Mary Berry’s Lamb Stew is a classic comfort dish that combines tender lamb, hearty vegetables, and a rich, savory broth. This stew is perfect for slow cooking, allowing the flavors to develop beautifully while the lamb becomes melt-in-your-mouth tender. Ideal for chilly evenings or Sunday dinners, this lamb stew is both nourishing and satisfying, providing a warm, homely meal that everyone will love.
What is Mary Berry Lamb Stew?
Mary Berry’s Lamb Stew is a traditional British dish made with lamb, vegetables and a deeply flavorful broth. Slowly simmered, the stew allows the lamb to become tender while absorbing the flavors of the accompanying vegetables and seasonings. It’s a comforting and hearty meal that’s easy to prepare, making it perfect for a family dinner or a cozy night in.
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Why You Should Try This Recipe
- Hearty and comforting: The rich, savory flavors make this stew perfect for cold weather or a comforting meal.
- Easy to prepare: Simple ingredients and a slow cooking method ensure a hassle-free cooking experience.
- Full of flavor: The slow cooking process allows the flavors to deepen, resulting in a deliciously rich broth.
- Perfect for leftovers: Lamb stew often tastes even better the next day, making it great for meal prep.
- Balanced meal: Packed with protein and vegetables, this stew provides a nutritious and filling meal.
Ingredients Needed to Make Mary Berry Lamb Stew
- Lamb shoulder (1 kg / 2.2 lbs): Cut into chunks for tender, flavorful meat.
- Carrots (2 large): Sliced, adding sweetness and texture to the stew.
- Potatoes (3 medium): Peeled and chopped, for a hearty base.
- Onions (2 large): Finely chopped, for a sweet and savory flavor.
- Garlic (2 cloves): Minced, for added depth of flavor.
- Lamb or beef stock (500ml / 2 cups): Forms the base of the stew, adding rich flavor.
- Tomato paste (1 tbsp): Adds a slight tang and thickness to the broth.
- Bay leaves (2): For fragrance and depth.
- Fresh thyme (a few sprigs): Adds a subtle earthy flavor to the stew.
- Olive oil (2 tbsp): For browning the lamb and vegetables.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Knife and chopping board
- Ladle for serving
Instructions to Make Mary Berry Lamb Stew
To make this recipe, follow these simple steps:
1. Brown the Lamb:
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the lamb: Add the lamb chunks in batches, browning them on all sides. This adds flavor and seals to the juices. Once browned, remove the lamb and set it aside.
2. Sauté the Vegetables:
- Cook the onions, carrots, and garlic: In the same pot, sauté the onions, carrots, and garlic for about 5 minutes until softened and fragrant.
3. Build the Stew Base:
- Add the tomato paste: Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the stock: Add the lamb or beef stock, stirring well to combine.
- Return the lamb: Add the browned lamb back into the pot, along with the bay leaves and thyme sprigs.
- Season: Season with salt and pepper to taste.
4. Simmer the Stew:
- Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the lamb is tender and the flavors have developed.
- Add the potatoes: In the last 30 minutes of cooking, add the chopped potatoes to the stew and let them cook until tender.
5. Serve the Stew:
- Check seasoning: Taste the stew and adjust seasoning if needed. Remove the thyme sprigs and bay leaves before serving.
- Serve hot: Ladle the stew into bowls and serve with crusty bread or mashed potatoes on the side.
What Goes Well With Mary Berry Lamb Stew
- Crusty bread: Perfect for soaking up the rich broth.
- Mashed potatoes: A creamy side that pairs well with the hearty flavors of the stew.
- Steamed green vegetables: Serve with green beans, peas, or broccoli for a balanced meal.
- Buttered dumplings: Add dumplings to the stew for an extra comforting touch.
Expert Tips for Making the Best Mary Berry Lamb Stew
- Brown the lamb well: Browning the lamb adds a depth of flavor to the stew, so don’t skip this step.
- Slow cook for tenderness: The longer the stew simmers, the more tender the lamb becomes, so don’t rush the cooking time.
- Add vegetables in stages: Add the potatoes later in the cooking process to prevent them from becoming too soft.
- Thicken the broth: If you prefer a thicker broth, remove the lid for the last 20 minutes of cooking to allow the liquid to reduce.
Easy Variations of Mary Berry Lamb Stew
- Add root vegetables: Include parsnips, turnips, or swedes for added flavor and texture.
- Spice it up: Add a pinch of chili flakes or paprika for a little heat.
- Herb swap: Try using rosemary instead of thyme for a different herbal flavor.
- Wine addition: Add a splash of red wine along with the stock for a richer flavor.
Best Practices to Store Mary Berry Lamb Stew
- Refrigerate leftovers: Store leftover stew in an airtight container in the fridge for up to 3 days.
- Freeze for later: The stew can be frozen for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Mary Berry Lamb Stew
- Stovetop method: Reheat the stew on the stovetop over low heat, stirring occasionally, until heated through.
- Microwave method: For a quicker option, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
How Can I Make Mary Berry Lamb Stew Healthier?
- Use lean lamb: Opt for lean cuts of lamb or trim excess fat before cooking.
- Add more vegetables: Boost the nutritional value by adding more vegetables like spinach, peas, or mushrooms.
- Reduce the salt: Use low-sodium stock to lower the salt content in the dish.
Nutrition Value (per serving):
- Calories: 480
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Protein: 35g
- Fiber: 5g
Final Words
Mary Berry’s Lamb Stew is the ultimate comfort food, offering deep, rich flavors and tender lamb in every bite. This dish is ideal for slow cooking, allowing the lamb and vegetables to meld together in a flavorful broth. Serve it with crusty bread or mashed potatoes for a meal that will warm you up on a chilly evening, making it a favorite for both family dinners and special occasions!
More By British Baking Recipes
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Mary Berry Lamb Stew
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 6
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
Description
Mary Berry’s Lamb Stew is a traditional British dish made with lamb, vegetables and a deeply flavorful broth. Slowly simmered, the stew allows the lamb to become tender while absorbing the flavors of the accompanying vegetables and seasonings. It’s a comforting and hearty meal that’s easy to prepare, making it perfect for a family dinner or a cozy night in.
Ingredients
- Lamb shoulder (1 kg / 2.2 lbs): Cut into chunks for tender, flavorful meat.
- Carrots (2 large): Sliced, adding sweetness and texture to the stew.
- Potatoes (3 medium): Peeled and chopped, for a hearty base.
- Onions (2 large): Finely chopped, for a sweet and savory flavor.
- Garlic (2 cloves): Minced, for added depth of flavor.
- Lamb or beef stock (500ml / 2 cups): Forms the base of the stew, adding rich flavor.
- Tomato paste (1 tbsp): Adds a slight tang and thickness to the broth.
- Bay leaves (2): For fragrance and depth.
- Fresh thyme (a few sprigs): Adds a subtle earthy flavor to the stew.
- Olive oil (2 tbsp): For browning the lamb and vegetables.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Brown the Lamb:
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the lamb: Add the lamb chunks in batches, browning them on all sides. This adds flavor and seals in the juices. Once browned, remove the lamb and set it aside.
2. Sauté the Vegetables:
- Cook the onions, carrots, and garlic: In the same pot, sauté the onions, carrots, and garlic for about 5 minutes until softened and fragrant.
3. Build the Stew Base:
- Add the tomato paste: Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the stock: Add the lamb or beef stock, stirring well to combine.
- Return the lamb: Add the browned lamb back into the pot, along with the bay leaves and thyme sprigs.
- Season: Season with salt and pepper to taste.
4. Simmer the Stew:
- Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the lamb is tender and the flavors have developed.
- Add the potatoes: In the last 30 minutes of cooking, add the chopped potatoes to the stew and let them cook until tender.
5. Serve the Stew:
- Check seasoning: Taste the stew and adjust seasoning if needed. Remove the thyme sprigs and bay leaves before serving.
- Serve hot: Ladle the stew into bowls and serve with crusty bread or mashed potatoes on the side.
