Fantastic Lamb Stew

I love making this stew because it’s easy and the whole family loves it!

Serves 6-8


  • 1/3 cup all purpose flour, plus extra tbsp (15ml) for gravy
  • 1kg lamb stew meat, cut into cubes
  • 1 tsp (5ml) dried thyme
  • Glug olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, crushed
  • 2 cups (500ml) lamb stock
  • 2 tbsp (30ml) tomato paste
  • 1 tin (400g) whole peeled tomatoes
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, sliced
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) Worcestershire sauce
  • 2 Tbsp (30ml) water


  • Place 1/3 cup flour in a large resealable plastic bag.
  • Add lamb and thyme and shake to coat.
  • Brown lamb in batches in olive oil.  Remove and set aside.
  • Sauté onions in remaining oil until tender.  Add garlic and cook for a minute.
  • Add 1 cup (250ml) stock and return lamb to the pot.  Add tomato paste and cook for a few minutes.  Add canned tomatoes and remaining stock.  Reduce heat and simmer for 1 hour until lamb is tender.  Ad potatoes and carrots and cook for 20 minutes.
  • Add seasoning and Worcestershire sauce.
  • Combine remaining flour with water until smooth and stir into stew.  Bring to the boil until desired thickness is achieved.
  • Serve with rice or samp.



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