Lamb Stew

Making Lamb Stew

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1. Brown the lamb in the oil in batches and set aside.

   Mark done

2. Soften the onions and carrots for 6 minutes. Stir in the flour for 1 minute, then add the stock, thyme and bay and bring to a simmer.

   Mark done Start 6 min timer

3. Return the lamb, cover and simmer very gently for 1 hour 15 minutes.

   Mark done Start 1 hr timer

4. Add the potatoes and simmer for 45 minutes more. Skim off the fat and season with the salt and vinegar.

   Mark done Start 45 min timer

Tips for Making Lamb Stew

• Brown the lamb in batches.
• Keep to a bare simmer.
• Add the potatoes later so they hold their shape.
• If your hob runs hot, check at 1 hour 30 minutes.

Swaps and Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Lamb Stew

• Crusty bread
• Buttered cabbage
• Mashed swede
• Mint sauce

Keeping and Reheating

Keeps in the fridge for 4 days and improves overnight. Reheat gently.

Questions About Lamb Stew

Lamb Stew Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.