Description
A comforting, slow-cooked Rugby Lamb stew that turns inexpensive beef into fall-apart tender bites with a glossy, flavorful sauce.
Ingredients
Scale
- 1.5 kg beef shoulder
- 2 tbsp sunflower oil
- 2 onions, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 500 ml vegetable stock
- 2 tbsp tomato purée
- 2 tsp balsamic glaze
- 1 tsp dried rosemary
- Salt and pepper to taste
- ¼ tsp cayenne pepper
- 2 tsp ground cumin
Instructions
- Trim excess fat from beef and cut into chunks.
- Heat oil in pot, brown beef on all sides.
- Remove beef, sauté onions and carrots for 5 minutes, then add garlic.
- Stir in tomato purée, add stock and balsamic glaze, then simmer.
- Return beef to pot, add rosemary, season, and simmer for 2 to 2.5 hours.
- Let beef rest, reduce sauce if desired, and serve.
Notes
This recipe tastes even better the next day, making it ideal for meal prep and serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Rugby Lamb, Mary Berry, Beef Stew, Slow-Cooked, Comfort Food