Estofado irlandés tradicional (estofado de cordero)

Ingredientes

• 3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
• Salt and pepper
• 3-4 tablespoons oil
• 1 pound frozen peeled cipollini onions (or use 3 medium unions, cut into wedges)
• 1 pound baby carrots (or about 6 medium cut in 3-inch lengths)
• 2 pounds baby potatoes (1-2 inch in diameter)
• 4 cups chicken broth or stock
• 1 tablespoon fresh thyme (or 3 sprigs)
• 2 bay leaves
• 1-2 cups frozen or fresh peas (optional, for color)
• Optional: splash of Worcestershire Sauce
• 1 tablespoon fresh tarragon leaves, or flat-leaf parsley.

Preparación

1. 1

   Preheat oven to 350F

2. 2

   Pat lamb dry and sprinkle generously with salt and pepper.

3. 3

   Heat oil in a heavy-bottomed oven-proof Dutch oven over medium-high heat. Brown meat on all sides in batches, taking your time to do it well. This is what adds the flavor!

4. 4

   Set the meat aside and add onions and carrots to the pot, lowering the heat to medium, adding more oil if necessary. Season generously with salt and pepper and continue cooking 6-8 minutes. Return the meat to the pot, add the potatoes and broth, and bring to a simmer. Add thyme and bay leaves.

5. 5

   Cover tightly, and bake for 1 ½ hours or until the lamb is fork-tender. (Alternatively, you can continue to simmer on low heat on the stovetop.)

6. 6

   Once the meat is tender, uncover, add peas, and cook 10 more minutes. Skim any fat from the top of the broth using a ladle or spoon. Taste, adjust salt and pepper. A splash of Worcestershire works here, too, if you want more depth. See notes for thickening the stew (optional).

7. 7

   Ladle into bowls and garnish with fresh tarragon ( or parsley).