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Dark, sticky stew

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 15
Servings 6


  • 800
    stewing lamb, roughly diced
  • sea salt and freshly ground black pepper
  • 1
    small handful fresh rosemary, leaves picked
  • 40
  • extra virgin olive oil
  • 1
    red onion, peeled and roughly chopped
  • 1
    handful baby carrots, scrubbed
  • 8
    big brown mushrooms, torn in half
  • 1
    parsnip, peeled and grated
  • 15
  • 40
    pearl barley
  • 285
    rich ale (Guinness or milk stout)
  • 565
    beef or lamb stock
  • 6
    skewers or sticks of fresh rosemary, leaves removed
  • 18
    chipolata sausages


Preheat the oven to 180 °C.
Put your lamb into a bowl and season well with a good pinch of salt and pepper.
Finely chop rosemary leaves and add to the bowl with the flour.
Mix around so that the meat is completely covered.
Fry the lamb in about 30 to 45 ml olive oil in a hot casserole-type pan - do this in batches so the pieces get a nice bit of colour, then remove from the pan and put to one side.
Turn the heat down, then fry your onion, carrots and mushrooms for about 5 minutes until softened and slightly coloured.
Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock.
Bring to the boil and simmer for 20 minutes while you skewer 3 chipolatas to each of the rosemary sticks.
Just before the stew goes into the oven, add the chipolatas to the pan and put the lid on.
Cook for about 1 1/2 hours or until the lamb falls apart.
Eat it as it is, almost like a thick soup, with crusty bread (or you could serve it with rice or mash).

Read more on: stew  |  lamb


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