Simple lamb stew recipe
This is a hearty dish and, as the name suggests, one that’s really simple to prepare. It’s a regular for me – I often cook it at home the day before a camping trip and reheat it once we get to the campsite, particularly if we’re arriving late on a Friday night and need to eat quickly and get the kids tucked up in their sleeping bags. Serve with crusty bread (and tired children!)
Ingredients
- 1 dash olive oil
- 2 medium onions, chopped
- 3 cloves of garlic, finely chopped
- 500 g diced lamb (leg is good)
- 1 pinch sea salt & fresh ground black pepper
- 0.5 glass of red wine
- 0.5 beef stock cube
- 1 tsp paprika
- 3 carrots, peeled and sliced
- 12 baby new potatoes, whole
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 dash olive oil
- 2 medium onions, chopped
- 3 cloves of garlic, finely chopped
- 17.6 oz diced lamb (leg is good)
- 1 pinch sea salt & fresh ground black pepper
- 0.5 glass of red wine
- 0.5 beef stock cube
- 1 tsp paprika
- 3 carrots, peeled and sliced
- 12 baby new potatoes, whole
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 dash olive oil
- 2 medium onions, chopped
- 3 cloves of garlic, finely chopped
- 17.6 oz diced lamb (leg is good)
- 1 pinch sea salt & fresh ground black pepper
- 0.5 glass of red wine
- 0.5 beef stock cube
- 1 tsp paprika
- 3 carrots, peeled and sliced
- 12 baby new potatoes, whole
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Heat the olive oil in a saucepan and cook the chopped onions over a medium flame for a good 5 minutes.
- While the onions are simmering, finely chop the garlic and add it to the pan along with the diced lamb. Add a good grind of black pepper and a pinch of salt and stir, making sure that the meat is sealed on all sides.
- Pour in the wine, crumble in the beef stock cube and add the paprika. Peel the carrots and slice (about 2cm slices), and then add to the pan with the whole potatoes. Throw in the fresh thyme and rosemary and add a little more than 500ml water. Bring to the boil and then reduce the heat to a gentle simmer for 30 minutes.
Recipe taken from the Guyrope Gourmet Cookbook
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