Top Rated British traditionalView Recipe
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Classic lamb stew
A warming winter dish...
What you need
- 45 ml vegetable oil
- 675 g lamb steaks, trimmed and cut into cubes
- 125 g shallots, peeled and roughly chopped
- 175 g carrots, peeled and cut into chunks
- 125 g parsnips, peeled cored and cut into chunks
- 6 tsp plain flour
- 450 ml hot lamb stock
- 150 ml red wine
- 3 tsp tomato puree
- seasoning
- 2 fresh bay leaves
Method
Preheat oven to 170°C.
Heat the oil in a large saucepan or large flameproof casserole dish. Add the lamb and saute for 5 min or until browned all over. Remove with a slotted spoon and set aside.
Add the onions, carrots and parsnips to the pan. Saute together for 3-5 min or until browned. Remove from the pan with a slotted spoon and set aside.
Stir the flour into the remaining fat in the pan and cook gently for 1 min. Gradually add the stock and wine, a little at a time, until all is incorporated. Stir in the tomato puree, seasoning and bay leaves.
Bring the stock to the boil. Return the meat and vegetables to the pan then spoon into an ovenproof casserole dish, if not already in one. Cook in the oven for 3 hrs, stirring occasionally.
Remove the bay leaves and adjust the seasoning before serving.
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Preparation 30 minutes Cook 2 hours, 9 minutes Total 2 hours, 39 minutes -
Energy 790 kcal/serving Fat 13.4 g/serving Carbohydrates 65.35 g/serving Glycaemic Index 60 Glycaemic Load 9.88 
Serving suggestion
Serve with mashed potatoes, fresh crusty bread and a sprinkling of chives.
Cook's tip
If liked, 1 tbsp pearl barley can be added to the stew when the meat and vegetables are returned to the pan.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3305 | 714 | 10475 | 8350 |
| Energy (kcal) | 790 | 170 | 2500 | 2000 |
| Protein (g) | 33.6 | 7.27 | ||
| Carbohydrate (g) | 17.8 | 3.86 | 345 | 275 |
| Fat (g) | 61.8 | 13.4 | 95 | 70 |
| Fat (saturated) (g) | 24.0 | 5.19 | ||
| Fibre (g) | 3.53 | 0.76 | ||
| Sodium (mg) | 769 | 166 | ||
| Salt (equivalent) (g) | 1.92 | 0.42 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1240 | 268 | 800 |
| Vitamin B-12 (µg) | 3.91 | 0.84 | 1 |
| Vitamin B-6 (mg) | 0.40 | 0.09 | 2 |
| Vitamin C (mg) | 12.5 | 2.71 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 2.94 | 0.64 | 10 |
| Zinc (mg) | 5.29 | 1.14 | 15 |
| Calcium (mg) | 77.0 | 16.6 | 800 |
| Folate (mcg) | 72.0 | 15.6 | 200 |
| Iron (mg) | 3.99 | 0.86 | 14 |
| Magnesium (mg) | 69.3 | 15.0 | 300 |
| Niacin (mg) | 13.6 | 2.95 | 18 |
| Pantothenic acid (mg) | 1.56 | 0.34 | 6 |
| Riboflavin (mg) | 0.50 | 0.11 | 1.6 |
| Phosphorous (mg) | 364 | 78.8 | 800 |
| Thiamin (mg) | 0.34 | 0.07 | 1.4 |
This recipe is:
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, bay leaves or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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