Dark, sticky stew | Jamie Oliver lamb stew recipes (2024)

FAQs

Which part of lamb is best for stew? ›

The best cuts for stewing are shoulder, leg or neck fillet – it needs to quite a hard-working muscle with some fat marbling through it that will break down during the slow cooking to create tender meat. It's also best with economical cuts that are boneless – keep saddle, rack and lamb chops for roasting.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

No, you don't have to brown lamb before slow cooking.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

The National Dishes of Ireland

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.

Stoba, meaning stew in Papiamentu, is one of the most popular dishes on the island of Bonaire. Stoba Baka (beef) or Stoba Galina (chicken), is slow cooked stew. This slow cooking method is used to make the meat tender and succulent. This dish can also be found in Aruba and Curaçao.

The first step to a flavorful stew is browning the meat. Searing it over high heat gives the meat a deeper, richer flavor thanks to the Maillard reaction, a chemical reaction that browns and caramelizes the exterior of the meat.

Does stew get better the longer you cook it? ›

DEFINITELY. Low and slow does wonders for the meat. Here's what longer cooking does to it… Each and every bit of Collagen & Connective tissues starts to break down, and becomes a rich tasty gelatin and water.

Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Should you sear lamb before slow cooking? To maximize the flavor of your lamb shoulder roast, you'll definitely want to give it a good sear before braising. It'll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

Tenderloin. Because it comes from an area that does very little work, tederloin has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, tenderloin suits gentle, quick and dry cooking methods to retain its juiciness.

Scrag end of lamb

This cut is tough and has less meat, but has bags of flavour. Excellent slow-cooked in soups and stews, either on or off the bone. Can be cut into 2.5cm slices, and is traditionally used for slow-cooking on the bone in dishes such as Lancashire hot pot.

Lamb Shoulder: This is the main protein and flavor base of your stew. It's rich in flavor and becomes fork-tender when cooked slowly over low heat.