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Easy Peasy Lamb Stew
My easiest ever lamb stew! This Easy Peasy Lamb Stew takes just 15 minutes prep time and only uses 1 pan, but produces fabulous results every time. Plus, get lots of ideas for adapting this basic lamb stew recipe to make it even more delicious! (Serves 4-6, depending on appetite and accompaniments.)
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6 people
Calories: 229 kcal
Course:
Main Course
Cuisine:
American , British
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely diced
- 250 g chestnut mushrooms quartered (See Note 1)
- 2 cloves garlic crushed or grated
- 800 g diced lamb shoulder
- 1 beef or lamb stock cube (I use Knorr Lamb Stock Cubes)
- 2 tablespoons cornflour (AKA cornstarch in the USA)
- 900 ml boiling water
- 4 sprigs thyme
- 2 bay leaves
- salt and pepper to taste (See Note 2)
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Place the olive oil and diced onions in a flameproof, ovenproof saucepan (See Note 3.) Gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
- Turn up the heat to high and add the chopped mushrooms. Fry the mushrooms for 4 minutes, stirring regularly. (See Note 4.)
- Turn the heat right down and add the garlic. Fry for 1 more minute, stirring occasionally, then add the lamb. (See Note 4.)
- Meanwhile, mix together in a jug the crumbled stock cube, 2 tablespoons cornflour and a little cold water to make a paste, then add the 900ml boiling water and to make a simple gravy.
- Add the lamb gravy, thyme, bay, salt and pepper to the pan, stir and then turn up the heat. Bring to the boil, then put a lid on the pan and place it straight into your preheated oven. (See Note 3.)
- Cook the lamb stew in the oven for 2.5 hours, checking occasionally to make sure the stew is not getting too dry. (If it is, add a little more boiling water and return to the oven.)
- Serve the stew with mashed potatoes and all your favourite vegetables!
Cup of Yum
Notes
- I recommend cutting the mushrooms into roughly equal sized chunks – depending on the size of your mushrooms this may mean halving, quartering or cutting into eighths.
- Because there is already salt in the stock cube, I only add black pepper here.
- I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this stew in a regular saucepan and then tip it into an ovenproof dish to go into the oven.
- After much experimentation I have come to the conclusion that it does not make a difference whether or not you brown the lamb before such a long slow cook (so I don’t do it!) but it makes a big difference to the mushrooms (which is why I fry the mushrooms properly before adding the rest of the ingredients!)
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
87mg
(29%)
Sodium
250mg
(10%)
Potassium
603mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
34IU
(1%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 250mg | 10% |
| Potassium | 603mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.