When it comes to cooking a good hearty stew for two people, many people are put of by the thought of the long cooking time and wonder if it’s worth the while.
One answer to this dilemma is to cook larger amounts and then to put in two portion servings in containers, labelled with dish and date and frozen another one is to find a simple, quick cooking stew recipe that is easy to have a good meal on the table in a faster time, even better if that quick and easy stew contains all the ingredients to make it a complete meal in one – so cutting down on washing up and energy used for cooking.
It is recipes like this were lamb is perfect, lamb is a sweet, tender meat which doesn’t require the longer cooking times of stewing steak and it always gives a really tasty and mouth watering dish.
This recipe is one of my favourites, it ticks all the boxes for a quick and easy stew recipe – it is a complete meal in one pot, it takes less than an hour to cook and prepare and – most important of all – it tastes really delicious!
SPRING LAMB STEW
300g lean lamb cut into ½” pieces (leg steaks are ideal for this)
Salt and freshly ground black pepper
25g plain flour
1 tablespoon olive oil
1 clove garlic, crushed
1 small onion, finely chopped
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 teaspoons mint sauce
150ml lamb or beef stock
8 -10 small potatoes, scrubbed and halved
80g baby carrots or thinly sliced carrots
1 medium courgette (zucchini), thinly sliced
80g frozen peas
1 small glass red wine
1 tablespoon freshly chopped parsley (for garnish)
1. Heat the oil in a large saucepan pan over medium-high heat.
2. Season the flour with salt and pepper, toss lamb in the flour and add to the hot oil.
4. Add the onion, garlic, thyme and rosemary and sauté for 1 to 2 minutes or until onion is soft.
5. Deglaze the pan with stock and red wine, making sure to loosen all the browned bits on the bottom of the pan.
6. Return the lamb to pan along with potatoes, courgettes and carrots.
7. Bring to a boil, cover and reduce the heat. Simmer, covered, for 30 minutes, or until lamb and vegetables are tender.
8. Add the mint sauce and the peas and cook until the peas thoroughly heated, around 5 minutes.
9. Season to taste and serve sprinkled with freshly chopped parsley.
This is a lovely quick and easy supper dish that I am sure will soon become a firm favourite with you.