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Lisa's 'big Greek' stew recipe

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Lisa's 'big Greek' stew

There's only one sensible response to (yet another) miserable British winter's day: warming, comforting food that feels just like turning the thermostat up a notch. In our Food Love Story, this lamb stew is ‘Lisa’s’ go-to option, and her two teenage sons love it, too – especially when she throws in some green olives, a little nod to her (slightly sunnier) Greek homeland.

See method
  • Serves 4
  • 15 mins to prepare and 1 hour to cook
  • 757 calories / serving
  • Freezable

Ingredients

  • 600g potatoes, cubed
  • 2 tbsp olive oil
  • 2 large onions, finely sliced
  • 4 garlic cloves, peeled and crushed
  • 2 x 300g lamb leg steaks, cubed
  • 250ml red wine
  • 400g tin chopped tomatoes
  • 200ml chicken stock
  • 150g green olives, pitted
  • 50g butter
  • 100ml milk
  • 2 tbsp grainy mustard
  • handful flat leaf parsley, chopped

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Each serving contains

Energy
3160kJ 757.0kcal
38%
Fat
39g
high55%
Saturates
12g
high61%
Salt
1.8g
low30%
Sugars
12g
low13%

of the Reference intake

Carbohydrate 42.0gProtein 52.0gFibre 8.0g

Method

  1. Boil the potatoes in a large pan of cold salted water for 10-15 minutes, or until tender. Drain and return to the pan.
  2. Meanwhile, heat the oil in a frying pan over a low heat. Fry the onion for 10 minutes, then add the garlic and cook for 1-2 minutes.
  3. Season the lamb and add to the frying pan. Increase the heat and cook until browned all over (you may need to do this in a couple of batches).
  4. Pour in the wine and leave to bubble for 2 minutes before adding the tomatoes, stock and olives; season well. Bring to the boil, reduce the heat and simmer for 20-25 minutes, or until the lamb has softened.
  5. Put the butter, milk and mustard in the pan with the potatoes. Mash together over a low heat until warmed through. Serve with the lamb, sprinkled with the chopped parsley.
  • Little help: This stew is a great get-ahead dish – it tastes even better the next day after the flavours have developed. Reheat thoroughly.
  • Leftovers: Leftover olives are great chopped and thrown into pasta sauces and salads, used on top of a pizza or mixed with mayonnaise and lemon juice as a dip for raw veg.

    • Freezing and defrosting guidelines

      Freeze stew only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.