HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEnglish Style Lamb Stew
English-Style Lamb Stew

English-Style Lamb Stew

with Mushrooms

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

227 g

Cremini Mushrooms

6 g


2 tbsp

All-Purpose Flour


1 piece


300 g

Yellow Potato

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

113 g


56 g

Green Peas

7 g


2 tbsp

Tomato Sauce

1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp



¼ tsp


¼ tsp


2.25 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber7 g
Protein33 g
Cholesterol125 mg
Sodium1180 mg
Instructionsarrow up iconarrow up icon
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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.