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.
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 6
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-lamb-stew/