Rich, comforting and packed with flavour, this easy lamb stew makes the most of Borough Broth Organic Lamb Bone Broth. The 324g pouch creates a beautifully savoury base, while tender organic lamb, root vegetables and fragrant rosemary make this the perfect hearty family dinner.
The lamb bone broth is slowly cooked for 24 hours with organic lamb bones, carrots, onions and herbs, making it an effortless way to add wonderful depth to your stew.
Serves: 4
Prep time: 15 minutes
Cooking time: 2 hours 30 minutes
Difficulty: Easy
Ingredients
- 600g organic diced lamb
- 1 x 324g pouch Borough Broth Organic Lamb Bone Broth
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1 tsp dried rosemary, or 1 tbsp fresh rosemary
- 500ml water
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 tbsp plain flour
- A handful of fresh parsley, to serve
Method
- Brown the lamb: Heat the olive oil in a large, heavy-based casserole over a medium-high heat. Season the lamb and brown in batches until nicely caramelised. Remove and set aside.
- Soften the vegetables: Add the onion, carrots and parsnips to the same pan and cook for 5–6 minutes until beginning to soften. Add the garlic and tomato purée and cook for another minute.
- Build the stew: Sprinkle over the flour and stir well. Slowly pour in the 324g pouch of lamb bone broth, followed by the water, stirring to lift all those delicious browned bits from the bottom of the pan.
- Slow cook: Return the lamb to the casserole and add the rosemary and bay leaves. Bring to a gentle simmer, then cover and cook on a low heat for around 2 hours, or until the lamb is beautifully tender. Stir occasionally and add a splash more water if needed.
- Finish and serve: Remove the bay leaves, check the seasoning and scatter with fresh parsley. Serve piping hot with creamy mashed potatoes, crusty bread or seasonal greens.
Eversfield Tip
For an even richer stew, make it the day before and allow it to cool before refrigerating overnight. Reheat gently the following day – the flavours will have even more time to develop!
