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Like so many stews, this dish tastes even better the next day. Make it ahead of time, allow the flavours to mingle overnight then reheat in a low oven until piping hot. It’s a perfect one pot meal.
Preheat the oven to 180°C / 160°C fan / gas mark 4.
Heat two tablespoons of the olive oil in a large casserole dish, season the meat and brown it. You will need to do this in 2 or 3 batches, transferring each batch into a bowl with a slotted spoon, or the meat will be too crowded to brown.
Remove the last batch of meat from the dish then turn the heat down. Add the third tablespoon of oil and allow it to warm through, then add the shallots to sweat for 8 minutes until translucent but not browned. Add the garlic and sweat for a further 2 minutes.
Put the carrots, celeriac, celery, bay leaves, rosemary, flour, tomato purée and a pinch of salt into the pan and stir to mix everything together. Cook for 2-3 minutes.
Return the meat to the casserole dish. Add the barley and enough stock to cover everything. Bring to a simmer, pop a lid on and transfer to the oven to cook for 90 minutes. Check half way through the cooking time to make sure the mixture isn’t drying out. If it is, add a splash more stock.
All to be sourced organic where possible
3 tbsp olive oil
1.2kg diced lamb shoulder
3 large shallots (approx. 300g), sliced
2 garlic cloves, crushed
4 carrots (approx. 400g), cut into 2cm chunks
1 small celeriac (approx. 450g) cut into 2cm chunks