In a pressure cooker or Dutch oven over medium-high heat, heat the olive oil. Add the lamb in batches, searing well on all sides until golden. This creates a tasty crust and helps seal in the meat juices.

3

Retire o cordeiro da panela e reserve. In the same pan, add the onion and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for another 1 minute, releasing its aromas.

4

Pour the red wine into the pan, scraping the bottom with a wooden spoon to release any caramelized bits. Cook for 2 minutes, allowing the alcohol to evaporate and the flavor to concentrate.

5

Return the seared lamb to the pot. Add the chopped peeled tomatoes (with juice), beef broth, bay leaves, and fresh rosemary sprigs. Mix well to combine all ingredients.

6

If using a pressure cooker, close the lid and cook for 35-40 minutes after reaching pressure. If using a Dutch oven, cover and bake in a preheated oven at 180°C for 1 hour and 30 minutes.

7

Release the pressure from the pressure cooker (if applicable) and open carefully. Add the carrots and potatoes to the pan, mixing gently with the lamb and aromatic sauce.

8

Close the pot again and cook for another 10-15 minutes (under pressure) or 30-40 minutes (in a Dutch oven) until the vegetables are tender and the lamb is falling apart. Ajuste o sal e a pimenta, se necessário.

9

Remove the bay leaves and rosemary sprigs before serving. Finish with fresh chopped parsley for a touch of freshness and color, enhancing the presentation and flavor of the stew.

Equipe sua Cozinha

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Chef Tips

- Trim the excess external fat from the meat before cutting to keep the broth clear and balanced. - Tie the rosemary sprigs with kitchen twine for easy removal at the end of the preparation. - Cut the potatoes and carrots into large cubes so they retain their texture during the final boil.

Variations

- Dutch oven version: cook over low heat with the pot tightly covered for 2 and a half hours without using pressure. - Version with snow peas: add green beans or snow peas in the last 5 minutes of vegetable cooking. - Aromatic citrus version: finish the pan with fine lemon zest and chopped parsley right before bringing to the table.

Substitutions

- The lamb shoulder can be substituted with cubed lamb leg or beef like chuck or brisket. - The dry red wine can be replaced by full-bodied dry white wine or beef broth with a tablespoon of vinegar. - Canned peeled tomatoes can be substituted with 5 ripe tomatoes, peeled, seeded, and chopped with their juice.

How to Store

Store the stew in an airtight glass jar in the refrigerator for up to 4 days. The flavor and density of the broth improve even more after a day of refrigerated rest. Reheat in a covered pan over low heat with a splash of water.

Can You Freeze It?

O ensopado com carne e caldo congela com ótima qualidade por até 3 meses em pote para freezer. Se possível, congele sem as batatas, que tendem a ficar arenosas após o descongelamento. Descongele na geladeira por 12 horas.

What to Serve With

Serve with fluffy white rice, creamy corn polenta, hydrated Moroccan couscous, or thick slices of rustic bread.

Frequently Asked Questions

How to soften the characteristic aroma of lamb meat?

Trim the thick external fat before cutting and sear the cubes in very hot olive oil with fresh rosemary sprigs.

Why not cook the potatoes and carrots in the pressure cooker with the meat?

The lamb takes about 40 minutes to become tender; if the vegetables stayed that long under pressure, they would fall apart in the broth.

Can I prepare the recipe without using alcoholic beverages?

Yes, replace the wine with additional homemade beef broth with a teaspoon of red wine vinegar for acidity.

How to reduce the broth if it gets too liquid after opening the pot?

Keep the pot uncovered over medium heat for 10 minutes after cooking the vegetables to reduce and thicken the sauce.

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