Winter is well and truly here now folks. To add to that, it’s been pretty rainy and grim generally. One way to warm things up a bit is to tuck into a warm comforting meal such as my lamb stew!
I got inspired to create a stew after visiting Harris Farm supermarket for the first time ever and discovering their discounted meat and veggie shelves. Picked up a “soup mix”* for $2 which has just enough of everything to make a good base for usually a soup but I adapted a bit and made a stew instead. They also had some heavily discounted lamb about to reach its expiry date (passed the smell test when I cooked it, don’t worry).
Alas, I now had majority of the things I needed to make a warm bowl of delish. There is a little bit of prep in the beginning but this is very much a set and forget dish.
Lamb Stew (serves 3-4)
What you’re going to need
500 g diced lamb (shoulder cut)
2 small potatoes/1 large potato, chopped into medium sized pieces
1 large carrot, cut into 1cm thick pieces
1 stalk celery, roughly chopped
1 tin tomatoes
2 tablespoons tomato paste
1 cup chicken stock
1 onion, roughly chopped
1 large clove garlic, crushed
1 teaspoon oregano powder
cracked salt and pepper to season
- In a large fry pan with a lid, heat up 1 tablespoon of olive oil. Once the pan is hot, add in the lamb and onions to brown off.
- Once browned, reduce the heat to low and add all other ingredients.
- Stir well and then allow to simmer on a low heat for at least 2 hours.
- Serve with your choice of sides e.g. grains (rice, quinoa, couscous), greens (beans, broccolini) or on its own with some fresh bread.
*Soup mix packs generally contains the following ingredients – potato, onion, celery, carrot, parsnip, suede, parsley. I opted to use the parsnip and suede for other dishes as their flavour can be quite overpowering in a dish if used in incorrect quantities.