Name: Dark, sticky stew
Cook time: 105 min
Yield: 6
Cuisine: British
Ingredients: olive oil; 1 red onion; 2 heaped tablespoons plain flour; ½ a bunch of fresh rosemary; 1 parsnip; 800g stewing lamb; 8 field mushrooms; 1 handful of baby carrots; 1 tablespoon Marmite; 2 heaped tablespoons pearl barley; 285ml rich ale, such as Guinness, Caffrey’s, John Smith’s; 550ml organic stock; 18 higher-welfare chipolata sausages; 6 woody sprigs of fresh rosemary (optional)

Dark, sticky stew

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A slow-cooked lamb stew recipe from Jamie Oliver that's totally packed with flavour. This makes a great Sunday lunch.

By: Jamie Oliver (via Jamieoliver)

Original Publish: Jan 25, 2016

Last Updated: Mar 1, 2026

Cook: 105 mins

Yields: 6

Nutrition Facts

751 Calories

57.6 gProtein

25.4 gCarbs

46.0 gFat

Instructions

Preheat the oven to 180°C/350°F/gas 4.
Roughly dice the lamb and put into a bowl. Season well with a good pinch of sea salt and black pepper.
Pick and finely chop the rosemary leaves and add to the bowl with the flour. Mix around so that the meat is completely covered.
Fry the lamb in a couple of tablespoons of oil in a hot casserole pan — do this in batches so the pieces get a nice bit of colour, then remove to a plate.
Turn the heat down. Peel and roughly chop the onion, tear the mushrooms in half, and peel and grate the parsnip.

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Dark, sticky stew

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