Andy the gasman's stew

Slow-cooked lamb or pork with potatoes, carrots & chickpeas

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Andy the gasman's stew

Andy the gasman's stew

Serves Serves 4
Time Cooks In6 hours 30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 675 34%
  • Fat 20.8g 30%
  • Saturates 4.8g 24%
  • Sugars 17.2g 19%
  • Salt 1.2g 20%
  • Protein 60.6g 121%
  • Carbs 65g 25%
  • Fibre 11g -
Of an adult's reference intake
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Method


  • 700 g potatoes
  • 2 red onions
  • 2 carrots
  • 2 sticks of celery
  • 2 sprigs of fresh rosemary
  • olive oil
  • 1 level teaspoon ground cumin
  • 1 heaped tablespoon smoked paprika
  • 1 orange
  • 800 g lamb or higher-welfare pork stewing steak , (cubed)
  • 1 x 400g tin of chickpeas
  • 2 x 400 g tins of quality plum tomatoes
  • natural yoghurt
  • ½ a bunch of fresh coriander , (15g)
Tap For Method
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Ingredients


  1. First of all, you need to preheat the oven, but the temperature will depend on how long you want to cook the stew for. If you want it ready in 3 hours, preheat it to 180ºC/350ºF/gas 4, but if you want to cook it for 6 hours, then you need the oven on at 140ºC/275ºF/gas 1.
  2. Peel and chop the potatoes into 2.5cm chunks, then peel, trim and roughly chop the onions, carrots and celery. Pick the rosemary leaves.
  3. Put a large casserole pan on a high heat and add a couple of good lugs of oil. Let this heat up, then add the potatoes, onions, carrots, celery, rosemary, cumin and paprika.
  4. Finely grate in the orange zest and squeeze in the juice, then stir together. Cook for 1 minute, then mix around again before adding the meat.
  5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with the back of a spoon.
  6. Season lightly with sea salt and black pepper, then pour over enough water to cover everything. Bring to the boil and put into the oven for your chosen amount of time. You are now free to go out for a few hours (for the whole day if you want to!).
  7. Serve the stew in bowls with a dollop of yoghurt, and pick over the coriander leaves to finish.


You can serve it as a stew or in tortillas with crunchy salad and guacamole.

The other great thing about it is that you can bulk it out with different types of roughly chopped root veg, or butternut squash, or even with different types of beans (try cannellini, flageolet or butter beans), and if you want a bit of heat, feel free to add a couple of crumbled dried chillies.

recipe adapted from

Jamie's Dinners

By Jamie Oliver