English-Style Lamb Stew
with Roasted Potatoes- Wheat
- Milk
- Soy
Grab a woolly sweater and throw a log on the fire. We're upgrading this English countryside stew with tender lamb, earthy mushrooms and sweet carrots!
Ingredients
250 g
Ground Lamb
2 unit
Garlic, cloves
2 tbsp
All-Purpose Flour
(Contains: Wheat)
300 g
Yellow Potato
113 g
Green Peas
2 tbsp
Tomato Sauce Base
1 unit
Chicken Broth Concentrate
56 g
Yellow Onion
170 g
Carrot
7 g
Parsley
113 g
Mushrooms
2 tbsp
Soy Sauce
(Contains: Wheat, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown and tender, 25-28 min.
While potatoes roast, quarter mushrooms. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then cut carrot into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.
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. Using a slotted spoon, transfer lamb to a medium bowl. Carefully drain and discard fat from pot.
Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then onions, carrots, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, lamb and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and lamb, 1-2 min.
Add broth concentrate, peas and 2 cups water (dbl for 4 ppl). 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 to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.
