Easy lamb stew

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

  • Prep:30 mins
    Cook:3 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 631
  • fat 41g
  • saturates 16g
  • carbs 15g
  • sugars 0g
  • fibre 5g
  • protein 48g
  • salt 0.4g


  • 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


  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.

  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.

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