When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

It's the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash ...

It’s the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash (or gulyás), a stew made from browned beef and hearty vegetables simmered ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

This title is part of a longer publication history. The full run of this journal will be searched. TITLE HISTORY A title history is the publication history of a journal and includes a listing of the ...