Irish Lamb Stew
1.
Prepare materials
2.
Cut celery, potatoes, carrots into pieces, cut lamb into pieces and season with salt and pepper, peel off small onions, and chop parsley
3.
Wrap and tie together celery, bay leaves, thyme, parsley stalks, and spring onions
4.
Made into spice bundles
5.
Heat the beef stock in a pot until it boils, and put the lamb in the pot for later use
6.
Pour the broth into a pot containing lamb, reheat it to a slight boil and continue to simmer for about 1 hour, while removing the floating powder
7.
Then put the small onions, celery, carrots, potatoes and spice bunches into the pot, reheat to a slight boil, taste and season with salt and pepper, continue to simmer for 35 minutes, until the carrots are tender and tasteful
8.
Season with salt and pepper and sprinkle in chopped parsley to enjoy
Tips:
* Stew the meat first and then boil the vegetables. If you follow the order, you will have the right meat pieces and full-flavored broth. The taste of root vegetables can also be easily controlled.
* When using a cast iron pot or a casserole to cook, you need to have a sufficiently small firepower or use an oven to heat it, and a small firepower can maintain a slight boiling. If you see obvious steam ejecting, it means that the firepower is too high.
* Root vegetables have varying degrees of sweetness, and they will have an unexpectedly good taste when paired together!
* The spice bundle can be used to stew different clear soups
* Spice bundle: celery, spring onion, bay leaf, thyme, parsley stem
* Weighing unit: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
