English-Style Lamb Stew
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English-Style Lamb Stew

English-Style Lamb Stew

with Mushrooms

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!

Allergens:
Wheat
Soy
Sulphites
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

227 g

Cremini Mushrooms

6 g

Garlic

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Rosemary

300 g

Yellow Potato

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

113 g

Mirepoix

56 g

Green Peas

7 g

Parsley

2 tbsp

Tomato Sauce

1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

2.25 tbsp

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories740 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber7 g
Protein33 g
Cholesterol125 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

ROAST POTATOES
1

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.

FINISH PREP
2

While the potatoes cook, quarter the mushrooms. Peel, then mince or grate garlic. Roughly chop the parsley.

COOK LAMB
3

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.

COOK VEGGIES
4

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.

FINISH STEW
5

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.

FINISH AND SERVE
6

Add roasted potatoes and peas to the stew. Stir to combine. Divide stew between bowls. Sprinkle over the parsley.