Grab a woolly sweater and throw a log on the fire. We're upgrading this English countryside stew with tender lamb, earthy mushroom and sweet celery!
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Beef Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Strip 1 tbsp rosemary leaves off stems. Roughly chop the rosemary leaves. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the rosemary on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
While the potatoes cook, quarter the mushrooms. Peel, then mince or grate garlic. Roughly chop the parsley.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. When lamb is done cooking, transfer to a medium bowl and set aside.
Add 2 tbsp butter (dbl for 4ppl) to the same pot, then mirepoix, mushrooms, garlic and remaining rosemary. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce, lamb and any juices from the bowl. Stir to coat. Sprinkle over flour. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.
Add broth concentrate(s) and 2 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes and peas to the stew. Stir to combine. Divide stew between bowls. Sprinkle over the parsley.