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Autumn Lamb Stew

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Prep time Cook time Difficulty Views Rated (2) Recipe #
15m 2h 2-Pretty easy 1196
5 stars
Added by claire on 22 November 2007
Snowbadger forked this on 25 March 2008 (2 descendants)

Description (Some HTML is OK)

Yummy winter food


Makes 4 servings

  • Big pack diced lamb
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 4 celery stalks
  • 2 cloves garlic
  • 200 ml red wine
  • 1 small swede
  • 2 tbsp tom puree
  • 1 can tomatoes
  • 2 bay leaves
  • 400 ml veg stock

Preparation (Some HTML is OK)

Heat the oil in a large oven proof casserole. Add the lamb, roughly chopped onions and flour. Stir. Cook for 5 mins until you get a couple of burnt bits. Roughly chop all veg (this is a big chunk casserole). Add the sliced garlic and chopped veg. Stir and cook for another 5 mins. Add the rest of the ingredients and bring to the boil. Put the lid on and cook for 4 hours at 120'c or 2 hours at 180'c. Check every hour or so for dryness. Take lid off for last hour if necessary.

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Comments (1)

  • Snowbadger said on 30 Mar 2008:

    Tried this only to realise I had no wine! So, tried Newcastle Brown Ale instead and it was awesome! Bloody great stew this, even my 1 year old scoffed the lot.

    Snowbadger forked this on 25 March 2008 He tried it and rated it 4 stars

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Photos by claire (1)

Autum lamb stewView on Flickr