Photo: Kevin McCutcheon
Dark, sticky stew
16 ingredients
6
openrecipes
This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.
Estimated Nutrition (whole recipe, rough)
1511
Calories
59g
Protein
64g
Fat
175g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Lamb | 100g cooked | 294 |
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800 g quality stewing lamb, roughly diced
- sea salt
- freshly ground black pepper
- 1 small handful fresh rosemary, leaves picked
- 2 heaped tablespoons flour
- extra virgin olive oil
- 1 red onion, peeled and roughly chopped
- 8 field mushrooms, torn in half
- 1 handful baby carrots, scrubbed
- 1 parsnip, peeled and grated
- 1 dessertspoon Marmite
- 2 heaped tablespoons pearl barley
- 285 ml rich ale (Guinness, Caffrey's, John Smith's)
- 565 ml organic stock
- 6 sticks fresh rosemary, leaves removed
- 18 higher-welfare chipolata sausages
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes