Easy lamb stew
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
- Serves: 4 persons
- 2tbsp vegetable oil
- 800g diced lamb shoulder
- 1large onion, roughly chopped
- 4large carrots, cut into large chunks
- 1tbsp plain flour
- 1tbsp tomato purée
- 750ml lamb stock
- 2bay leaves
- rosemary sprig or a pinch of dried rosemary
- mash and greens, to serve
Step 1Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
Step 2Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months – defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.