Lancashire Stew
Main Dishes • European
Description
Lancashire Stew
Ingredients
- Rack of Lamb 25 oz
- Wheat Flour 0 oz
- Onion 2 pieces
- Celery stalk 2 pieces
- Carrot 1 piece
- Swede 5 oz
- Salt a pinch
- Ground Black Pepper to taste
- Bay leaf 3 pieces
- Dried Rosemary 1 teaspoon
- Dried Chamomile 1 teaspoon
- Ground Nutmeg a pinch
- English Dry Mustard 1⅕ teaspoons
- Potato 15 oz
- Campbell's Beef Broth 15 fl oz
- Worcestershire Sauce 2 tablespoons
- Garlic 1 clove
- Butter 0 oz
Step-by-Step Guide
Step 1
Cut the carrot, celery, onion, and swede into small cubes and sauté in vegetable oil until golden brown.
Step 2
Reduce the heat and add the flour, sautéing for no more than 2 minutes. Then transfer the contents of the pan to a deep baking pot.
Step 3
Cut the meat into small pieces and add it to the vegetables. Then add the beef broth, mustard, Worcestershire sauce, garlic, bay leaf, and herbs, and mix well.
Step 4
Slice the potato into rounds and place them on top. Cover with a lid and place in a preheated oven at 320°F for 1.5 hours.
Step 5
After 1.5 hours, remove the lid and increase the temperature to maximum to brown the potato and form a crust.
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