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Lamb & red wine stew
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Total Time:
2 hours 30 minutes
Easy slow-cooked stew with two delicious topping options: fluffy dumplings or creamy mash for a cozy meal.
Ingredients:
  • 2 sticks of celery
  • 2 onions
  • 2 carrots
  • 1 bay leaf
  • 3 sprigs of fresh rosemary
  • olive oil
  • 500 g stewing lamb
  • 1 heaped tablespoon plain flour
  • 500 ml red wine
  • 1 x 400 g tin of chopped tomatoes
  • 250 g self-raising flour
  • 125 g cold unsalted butter
  • 1 kg potatoes
  • 1 splash of milk
  • 1 large knob of unsalted butter
  • 1 sprig of fresh rosemary
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Prepare the vegetables by cutting the celery, onions, and carrots. - Heat olive oil in a casserole pan and cook the vegetables with herbs for 10 minutes. - Cube the lamb and add it with flour to the pan. - Stir in wine, tomatoes, salt, and black pepper. - Boil, then bake in the oven for 2 hours 30 minutes. - Remove lid for the last 30 minutes, add water if needed. - Discard bay leaf and rosemary, adjust seasoning, and serve or add optional toppings. For the dumplings: - Preheat the oven to 190°C/375°F/gas 5. - Mix flour, salt, pepper, and grated butter until crumbly. - Add water to form dough, shape into 12 dumplings. - Place dumplings on stew, cook in the oven for 30 minutes. For Shepherd's Pie: - Preheat the oven to 190°C/375°F/gas 5. - Transfer stew to a baking dish. - Boil and mash potatoes with milk, butter, salt, and pepper. - Spread mashed potatoes over stew, top with rosemary, and olive oil. - Bake for 25 minutes until golden and bubbly.

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