This Mary Berry Lamb Stew Recipe is inspired by the classic British tradition of slow-cooking meat until it is melt-in-the-mouth tender. It is a hearty and warming recipe, which calls for lamb shoulder and earthy root vegetables. It’s a classic, foolproof recipe, ready in about 2 hours 30 minutes.
Mary Berry Lamb Stew Recipe Ingredients
- 900 g (2 lbs) lamb shoulder, trimmed and cut into 1 inch cubes
- 2 tablespoons sunflower oil
- 25 g (1 oz) butter
- 2 large onions, chopped
- 3 carrots, sliced into thick chunks
- 2 parsnips, peeled and sliced
- 2 celery sticks, sliced
- 3 tablespoons plain flour
- 600 ml (1 pint) lamb or beef stock
- 150 ml (1/4 pint) dry red wine (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Fresh parsley, chopped for garnish
How To Make Mary Berry Lamb Stew
- Sear the lamb: Preheat your oven to 160 C (325 F). Heat 1 tablespoon of the oil in a large, heavy-based flameproof casserole dish over high heat. Brown the lamb cubes in batches, ensuring they are dark and caramelized on all sides. Do not overcrowd the pan, or the meat will steam rather than brown. Remove the meat with a slotted spoon and set aside on a plate.
- Sauté the vegetables: Wipe out the dish if necessary, then add the remaining oil and the butter. Lower the heat to medium and add the onions, carrots, parsnips, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are a light golden color.
- Thicken with flour: Sprinkle the plain flour over the vegetables and stir well for about 1 minute. This “cooks out” the raw flour taste and creates the base for a thick, velvety gravy that won’t separate during the long cooking process.
- Add the liquids: Gradually pour in the stock and the red wine (if using), stirring constantly to prevent any lumps from forming. Add the Worcestershire sauce, thyme, and the bay leaf. The red wine is a professional secret that adds a deep, complex acidity to balance the richness of the lamb fat.
- Simmer and transfer: Return the browned lamb and any juices from the plate back into the casserole dish. Season generously with salt and black pepper. Bring the stew to a gentle simmer on the stovetop, then cover with a tight-fitting lid.
- Slow bake: Place the dish in the preheated oven and cook for 1 hour 30 minutes to 2 hours. Check the lamb after 90 minutes; it should be completely tender and pull apart easily with a fork. If the sauce is too thin, you can simmer it uncovered on the stovetop for the final 10 minutes.
- Final season and garnish: Remove the bay leaf and any herb stalks. Taste the gravy one last time and adjust the seasoning. Sprinkle with a generous handful of fresh parsley before serving to add a bright, herbal finish.
Recipe Tips
- How to choose the best meat: Lamb shoulder is superior to leg for stewing because it has more connective tissue and marbled fat, which breaks down into gelatin during the slow cook, resulting in much juicier meat.
- Why browning is vital: The “Maillard reaction” that occurs when you brown the meat provides the deep, savory base flavor for the entire stew. If you skip this, your stew will look pale and taste flat.
- How to get a glossy gravy: Stirring in a tiny knob of cold butter right before serving is a professional chef’s trick to give the sauce a beautiful, mirror-like sheen.
- Can I add pearl barley: Absolutely! Adding 50 g of rinsed pearl barley at the start of the simmer makes the stew even heartier and naturally thickens the sauce.
What To Serve With Mary Berry Lamb Stew?
This Mary Berry Lamb Stew Recipe is a hearty, warming main dish that needs a starchy or fresh pairing! A large scoop of Creamy Mashed Potatoes or a serving of Buttery Colcannon is the quintessential choice for soaking up the rich lamb gravy. For a balanced meal, a side of Honey Roasted Carrots or Steamed Savoy Cabbage adds a lovely vibrant color and texture that pairs perfectly with the tender meat! A thick slice of Crusty Bread or a serving of Braised Red Cabbage pairs wonderfully with the savory, herbal notes of the thyme and rosemary.
How To Store Mary Berry Lamb Stew
- Refrigerate: This stew actually tastes better the next day as the flavors have more time to meld. Store in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze this stew for up to 3 months. Thaw it completely in the refrigerator overnight before reheating gently on the stovetop. You may need to add a splash of water if the sauce has thickened too much in the freezer.
Mary Berry Lamb Stew Nutrition Facts
- Calories: 425
- Total Fat: 24g
- Cholesterol: 115mg
- Sodium: 650mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Protein: 34g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Instead of putting it in the oven, keep the lid on and simmer it on your lowest possible stovetop setting for 1 hour 45 minutes, stirring occasionally to prevent the bottom from catching.
If you prefer not to use alcohol, simply replace the wine with an equal amount of lamb stock and add 1 teaspoon of balsamic vinegar for acidity.
Yes. Brown the meat and sauté the veg first, then transfer to the slow cooker. Use only 400 ml of stock as less liquid evaporates in a slow cooker. Cook on low for 7 to 8 hours.
Try More Recipes:
- Mary Berry Minted Lamb Casserole Recipe
- Mary Berry Lamb Casserole Recipe
- Mary Berry Slow Roast Lamb Shoulder with Potatoes Recipe
Mary Berry Lamb Stew Recipe
Description
This Mary Berry Lamb Stew Recipe is a classic, one-pot comfort meal featuring succulent lamb shoulder braised with parsnips and carrots in a rich, red-wine-infused gravy.
Ingredients
Instructions
- Brown the lamb cubes in oil over high heat and set aside.
- Sauté onions, carrots, parsnips, and celery in butter until softened.
- Stir in flour and cook for 1 minute to create a roux.
- Gradually add stock and wine, stirring until smooth.
- Add herbs, Worcestershire sauce, and return the lamb to the dish.
- Cover and bake at 160 C for 1.5 to 2 hours until tender.
- Garnish with fresh parsley and serve hot.
Notes
- Using lamb shoulder instead of leg is the best way to ensure the meat stays juicy and doesn’t dry out during the long cook.
- Searing the meat in small batches is the secret to getting a deep, brown color and a rich, savory gravy.
- Adding parsnips is the most effective way to provide a natural sweetness that perfectly complements the flavor of the lamb.
- Letting the stew rest for 5 minutes before serving allows the sauce to settle and the meat to absorb more of the flavorful juices.
