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Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 150 g Bacon lardons
  • 1 Onion, diced
  • 1 Bunch of thyme, chopped
  • 5 Cloves of garlic, chopped
  • 25 g Butter
  • 25 g Plain flour
  • 200 ml Red wine
  • 700 ml Lamb stock
  • 800 g Lamb leg, diced
  • 2 tbsps Tomato purée
  • 3 Bay leaves
  • 300 g Carrots, roughly chopped
  • 300 g Parsnips, roughly chopped
  • 500 g baby potatoes, halved
Easy Lamb Stew
Easy Lamb Stew Easy Lamb Stew

This delicious lamb stew uses only one pot. Perfect for a hearty dinner packed full of veg.

  1. Preheat the oven to 165℃.
  2. Start by frying the bacon lardons in a large oven proof casserole pot over a medium heat for a few minutes.
  3. Once the bacon starts to go golden and crisp, add the diced onion and chopped thyme then cook for a few more minutes until softened.
  4. Add the chopped garlic and cook for one more minute before adding the butter. Once melted, add the plain flour, stir well and continue to cook for a minute.
  5. Pour in the red wine and stir well. This should lift any of the sticky bits from the bottom of the pan. Cook for a few minutes.
  6. Pour in the lamb stock, add the tomato purée and bay leaves. Stir well.
  7. Add in the diced lamb, followed by the vegetables and potatoes.
  8. Season well, then bring to the boil.
  9. Once boiling, place the lid on and put it in the oven for an hour and a half.
  10. The lamb should be tender, the potatoes and vegetables should be cooked.
Easy Lamb Stew
Easy Lamb Stew Easy Lamb Stew

This delicious lamb stew uses only one pot. Perfect for a hearty dinner packed full of veg.

Prep 30 minutes
Total 2 hours
Serves
US | Metric
favorite
print
like
Ingredients
  • 150 g Bacon lardons
  • 1 Onion, diced
  • 1 Bunch of thyme, chopped
  • 5 Cloves of garlic, chopped
  • 25 g Butter
  • 25 g Plain flour
  • 200 ml Red wine
  • 700 ml Lamb stock
  • 800 g Lamb leg, diced
  • 2 tbsps Tomato purée
  • 3 Bay leaves
  • 300 g Carrots, roughly chopped
  • 300 g Parsnips, roughly chopped
  • 500 g baby potatoes, halved
  1. Preheat the oven to 165℃.
  2. Start by frying the bacon lardons in a large oven proof casserole pot over a medium heat for a few minutes.
  3. Once the bacon starts to go golden and crisp, add the diced onion and chopped thyme then cook for a few more minutes until softened.
  4. Add the chopped garlic and cook for one more minute before adding the butter. Once melted, add the plain flour, stir well and continue to cook for a minute.
  5. Pour in the red wine and stir well. This should lift any of the sticky bits from the bottom of the pan. Cook for a few minutes.
  6. Pour in the lamb stock, add the tomato purée and bay leaves. Stir well.
  7. Add in the diced lamb, followed by the vegetables and potatoes.
  8. Season well, then bring to the boil.
  9. Once boiling, place the lid on and put it in the oven for an hour and a half.
  10. The lamb should be tender, the potatoes and vegetables should be cooked.