Lamb and Vegetable Stew

serves 2-3


  • 450g (1lb) lean stewing lamb or beef
  • 900g (2lb) selection of vegetables, weighed after preparing
  • Choose from, onions, leeks, swede, celery, carrots,
  • celeriac or parsnips
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1 bay leaf
  • 2 tbsps tomato puree
  • 860ml (11/2 pts) stock (11/4 pts if slow cooking)
  • 1 tbsp chopped parsley
  • salt and pepper

This old fashioned stew is so easy to make and ideal comfort food for winter days. Pop it in the oven on a timer or in a slow cooker and come home to the smell of dinner cooking. 

1 Pre-heat the oven if using, to 180ºc (160ºc fan) gas mark 4.

2 Place the meat in a large casserole dish.

3 Cut the vegetables into bite sized pieces (slightly smaller if slow cooking) and add them to the casserole dish.

4 Mix the herbs, tomato puree and stock and pour over the meat and vegetables.

5 Tuck the bay leaf under the meat and vegetables and place the casserole in the centre of the oven for 2 hours or slow cook for 6-8 hours.

6 Remove the bay leaf, season to taste with salt and pepper and serve in large bowls.