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Lamb stew

Name: Lamb stew
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.3kg stewing lamb on the bone (ask the butcher to cut it into large chunks); 2 tbsp plain flour; 2 tbsp gravy powder; 2 tbsp olive oil; 2 large onions, sliced; 2 garlic cloves, crushed; 500g small carrots, scraped; 1kg new potatoes, scrubbed; 3 tbsp sun-dried tomato paste; Few sprigs of fresh thyme and fresh mint; 1 chicken or pork stock cube

Published: 31 Jul 05
Updated: 18 Mar 24

This one-pot lamb stew is the ultimate in comfort food, and it’s easy to make too.

Easy
August 2005

Test kitchen approved

Serves 6
Ready in 2¾ hours

This one-pot lamb stew is the ultimate in comfort food, and it’s easy to make too.

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Ingredients

1.3kg stewing lamb on the bone (ask the butcher to cut it into large chunks)
2 tbsp plain flour
2 tbsp gravy powder
2 tbsp olive oil
2 large onions, sliced
2 garlic cloves, crushed
500g small carrots, scraped
1kg new potatoes, scrubbed
3 tbsp sun-dried tomato paste
Few sprigs of fresh thyme and fresh mint
1 chicken or pork stock cube

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Method

Put the lamb onto a tray and season generously. Mix together the flour and gravy powder and sprinkle over the lamb.
Heat the oil in a large deep pan. Add the lamb and cook over a high heat for 10 minutes or until browned (do it in batches, if necessary). Reduce the heat to medium and add the onions and garlic. Cook for 5 minutes until softened.
Add the carrots, potatoes, sun-dried tomato paste and herbs. Crumble in the stock cube, add 1 litre water and mix together. Bring to the boil, then cover and simmer for 2¼ hours, until the meat and vegetables are tender. Gently stir every 30 minutes, to stop anything catching on the base of the pan. Serve in bowls.

Recipe from August 2005 Issue

delicious. tips

To oven cook: put in oven 180C/fan160C/gas 4 for the same time. If you do use an oven you should only use 600ml stock because it won’t bubble away and evaporate as it does on a hob.