Preparation time is 5minutes
Cook time is 1hours 30minutes
Total time is 1hours 35minutes
Serve is for 6 people
Estimated cost per serve is 6.89 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/2 cup plain flour
- 2 carrots, peeled, diced
- 1 stick celery, sliced
- 1 large brown onion, roughly chopped
- 1/3 cup parsley leaves, chopped
- 1tablespoons worcestershire sauce
- 1 pinch micro herbs (to garnish)
- 1 1/2 cup chicken stock
- 2tablespoons dijon mustard
- 345milliliter pale ale
- 500grams red mini potatoes, halved
- 1kilograms lamb, diced
- 1/4 cup vegetable oil
Description
It’s all about low and slow with this hearty lamb stew recipe. Opt for tougher cuts of meat, as they’ll add extra flavour while getting softer as they cook.
Method
Step 1 of 3
Dust lamb with flour and season well. Heat half the oil in a large heavy-based casserole over medium heat. Cook lamb, in batches, for 5 minutes or until well browned. Transfer to a plate.
Step 2 of 3
Add 1/4 cup of the stock to pan. Using a wooden spoon, scrape browned bits from base. Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until stock has evaporated and onion has softened. Stir in mustard, sauce, ale and remaining stock. Bring to the boil.
Step 3 of 3
Return lamb to pan with potato and reduce heat to simmer. Cover and cook for 1–1 1/4 hours or until lamb and potato are tender. Stir in parsley. Top with herbs.
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