All-in-one lamb and Guinness stew
Check out our warming one-pot stew with creamy mash and peas. No pre-frying of ingredients required for this stew – it’s best to use a heavy cast-iron pot or casserole to conduct the heat evenly
- 2 tbsp plain flour
- 2 tbsp buttersoftened
- to serve mashed potato
- to serve peas
STEW
- 600g lamb necktrimmed of excess fat and cut into chunks
- 2 leekschopped
- 300g Chantenay carrotshalved lengthways
- 300g swedepeeled and cut into 2cm pieces
- 300ml Guinness
- 400ml lamb stock
- a few sprigs thymeplus a few leaves to garnish
Nutrition: per serving
- kcal367
- fat21.9g
- saturates10.7g
- carbs13.5g
- sugars7.6g
- fibre4.7g
- protein23.8g
- salt0.4g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put all the stew ingredients in a large casserole, season and stir well. Put a sheet of foil under the lid to create a tighter seal, then firmly push the lid down. Cook in the oven for 1 hour. Meanwhile mash the flour and butter together until a smooth paste. After an hour of cooking, stir the flour mixture into the stew and put back into the oven, uncovered, for another 30 minutes-1 hour or until the lamb is tender and the stew has thickened. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.
