A simple slow-cooked lamb stew recipe makes for a rich and satisfying meal. This delicious stew is real comfort food, perfect for cooler weather.

Ingredients

• 30 ml (2 T) sunflower oil
• 30 ml (2 T) butter
• 2 stems celery, finely chopped
• 1 brown onion, finely chopped
• 2 carrots, peeled and finely chopped
• 5 ml (1 t) dried thyme
• 800 g stewing lamb, cut into even sized pieces
• 65 ml cake flour
• 250 ml (1 C) prepared beef stock, hot
• 1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
• salt and freshly ground black pepper
• 3 – 4 potatoes, peeled and thinly sliced
• 30 ml (2 T) butter, melted

Method

1. In a heavy bottomed casserole dish (that can go from stove to the oven), heat the oil and butter.
2. Add the celery, brown onion and carrots and fry until the vegetables begin to soften.
3. Add the thyme.
4. Toss the meat in the cake flour and shake off the excess.
5. Add the meat to the saucepan and stir until the meat browns.
6. Add the beef stock and the Rhodes Quality Chopped & Peeled Tomatoes.
7. Stir until well mixed.
8. Season to taste.
9. Bring to the boil and stir while the sauce thickens.
10. Turn down the heat and simmer for 1.5 hours or until the meat is tender.
11. Check the seasoning.
12. Place a layer of thinly sliced potatoes over the top of the stew.
13. Brush the potatoes with the melted butter and season with salt.
14. Place the stew in an oven preheated to 180°C and bake for 30 minutes or until the potatoes are cooked.