Mains, Yummy Recipes

Warms Your Belly and Your Kitchen: Hearty Lamb Stew


This is an altered version of a recipe in Sainsburys Winter Recipe Collection.  I love a good hearty stew especially when its a tad chilly outside (and in) and I adore how a pot full of okay flavours develops into a complex explosion of yumminess the longer it simmers away on the stove.

This recipe serves 5 to 8 (gotta love left overs!)

Ingredients

  • 700g (1.5lbs) of diced lamb
  • 2 onions, peeled and roughly chopped
  • 4 carrots, chopped
  • 5 cloves of garlic, peeled and crushed
  • 2 sprigs of rosemary
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon of orange zest
  • 750mL (26 oz)  bottle of red wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2tbsp plain flour
  • 2 x 400g (14 oz) can of chopped tomatoes
  • 500mL’s (17 oz) of vegetable stock
  • 2 teaspoons of Balsamic vinegar
  • 2 x 400g (14 oz) tins of butter beans OR cannellini beans, drained

Method

  • After dicing all your vegetables places the onions, carrots and chilli in a heavy bottomed saucepan along with the lamb, crushed garlic and the orange zest.

  • Pour in the bottle of red wine and give it a gentle stir making sure your lamb is completely submerged.

  • Place the lid on your pot and place in the fridge to marinate for a minimum of 30 minutes (preferably an hour or as long as you have time for).

  • Remove your pot from the fridge.  In a seperate fry pan heat up the butter and the olive oil.
  • Using a slotted spoon remove the lamb from the marinade and place in your fry pan.  Be sure to reserve your pot of marinade, you’ll need it again in a minute!
  • Brown the lamb all over and then add the flour.  Stir the flour in for 1 minute.

  • Pour the contents of the fry pan into your pot of marinade.
  • Add to the pot the tomatoes, vegetable stock, balsamic vinegar and a good sprinkling of cracked black pepper and salt (you’ll be taste testing it once the liquid is heated enough to be safe).
  • Heat and bring to the boil.  Turn the heat down to simmer and place the lid on.
  • Simmer for 45 minutes.  I taste tested at regular intervals and salt and peppered as need be.
  • Remove the lid, stir well and leave to simmer for another 15 minutes.  The flavours should be full bodied and the meat tender.
  • Add the beans and cook until warmed through.
  • Serve with crusty bread or mashed potato.

2 thoughts on “Warms Your Belly and Your Kitchen: Hearty Lamb Stew”

  1. OMG, that looks FANTASTIC! I love a good stew myself! I’m not a lamb eater, but I’m wondering if beef would work as well. May have to cook it a tad longer since the cut of beef for stew is much tougher than lamb. Hmm, I wonder if this would work in my crock pot? And I’m going to have to convert your metric measurments to standard (we’re a little behind the times here in the states).
    Thanks for sharing! The pictures you took are wonderful!

  2. Thank you 🙂 It’s certainly made the house smell divine!

    I think this would work just fine with beef. It’s so hard to find affordable and tasty beef in England. A good proper beef steak is one of the things I miss most about Australia!

    We’ve learnt to adapt, though pork will never be my favourite thing to serve (the English love their pork! If they are selling “sausages” at a street vendor or in a shop they mean “pork sausage”….took some getting used to as a “sausage” in Australia really means “beef sausage”.

    The lamb I used in this recipe was imported from New Zealand, I have no idea why they can’t import some good Aussie beef too. Same region! That would make me a very happy lady!

    If your worried about the beef being a little tough, marinating it for twice as long might be an easy fix 🙂

    I’ve added the U.S measurements just now so you don’t have to go googling everything 😉

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