Lamb Stew Recipes | Slow-Cooked Rugby Lamb Inspired by Mary Berry
A classic British lamb stew inspired by Mary Berry, featuring tender lamb, root vegetables, and a rich red wine gravy — perfect for Sunday roasts or special dinners.
- Prep Time: 20 minutes
- Cook Time: 2½ hours
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Ingredients
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1.2kg lamb shoulder or leg, cut into chunks
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2 tbsp vegetable oil
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2 onions, chopped
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3 garlic cloves, minced
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3 carrots, peeled and sliced
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2 parsnips, peeled and chopped
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2 tbsp tomato purée
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200ml red wine
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500ml lamb or beef stock
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1 tbsp Worcestershire sauce
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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Salt and pepper, to taste
Instructions
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Preheat oven to 160°C (325°F).
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Pat lamb dry, season, and brown in batches in a large casserole dish. Set aside.
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In the same dish, sauté onions and garlic until soft.
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Stir in tomato purée, cook 1 minute, then pour in red wine. Simmer until reduced.
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Add Worcestershire sauce, herbs, carrots, and parsnips. Return lamb to dish.
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Pour in stock to cover contents. Bring to a simmer.
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Cover and bake for 2 to 2½ hours.
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Uncover for final 30 minutes to thicken sauce.
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Skim fat, adjust seasoning, and serve hot.
Notes
Serve with mashed potatoes or crusty bread. Freeze leftovers in airtight containers for up to 3 months. Add potatoes directly into stew if desired.