Lamb Stew

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I have no recollection whatsoever of typing this recipe into the notes app on my phone many years ago, so I have no idea where it came from, but I just found it today. I do recall many years ago finding an absolutely perfect recipe in a Sheffield newspaper online but despite searching for it for many years, I could never find it again. I sure hope this was it…I can’t wait to try it out this winter.

Yorkshire Lamb Stew

Ingredients

  • 2 pounds lamb, cut in 1-inch cubes
  • 7 carrots, diced
  • 2 onions, diced
  • 5 cloves garlic, diced
  • 2 ribs celery, diced
  • 1/2 celery root, diced
  • 2 cups beer
  • 2 cups beef broth
  • 2 teaspoons Worcestershire
  • 1 teaspoon oregano
  • 1 teaspoon Italian herbs
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, minced
  • 1 cup fresh English peas

Instructions

  • Preheat oven to 350F.
  • Salt and brown lamb in olive oil in a skillet, then remove.
  • Add onion and garlic to skillet, loosen brown bits from pan.
  • Add carrots, celery and celery root, saute until soft.
  • Add dried herbs, saute, then return meat to pan.
  • Add beef, broth, and Worcestershire then cover and put in a 350° oven for one hour.
  • Return to the stove, add peas and parsley and simmer uncovered for 30 minutes.Serve with bread.

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