Bobs Lambasa Stew Food

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

BOB'S MUSHROOM STEW

Steps:

• In a skillet fry the onions and garlic in the Olive oil over med heat until light brown (10 minutes).
• Add mushrooms and cover (5 Minutes).
• Add remainder of the ingredients and cook over Med High heat about 8 minutes.
• Put into a serving dish and sprinkle with parsley and serve.

BOB'S LAMBASA STEW RECIPE

Steps:

• Place carrots, potatoes and cabbage in a 4-qt slow cooker. Top with sausage. Sprinkle with basil, thyme and pepper; pour chicken broth over all. Cover and cook on high 4-5 hours or low 8-10 hours or until potatoes and carrots are tender.