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gluten-free beef casserole recipe

Gluten-Free Lamb Stew

Avatar for Becky Terrell
There’s something wonderfully cosy about a pot of gluten-free lamb stew bubbling away on the stove, filling the kitchen with rich, savoury aromas that make everyone wander in to see what’s cooking.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine English
Servings 4 Servings
Calories 467 kcal

Equipment

  • Sharp Knife
  • Wooden Spoon
  • Chopping Board
  • Table Spoon
  • Tea Spoon
  • Heavy iron based pan

Ingredients
  

  • 2 tbsp Olive oil
  • 1 3/4 lb Diced lamb shoulder or leg
  • 2 tbsp gluten-free plain flour to coat the lamb
  • 1 Large onion sliced
  • 2 Carotts sliced
  • 2 Celery sticks sliced
  • 3 Garlic cloves crushed
  • 1 1/4 lb Baby potatoes cut in half
  • 5 oz Mushrooms sliced
  • 2 tbsp tomato paste
  • 1 cup Red wine Optional
  • 3 cups Gluten-free lamb or beef broth
  • 2 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 2 Bay leaves
  • Salt and Pepper
  • Fresh Parsley To serve

Instructions
 

  • Pat the diced lamb dry with paper towels so it browns nicely. 
  • In a bowl, toss the lamb with the gluten-free flour and a good pinch of salt and black pepper until evenly coated.
  • Chop the onion, slice the carrots and celery, mince the garlic, halve the baby potatoes, and slice the mushrooms if using.
  • Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat
  • Add the lamb in batches (do not overcrowd the pan) and sear until browned on all sides, about 5-7 minutes per batch.
  • Transfer browned lamb to a plate and repeat with the remaining pieces, adding a little extra oil if needed.
  • Reduce the heat to medium. In the same pot, add the onion, carrots, and celery.
  • Cook, stirring often, until they begin to soften, about 5 minutes. Stir in the garlic and mushrooms (if using) and cook for 1-2 minutes more, just until fragrant. Add the tomato paste and cook, stirring constantly, for another minute to caramelize it slightly.
  • Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
  • Return the browned lamb (and any juices) to the pot. Add the baby potatoes, gluten-free beef or lamb broth, rosemary, thyme, and bay leaves. Stir to combine.
  • Bring the stew up to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about 1½ to 2 hours, or until the lamb is very tender and the flavors have melded. Stir occasionally and check that it’s only gently bubbling.
  • Once the lamb is tender, taste the stew and adjust with more salt and black pepper if needed. If you’d like it thicker, simmer uncovered for 10-15 minutes.
  • Remove the bay leaves and discard. Stir in the chopped fresh parsley right before serving. Serve hot with gluten-free bread, mashed potatoes, or over rice.

Nutrition

Calories: 467kcalCarbohydrates: 38gProtein: 48gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 129mgSodium: 541mgPotassium: 1537mgFiber: 6gSugar: 5gVitamin A: 5260IUVitamin C: 35mgCalcium: 72mgIron: 6mg
Keyword Lamb stew
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