Le Creuset Doufeu Irish Lamb and Root Vegetable Stew
Transform a traditional Irish beef stew into a delightful experience using your Le Creuset Doufeu. This hearty dish is enhanced with the rich flavors of tender lamb and earthy turnips, making it a splendid lower-carb option without sacrificing taste. A marinade of red wine, garlic, and fresh thyme infuses the meat with robust flavors, while the Doufeu's unique design retains moisture, resulting in a luscious, stew-like consistency. Serve it alongside homemade Irish soda bread or cornbread for the perfect comforting meal that will have your family asking for seconds!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
bay leaves
3 (whole)
salt
1 teaspoon (to taste)
pepper
1 teaspoon (to taste)
dried thyme
1/4 teaspoon (dried)
red wine
1 1/2 cups (for marinating)
garlic cloves
3 (minced)
lean beef or lamb for stew
2 lbs (cut into 1-inch pieces)
flour
1 cup (for dredging)
olive oil
1/4 cup (for browning)
beef broth
10 ounces (for cooking)
carrots
12 (peeled and sliced)
turnips
5 (peeled and quartered)
boiling onions
12 (peeled (par-boiled for 5 minutes then cooled for ease of peeling))
fresh parsley
2 tablespoons (chopped)
Instructions
1
In a shallow dish, combine bay leaves, salt, pepper, dried thyme, and red wine, mixing well.
2
Place the lamb in the marinade, ensuring all pieces are coated. Cover and refrigerate for a minimum of 8 hours, or overnight for best results.
3
Preheat your oven to 350°F (175°C).
4
Remove the lamb from the marinade, shaking off excess liquid, and dredge the pieces in flour, ensuring they are evenly coated.
5
In the stovetop-safe Doufeu, heat olive oil over medium-high heat.
6
Carefully add the lamb to the hot oil and brown on all sides. This step adds depth to the flavor of the stew.
7
After browning, pour in the remaining marinade and the beef broth. Allow the mixture to reach a gentle boil before removing it from the heat.
8
Add the prepared boiling onions, sliced carrots, and quartered turnips (or potatoes if you prefer) to the pot. Sprinkle with fresh parsley, additional pepper, and seasoning salt, mixing gently to combine all ingredients.
9
Fill the lid of the Doufeu with ice cubes to aid in moisture retention during cooking.
10
Cover the Doufeu and place it inside the preheated oven. Cook for 2 hours and 45 minutes, allowing the flavors to meld beautifully.
11
Once complete, remove from the oven and let it rest for a few minutes. Serve hot, ideally with traditional Irish soda bread or cornbread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this stew recipe?
The recipe calls for 2 lbs of lean lamb or beef cut into 1-inch pieces.
How long should the lamb be marinated?
The lamb should be marinated for a minimum of 8 hours, or overnight for the best results.
What ingredients are in the marinade?
The marinade consists of red wine, bay leaves, salt, pepper, dried thyme, and minced garlic.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
Why is the meat dredged in flour?
Dredging the meat in flour ensures an even coating for browning and helps thicken the stew.
What special equipment is recommended for this recipe?
The recipe specifies using a Le Creuset Doufeu for its moisture-retention capabilities.
Why do you put ice on the lid of the Doufeu?
The ice on the lid aids in moisture retention by cooling the lid, causing steam inside to condense and drip back onto the food.
Is this stew suitable for a low-carb diet?
Yes, it is described as a lower-carb option because it uses earthy turnips instead of traditional potatoes.
Can I use potatoes instead of turnips?
Yes, you can substitute potatoes if you prefer them over turnips.
How long does the stew need to cook in the oven?
The stew should be cooked in the oven for 2 hours and 45 minutes.
How many carrots are required for this recipe?
The recipe requires 12 carrots, peeled and sliced.
How should I prepare the boiling onions?
Boiling onions should be par-boiled for 5 minutes and then cooled to make them easier to peel.
What type of broth is used?
The recipe calls for 10 ounces of beef broth.
What type of oil should I use for browning the meat?
The recipe suggests using 1/4 cup of olive oil for browning the lamb.
What should I serve with the stew?
It is recommended to serve the stew with traditional Irish soda bread or cornbread.
How many garlic cloves are in the recipe?
The recipe includes 3 minced garlic cloves.
What herbs are added just before cooking?
Fresh parsley, seasoning salt, and additional pepper are sprinkled over the ingredients before putting the pot in the oven.
How much red wine is needed for the marinade?
You will need 1 1/2 cups of red wine.
Can I use dried herbs instead of fresh?
The recipe uses dried thyme for the marinade and fresh parsley for finishing, though substitutions can be made.
How many bay leaves are used?
The recipe uses 3 whole bay leaves.
Is the Doufeu safe for the stovetop?
Yes, the recipe instructs to brown the meat in the stovetop-safe Doufeu before moving it to the oven.
Do I need to boil the marinade before adding it to the vegetables?
Yes, after browning the meat, pour in the marinade and broth and allow it to reach a gentle boil before adding vegetables.
What is the total number of ingredients?
There are 14 ingredients listed in this recipe.
How many turnips are used?
The recipe calls for 5 turnips, peeled and quartered.
Is the meat browned before or after adding the vegetables?
The meat is browned first, then the liquid is added, and finally the vegetables are added before the pot goes into the oven.
What is the serving size for this recipe?
The specific serving size is not provided in the raw data, but it uses 2 lbs of meat and several root vegetables.
What tags are associated with this dish?
Tags include stew, irish, lamb, root vegetables, doufeu, low-carb, comfort food, hearty, soup, and slow-cooked.
Should the Doufeu be covered during the oven cooking process?
Yes, the Doufeu should be covered with its lid, and the lid should be filled with ice.
How much flour is used for dredging?
The recipe uses 1 cup of flour for dredging the meat pieces.
Is it necessary to let the stew rest after cooking?
Yes, the instructions suggest letting the stew rest for a few minutes before serving.