Irish Stew Skewers (Gluten-Free)

Ingredients

• about 450 g Lamb Stew Meat, cubed
• 1 cup Carrots, peeled and sliced
• 1 cup Potatoes, peeled and cubed
• 1 cup Rutabaga, peeled and cubed
• 1/2 cup Pearl Onions, peeled
• 2 cups Beef Broth
• 1 tbsp Tapioca Starch
• 2 sprigs Fresh Thyme
• to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat. Add the about 450 g of Lamb Stew Meat, cubed, and brown it on all sides for 5-7 minutes. Drain any excess fat from the pot.
2. 2Add the 1 cup of Carrots, peeled and sliced, the 1 cup of Potatoes, peeled and cubed, the 1 cup of Rutabaga, peeled and cubed, the 1/2 cup of Pearl Onions, peeled, the 2 cups of Beef Broth, and the 2 sprigs of Fresh Thyme to the pot with the lamb.
3. 3Bring the mixture to a simmer, then reduce the heat to medium-low (around 148.9°C/150°C). Cover the pot and cook for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the lamb is cooked through, reaching an internal temperature of 63°C. Season with Salt and Pepper to taste.
4. 4In a small bowl, whisk together the 1 tbsp of Tapioca Starch with 2 tablespoons of the hot liquid from the pot until smooth, creating a slurry. Pour this slurry into the simmering stew and stir constantly until the liquid thickens, about 1-2 minutes.
5. 5Remove the pot from the heat. Discard the 2 sprigs of Fresh Thyme. Let the stew cool slightly for 10-15 minutes; this allows it to thicken further and makes it easier to handle.
6. 6Carefully thread pieces of the cooked about 450 g Lamb Stew Meat and the tender vegetables onto skewers, aiming for a balanced mix on each skewer.
7. 7Serve the Irish stew skewers warm.

Substitutions

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