Amazing One Pot Lamb Stew Recipes

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Steps:

• Heat 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.
• Cover 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.

Steps:

• 1. Mince the garlic and onions, dice the carrots and chop the mushrooms
• 2. Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
• 3. Chop the bacon into chunks
• 4. In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
• 5. Saute the garlic and the spices in the remaining fat.
• 6. Add the lamb meat and saute until browned.
• 7. Add the onions, carrots and cannellini beans and saute for another 2 minutes.
• 8. Add the red wine and beef stock and bring it to a full boil
• 9. simmer for 1 hour or until fork-tender.
• 10. Season with salt and pepper
• 11. Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.