Antonia Landi

Lamb stew – Better than Toast

In Food, Student life on May 24, 2011 at 7:41 pm

Lamb stew

Stew is just perfect for those cold, rainy days… and if, like me, you live in Scotland, there will always be a cold and rainy day just around the corner! Perfect for using up leftover vegetables, stew is ideal to make in big batches and share among your friends.

There are two ways of making stew – the traditional Irish stew, which consists of lamb and root vegetables such as parsnips and potatoes, and the milder beef stew which can be paired with almost anything! I like to think that my stew is a combination of the two – I take the lamb of the Irish stew and pair it up with crowd pleasers like carrots and mushrooms.

I am aware that some people don’t like the distinct taste of lamb, so feel free to use beef in your stew instead – as long as you match the stock cubes to your meat, it will taste just as great! Of course you can leave the meat out altogether, just make sure to use vegetable stock cubes and you’re ready to go.

If you want to add herbs, thyme and rosemary go perfectly with this dish. Simply get a few sprigs, tie them into a bundle and pop them into the pot. Don’t forget to fish it out again before serving!

If you prefer your stew to be a bit thicker, you may add some flour to it. I tend to cheat and use a bit of gravy instead – if you do, make sure it matches the stock cubes and don’t use more than one tablespoon of it, as you don’t want the gravy to overpower the flavours of the stew.

Feeds 4:

500g lamb or beef

2 big carrots

300g mushrooms

6 medium potatoes

2 stock cubes (to match the meat you’re using)

1.2 – 1.5 litres of water

1 tbsp gravy to match stock cubes if needed

Oil

Salt and pepper to taste

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

Antonia Landi for the Useful Times.

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