•  lamb stew meat(or pork belly)
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 4 garlic cloves
  • 2 medium carrots, cut into 1 inch pieces
  • 3 small potatoes, peeled and cubed
  • 1 (411 g) can beef broth(or chicken broth, either one)
  •  salt ‘n pepper to season
  • 1 tablespoon butter
  • 1 celery
  • 3-5 Tomatoes
  • minced fresh parsley(optional, meant for garnishing)
  • minced chives(optional)
  • fresh thyme
  • Rosemary
  • Mixed Herbs
  • Half a tablespoon of cinnamon/ 1 stick
  • 1 tablespoon of sugar
  • half a glass of wine(or Guinness if you’re feeling a wee bit Irish)
  • 1 bay leaf
All Herbs aren’t quantified, added to preference. You can throw a tree of ‘em if you must.
In fact, veges, quantity of meat and other ingredients too are added to preference.
In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Heat the frying pan. Add butter(or oil), Rosemary, 1/4 portions of the Onion and Garlic. Set a side the browned meat.
Heat the pot, chuck in the remaining and leftover onions and garlic until they begin to color a bit. Deglaze the pot with 1/4 of water. Set in the beef stock, lamb meat, sugar and herbs  into the pot. Let it simmer for , let’s put it at 7-14 minutes( perhaps, slightly longer). By now, you’re stew will be smelling pretty darn nice. It’ll take a huge amount of effort to resist yourself from not walloping the whole pot.
Now it’s time to muscle-up the stew, add the tomatoes, carrots, celery and any other veges you see fit for a stew. Add your preferred choice of alcohol , red wine or Guinness. Let it simmer. Check the stew in time intervals of 10 minutes. Let it cook till you’re satisfied with it. Garnish it with chopped parsley. Ready to serve.
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**For pork belly, I browned them with soy sauce, salt, pepper, sugar with the pan glazed with butter,onion and garlic. The rest of the steps are pretty much similar. And I added Chillies for the pork belly stew( 1 fresh chilli or 2 deseeded dry chillies will be fine).
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