Jamie Oliver Lamb Stew Food

SUCCULENT LAMB STEW

Succulent lamb stew image

Provided by Jamie Oliver

Categories One-pan recipes Stew Tomato Cheap & cheerful

Time 2h6m

Yield 6

Number Of Ingredients 5

Ingredients

½ a bunch of fresh rosemary, (15g)
800 g lamb shoulder, bone out
150 g mixed-colour olives, (stone in)
1 x 280 g jar of silverskin pickled onions
2 x 400 g tins of plum tomatoes

Steps:

Preheat the oven to 170ºC/325ºF/gas 3.
Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins' worth of water.
Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

Nutrition Facts : Calories 398 calories, Fat 29.6 g fat, SaturatedFat 12.2 g saturated fat, Protein 25.6 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 6.8 g sugar, Sodium 1.6 g salt, Fiber 2.2 g fibre

JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS

Jamie Oliver - Beef and Guinness Stew With Dumplings image

There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter's day. The cooking time is long, but is absolutely worth it!!

Provided by Chesska

Categories Meat

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs stewing beef, diced
1 onion, chopped
4 garlic cloves, minced
3 stalks celery, chopped
4 ounces button mushrooms, chopped
4 bay leaves
1 teaspoon thyme
1 tablespoon tomato paste
1 (15 ounce) can Guinness stout
3 1/2 cups beef broth
1 1/2 tablespoons flour
2 1/2 cups flour
3 1/2 teaspoons baking powder
10 tablespoons cold butter
3 ounces cheddar cheese
1/4 teaspoon nutmeg
1/2 cup milk

Steps:

Pre-heat the oven to 350°F.
In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

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