Originally Posted by shropshiregirl
Hi everyone.Silly title really as you use other pots.
Donít know about you but I struggle sometimes trying to think of seven dinners every week without being repetitive, HWMO often says ďHow about? ÖÖ but itís usually something that he loves but I donít particularly, such as Lambs Liver and Bacon with Mash, Onions, Peas and Gravy. I will eat a little of it but to be honest, can take it or leave it.
So, while browsing through my dog-eared menu scrapbook, I was pleased to come across this recipe that we both loved when I made it for Monday night dinner. Iíve made more and itís now in the freezer for next time.
Of course, everyone has their own recipe for Lamb Stew, but this one is so nice, full of flavour and one of those dishes you are tempted to go back for seconds.
As usual, I parboil my potatoes for 5/7 minutes from boiling to ensure no hard potatoes!
I hope you enjoy it if you try it. If you are cooking it in normal oven, itís 2 hours 20 minutes, In the slow cooker itís 8 hours on low or 4 hours on high,
One Pot Lamb Stew, - enough for 4
Preheat Oven to 180C / Fan 160C / 350F / Gas 4.
1.Ĺ lbs Lamb Stewing Meat
3 rashers of Bacon cut into small pieces
2 tablespoons Olive Oil (or any oil)
3 Onions quartered
3 medium Carrots cut into 1 inch pieces
4 potatoes peeled with each cut into 8
A pint of rich Beef Stock
1 teaspoon of Salt
1/4 teaspoon of Pepper
1 tablespoon of Butter
1 tablespoon of Plain Flour
1.Ĺ teaspoons minced Chives
1.Ĺ teaspoons minced Parsley
Ĺ teaspoon minced fresh Thyme
In a large saucepan or large deep frying pan, brown the meat in 1 tablespoon of oil until no longer pink. Remove each batch of meat with a slotted spoon onto a plate. Add the onions, carrots, bacon pieces and the remaining oil to the saucepan. Cook for 5 minutes or until the onions are tender, stirring occasionally. Add the potatoes, broth, salt pepper and the Lamb. Bring to a boil.
Remove from the heat and transfer to a casserole dish. (if you havenít got a lid for the casserole dish. Tear off a piece of foil larger than the size of the dish, cover it and very gently and carefully twist each corner of the foil until it fits tightly and snuggly over the dish. Keep any pan juices for later. Place in oven and cook for 2 hours 20 minutes.
Once meat and vegetables are cooked, take out of oven.
Melt the butter in a large pan over a medium heat. Stir in the flour until smooth. Gradually whisk in the pan juices. Bring to a boil. Cook for 2 minutes or until thickened. Stir in the parsley, chives, thyme, meat and vegetables. Heat thoroughly.
Spoon into a soup dish and serve with yummy crusty bread or roll and butter.