Dark, sticky stew

lamb stew

Serves 6

  • 800 g quality stewing lamb, roughly diced

  • sea salt

  • freshly ground black pepper

  • 1 small handful fresh rosemary, leaves picked

  • 2 heaped tablespoons flour

  • extra virgin olive oil

  • 1 red onion, peeled and roughly chopped

  • 8 field mushrooms, torn in half

  • 1 handful baby carrots, scrubbed

  • 1 parsnip, peeled and grated

  • 1 dessertspoon Marmite

  • 2 heaped tablespoons pearl barley

  • 285 ml rich ale (Guinness, Caffrey's, John Smith's)

  • 565 ml organic stock

  • 6 sticks fresh rosemary, leaves removed

  • 18 higher-welfare chipolata sausages

Preheat your oven to 180ºC/350ºF/gas 4. Put your lamb into a bowl and season well with a good pinch of salt and pepper. Finely chop your rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered. Fry the lamb in a couple of tablespoons of extra virgin olive oil in a hot casserole-type pan – do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.



Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured. Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil and then simmer for 20 minutes while you skewer 3 chipolatas on to each of the skewers or rosemary sticks. Just before the stew goes in the oven, add the chipolatas to the pan. Then place a lid on or make a cartouche, wet it and tuck this over the pan. Cook for around an hour, or until the lamb falls apart. I love to eat it just as it is, almost like a thick soup, with some crusty bread.



Try this: To really get the flavours going, the Italians have something called gremolata: finely chop some flat-leaf parsley, a clove of garlic and the zest from 1 or 2 lemons (or try oranges, which are also fantastic). Mix this up, sprinkle over the top of your stew and stir in – it will really give it an amazing kick.



Or this: You can play around with different root veg, or even use different cuts of meat – beef works really well in this stew. Just be aware that you may have to adjust the cooking time. It's ready when the meat is tender and falls apart.





Nutritional Information

Dark, sticky stew

A winter warmer with sausages, lamb and ale

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This cosy lamb stew is like a big hug – mix it up with your favourite root veggies
Serves 6
1h 45m
Super easy
Print this recipe
Method

This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.

Preheat your oven to 180ºC/350ºF/gas 4. Put your lamb into a bowl and season well with a good pinch of salt and pepper. Finely chop your rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered. Fry the lamb in a couple of tablespoons of extra virgin olive oil in a hot casserole-type pan – do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.

Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured. Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock. Bring to the boil and then simmer for 20 minutes while you skewer 3 chipolatas on to each of the skewers or rosemary sticks. Just before the stew goes in the oven, add the chipolatas to the pan. Then place a lid on or make a cartouche, wet it and tuck this over the pan. Cook for around an hour, or until the lamb falls apart. I love to eat it just as it is, almost like a thick soup, with some crusty bread.

Try this: To really get the flavours going, the Italians have something called gremolata: finely chop some flat-leaf parsley, a clove of garlic and the zest from 1 or 2 lemons (or try oranges, which are also fantastic). Mix this up, sprinkle over the top of your stew and stir in – it will really give it an amazing kick.

Or this: You can play around with different root veg, or even use different cuts of meat – beef works really well in this stew. Just be aware that you may have to adjust the cooking time. It's ready when the meat is tender and falls apart.


Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 782
    39%
  • Carbs 24.4g
    9%
  • Sugar 7.5g 8%
  • Fat 48.1g 69%
  • Saturates 18.1g 91%
  • Protein 57.8g 128%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 800 g quality stewing lamb, roughly diced

  • sea salt

  • freshly ground black pepper

  • 1 small handful fresh rosemary, leaves picked

  • 2 heaped tablespoons flour

  • extra virgin olive oil

  • 1 red onion, peeled and roughly chopped

  • 8 field mushrooms, torn in half

  • 1 handful baby carrots, scrubbed

  • 1 parsnip, peeled and grated

  • 1 dessertspoon Marmite

  • 2 heaped tablespoons pearl barley

  • 285 ml rich ale (Guinness, Caffrey's, John Smith's)

  • 565 ml organic stock

  • 6 sticks fresh rosemary, leaves removed

  • 18 higher-welfare chipolata sausages