Mary Berry Lamb Stew Recipe

Name: Mary Berry Lamb Stew Recipe
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Ingredients: 900g lamb shoulder, trimmed and cut into 4cm chunks; 2 tbsp plain flour; 1 tsp fine salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil (or vegetable oil); 2 large onions, sliced; 3 carrots, cut into thick chunks; 2 celery sticks, sliced (optional); 2 garlic cloves, finely chopped; 1 tbsp tomato purée; 150ml red wine (optional); 750ml lamb stock (hot); 1 tbsp Worcestershire sauce; 2 bay leaves; 2 tsp chopped fresh rosemary (or 1 tsp dried); 500g potatoes, peeled and cut into large chunks; 150g frozen peas; 2 tbsp chopped fresh parsley, to finish

This Mary Berry lamb stew recipe is a cosy, slow-cooked classic with meltingly tender lamb, soft potatoes, and a rich, savoury gravy that tastes even better the next day. It is simple enough for a confident beginner, but it delivers that proper Sunday-supper depth of flavour you usually only get from long simmering. Expect a hearty, glossy stew with sweet vegetables, gentle herbs, and a beefy lamb finish. Total time is about 2 hours 30 minutes, with only 20 minutes of hands-on work.

Ingredients

For the lamb and vegetables

900g lamb shoulder, trimmed and cut into 4cm chunks
2 tbsp plain flour
1 tsp fine salt, plus extra to taste
1/2 tsp freshly ground black pepper
2 tbsp olive oil (or vegetable oil)
2 large onions, sliced
3 carrots, cut into thick chunks
2 celery sticks, sliced (optional)
2 garlic cloves, finely chopped
500g potatoes, peeled and cut into large chunks

For the rich gravy

1 tbsp tomato purée
150ml red wine (optional, or replace with extra stock)
750ml hot lamb stock
1 tbsp Worcestershire sauce
2 bay leaves
2 tsp chopped fresh rosemary (or 1 tsp dried)

To finish

150g frozen peas
2 tbsp chopped fresh parsley

How to Make Mary Berry Lamb Stew Recipe

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the casserole cooks evenly with gentle heat.
Mix the coating: In a large bowl, toss the lamb with the flour, salt, and pepper until each piece has a light, even dusting. This helps with browning and gives the gravy a lovely body later.
Brown the lamb: Heat 1 tablespoon of oil in a large, ovenproof casserole dish over medium-high heat. Brown the lamb in batches for 6 to 8 minutes per batch, turning so you get good colour. Lift the lamb onto a plate and repeat with the remaining oil and lamb.
Soften the vegetables: Lower the heat to medium. Add the onions, carrots, and celery (if using) to the same dish and cook for 8 to 10 minutes, stirring occasionally, until the onions are soft and lightly golden at the edges.
Build the base: Stir in the garlic and tomato purée and cook for 1 minute, just until the garlic smells fragrant and the tomato purée darkens slightly.
Deglaze and combine: Pour in the red wine (if using) and let it bubble for about 2 minutes, scraping up the sticky, browned bits from the bottom. Add the hot stock, Worcestershire sauce, bay leaves, and rosemary, then stir well.
Braise (the “baking” stage): Return the lamb and any resting juices to the casserole. Add the potatoes and bring the stew to a gentle simmer on the hob. Put the lid on and transfer to the oven for 1 hour 45 minutes to 2 hours, until the lamb is very tender and the potatoes are soft but not falling apart.
Finish the stew: Stir in the peas for the last 5 minutes of cooking. If you want a thicker gravy, remove the lid and simmer on the hob for 10 to 15 minutes, stirring now and then.
Cool and rest: Turn off the heat and let the stew stand for 10 minutes before serving. This short rest helps the gravy settle and the flavours round out.
Assemble and serve: Ladle the lamb stew into warm bowls, scatter over the chopped parsley, and serve straight away.

Tips

How do I make sure the lamb turns really tender?

Use lamb shoulder (not leg) and keep the heat gentle. If the lamb is still firm after the cooking time, give it another 15 to 25 minutes. Lamb shoulder relaxes as it cooks, and it is worth waiting for that spoon-tender finish.

Why is my stew watery, and how do I thicken it?

Watery stew usually means the lid stayed on for the whole cook and the liquid could not reduce. Simmer it uncovered on the hob for 10 to 15 minutes at the end. Stir occasionally and you will see it turn glossy and richer.

How can I get a deeper, darker flavour?

Brown the lamb properly in batches and do not rush it. Colour equals flavour. Deglazing with wine helps too, but even without it, scraping up those browned bits with stock makes all the difference.

What is the best way to stop the stew from being greasy?

Trim obvious excess fat before cooking, then skim the surface with a spoon after the stew has rested. For the neatest finish, chill overnight and lift off the solid fat before reheating.

Serving Suggestions

Buttery mashed potatoes or swede mash
Crusty bread to mop up the gravy
Steamed greens, cabbage, or buttery leeks
Yorkshire puddings for a very British plate

Storage

Room temperature

Cool the stew quickly and do not leave it out for more than 2 hours (1 hour if your kitchen is very warm). Transfer to containers once it is no longer steaming hot.

Refrigerator

Store in an airtight container for up to 3 to 4 days. Reheat gently on the hob until piping hot, stirring occasionally. Add a splash of stock or water if it has thickened too much.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat thoroughly. Potatoes can soften slightly after freezing, but the flavour will still be excellent.

Nutrition

Calories: 480 kcal
Carbohydrates: 28 g
Protein: 38 g
Fat: 22 g
Saturated Fat: 7 g
Sodium: 780 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

What cut of lamb is best for lamb stew?

Lamb shoulder is ideal because it has enough fat and connective tissue to turn tender and silky with slow cooking. Lamb leg is leaner and can dry out if cooked for a long time.

Can I make Mary Berry lamb stew in a slow cooker?

Yes. Brown the lamb and soften the onions first for the best flavour, then transfer everything to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Add peas in the last 10–15 minutes.

Do I have to use red wine?

No. The wine adds depth, but you can simply replace it with extra stock. If you want a little brightness, add a small splash of balsamic vinegar at the end instead.

How do I thicken lamb stew without flour?

Simmer the stew uncovered to reduce, or stir in a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) a little at a time, then simmer for 2–3 minutes until glossy.

Can I make lamb stew ahead of time?

Absolutely. Lamb stew is even better the next day. Cool, refrigerate overnight, then reheat gently on the hob until piping hot. You may need a splash of stock to loosen it.