Dark, Sticky Stew Recipe

Name: Dark, Sticky Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 800g/1 3/4 lb stewing lamb, roughly diced; Sea salt and freshly ground black pepper; 1 small handful of fresh rosemary, leaves picked; 2 heaped tablespoons flour; Extra virgin olive oil; 1 red onion, peeled and roughly chopped; 8 field mushrooms, torn in half; 1 handful of baby carrots, scrubbed; 1 parsnip, peeled and grated; 1 dessert spoon Marmite; 2 heaped tablespoons pearl barley; 285ml/ 1/2 pint rich ale (Guinness, Caffreys, John Smiths); 565ml/1 pint stock; 6 skewers or sticks of fresh rosemary, leaves removed; 18 chipolata sausages

Servings: persons

800g/1 3/4 lb stewing lamb, roughly diced
Sea salt and freshly ground black pepper
1 small handful of fresh rosemary, leaves picked
2 heaped tablespoons flour
Extra virgin olive oil
1 red onion, peeled and roughly chopped
8 field mushrooms, torn in half
1 handful of baby carrots, scrubbed
1 parsnip, peeled and grated
1 dessert spoon Marmite
2 heaped tablespoons pearl barley
285ml/ 1/2 pint rich ale (Guinness, Caffreys, John Smiths)
565ml/1 pint stock
6 skewers or sticks of fresh rosemary, leaves removed
18 chipolata sausages

1
Preheat your oven to 180C/350F/gas Put your lamb into a bowl and season well with a good pinch of salt and pepper.
2
Finely chop your rosemary leaves and add to the bowl with the flour.
3
Mix around so that the meat is completely covered.
4
Fry the lamb in a couple of tablespoons of extra virgin 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.
5
Turn the heat down, then fry your onion, mushrooms and carrots for about 5 minutes until softened and slightly coloured.
6
Add the lamb back to the pan along with the parsnip, Marmite, pearl barley, ale and stock.
7
Bring to the boil and then simmer for 20 minutes while you skewer 3 chipolatas on to each of the skewers or rosemary sticks.
8
Just before the stew goes in the oven, add the chipolatas to the pan.
9
Then place a lid on or make a cartouche, wet it and tuck this over the pan.
10
Cook for around an hour, or until the lamb falls apart.
11
I love to eat it just as it is, almost like a thick soup, with some crusty bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 800g/1 3/4 lb stewing lamb, roughly diced, Sea salt and freshly ground black pepper, 1 small handful of fresh rosemary, leaves picked, 2 heaped tablespoons flour, and more.

Yes, Dark, Sticky Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dark, Sticky Stew

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