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January Blues Stew
- Preparation and cooking time
- Total time
- Serves 4
A warming lamb stew that will pick you up after the cold winter weather of December and get you fighting fit for another year.
- 500g lamb leg steaks diced
- 2 tsp plain flour
- 1 red onion (chopped)
- 1 turnip (peeled and chopped into 1cm dice)
- 2 tbsp tomato puree
- 1 tsp sugar
- 50g frozen peas
- half a pint of lamb stock (fresh or from a cube)
- Olive oil
- Worcester sauce
- Salt and pepper
- STEP 1Heat the oven to gas 6/ 200c
- STEP 2Heat a saucepan on a high heat and add a little olive oil. Add the lamb into the saucepan and caramelize before removing to a casserole dish. (Do this in 2 batches if the pan is smaller to avoid excess liquid). Sprinkle the flour over the meat and put to one side.
- STEP 3Put a little more oil in the pain and add in the chopped onion, (you can use a white onion but the red will add a little sweetness) soften the onion on a low heat until translucent.
- STEP 4Add the turnip to the pan and turn up the heat to medium. Cook until the outside of the turnip is golden.
- STEP 5Put the tomato puree into the pan with the onions and turnip and cook for 1 minute before adding the sugar and stock.
- STEP 6Tip the lamb covered in flour back into the pan and stir to combine before adding the peas and a shake or two of Worcester sauce. Season to taste.
- STEP 7Tip the mix into the casserole dish, lid on and into the preheated oven. Wait for the casserole to start bubbling in the oven before turning the heat down to gas 3/ 150c
- STEP 8Cook for 2 to 2 and a half hours and serve with plain rice.
- STEP 9OR give it a Mexican twist by adding in peppers and serving with couscous or quinoa.