There are few meals as satisfying as a hearty lamb stew. This dish is easy and even stress-free if you prepare it in stages, for example allow the meat to marinade in the fridge for a day before you start cooking. As is the case with most stews, the trick is not to rush the process. The best version of this meal is to cook it slowly over hours, with minimal interference once the initial prep is behind you.
This is also a great dish for preparing in bulk and then keeping for lunches or further dinners down the line. And it will be all the more tasty for its time in the fridge. However, be sure to freeze portions that you aren’t going to use within a day or two. You can enjoy this recipe best when paired with a light-bodied red wine such as Pinot Noir. This particular recipe serves four people.
700g of lamb stew meat
2 tbsps. of olive oil or similar amount of coconut oil
3 large onions, which are quartered
3 medium carrots, which are cut into 2.5cm pieces
4 small potatoes, which are peeled and cubed
1 can of beef broth/stock
1 tsp. of salt
1/4 tsp. of pepper
1 tbsps. of butter
1 tbsps. of all-purpose flour
1-1/2 tsp. of minced fresh parsley
1-1/2 tsp. of minced chives
1/2 tsp. of minced fresh thyme
First you’ll need to brown the meat in 1 tbsp. of olive oil (or coconut oil) over a medium heat until the meat loses its pink colouring. Then remove the lamb with a slotted spoon and set this aside to rest. Now you can add the onions and carrots, as well as the remaining oil to the pan. This will need to cook for approximately five minutes – you’ll need to monitor to ensure that the onions are tender before you remove them. Also remember to stir occasionally.
Once the onions and carrots are ready, add in the potatoes, broth or stock, salt, pepper and the resting lamb. Stir gently and bring to the boil. Then you’ll need to remove it from the heat, cover and bake at 180°C for 50-60 minutes. Ensure that the meat and vegetables are tender before you remove.
Using your slotted spoon again, remove the meat and veggies. You can place them in a large bowl but try to keep them warm while you’ve set them aside. Now melt some butter over a medium heat and stir in the flour until it gets a smooth texture. Slowly whisk in the juices that remain in the pan and bring this to a boil. This will usually take around two minutes but don’t remove it until the mixture thickens. Now you can add the parsley, chives, thyme, meat and veggies to heat all the way through. Once heated it’s ready to serve on its own or with rice.