Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm ...

When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

Stretch your Easter lamb further by using it in a stew that’s bulked out with pearl barley and cheesy dumplings. Or, swap lamb for mutton, hogget or goat Prep: 35 mins Cook: 2 hrs Easy Easy ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

Stir together well, and then pour it over the lamb. Top up with water or stock. Cover the baking dish with a lid or aluminum foil, and bake for 1 1/2 hours. Just before stew is ready, prepare ...

You can ask your butcher to do it for you if you prefer, or use an online butcher who sells cubed lamb shoulder. Heat 1½ tbsp olive oil in a large casserole and brown the lamb in batches ...

Peanut stew (also maafe or mafe) is a staple in West African cuisine made from steak, lamb, or chicken with a base of ...

She thinks there's nothing better than slow-cooked meat so Alice took the time to cook up this stew as a surprise for her.