Lamb and Vegetable Stew

Instructions

1. Step 1

   Heat half the olive oil in the Dutch oven over high heat. Brown the lamb in batches, then transfer it to the bowl.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 gr Lamb Shoulder, 15.0 ml Olive Oil

   Cookware: Dutch oven, mixing bowl

2. Step 2

   Reduce to medium heat and add the remaining olive oil. Cook the onion, carrot, and celery until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Carrot, 150.0 gr Celery, 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and tomato paste. Stir until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Sprinkle in the flour and stir until no dry patches remain.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Gradually stir in the stock, scraping up the browned residue. Add the tomatoes, bay leaves, thyme, salt, black pepper, and browned lamb, then bring to a simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 750.0 ml Beef Stock, 2.0 gr Black Pepper, 400.0 gr Canned Tomato, 2.0 gr Dried Thyme, 9.0 gr Salt

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Reduce to low heat, cover, and simmer gently until the lamb begins to become tender.

   Timer: 60 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the potatoes, cover again, and simmer over low heat until the potatoes and lamb are tender.

   Timer: 30 min (fixed)

   Ingredients used: 600.0 gr Potato

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the peas and simmer uncovered over low heat. Confirm the lamb has reached at least 74°C, then remove and discard the bay leaves before serving.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Pea

   Cookware: Dutch oven, wooden spoon