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Easy lamb stew in a casserole pot

Easy lamb stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

  • Freezable
Nutrition: Per serving


  • 2 tbsp vegetable oil
  • 800g diced lamb shoulder
  • 1 large onion, roughly chopped
  • 4 large carrots, cut into large chunks
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • 750ml lamb stock
  • 2 bay leaves
  • rosemary sprig or a pinch of dried rosemary
  • mash and greens, to serve


  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.

  • STEP 2

    Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months – defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Recipe from Good Food magazine, January 2022

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A star rating of 5 out of 5.4 ratings

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