Lancashire Stew
5 servings
115 minutes
Lancashire stew is a traditional English dish rooted in the rural areas of Lancashire. In the past, it was made by the poor using available ingredients, making it hearty and nutritious. Tender lamb meat is slowly stewed with aromatic vegetables in a rich broth enhanced by English mustard and Worcestershire sauce for a slight tanginess. Potatoes baked to a golden crust make the dish particularly cozy and warming. This stew is perfect for cold evenings when one craves something homey and comforting. Lancashire stew not only delights with its flavor but also carries a piece of British culinary history, preserving the traditions and warmth of rural cuisine.
1
Cut the carrot, celery, onion, and rutabaga into small cubes and fry in vegetable oil until golden brown.
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Onion: 2 pieces
- Swede (rutabaga): 100 g
2
Reduce the heat and add flour, frying for no more than 2 minutes. Then transfer the contents of the pan to a deep baking dish.
- Wheat flour: 60 g
3
Cut the meat into small pieces and add it to the vegetables. Then add beef broth, mustard, Worcestershire sauce, garlic, bay leaf, and herbs, and mix well.
- Lamb meat: 750 g
- Beef stock: 400 ml
- English mustard: 1.2 teaspoon
- Worcestershire sauce: 2 tablespoons
- Garlic: 1 clove
- Bay leaf: 3 pieces
- Dried rosemary: 1 teaspoon
- Dried thyme: 1 teaspoon
- Ground nutmeg: pinch
4
Cut the potatoes into round slices and place them on top. Cover with a lid and place in a preheated oven at 160 degrees for 1.5 hours.
- Potato: 450 g
5
After 1.5 hours, remove the lid and increase the temperature to maximum for the potatoes to turn brown and form a crust.