Lamb Stew

Lamb StewHarry Weir

You could be forgiven for thinking this is ‘just another stew’. However, the olives give such a distinctive flavour it feels decidedly Spanish, or at the least southern European.


  • 2 tablespoons flour
  • 1kg stewing lamb, cubed
  • 4 tablespoons olive oil
  • 2 onions, peeled and finely sliced
  • 1 sprig thyme
  • 2 garlic cloves
  • 1 stick celery
  • 2 red peppers, deseeded and cut into strips
  • 500ml chicken stock
  • 500g potatoes, peeled and sliced fairly thinly
  • 50g pitted green olives
  • 1x400g tin of tomatoes 


  1. Season the flour with plenty of salt and pepper. Toss the meat in the seasoned flour.
  2. Heat the oil in a large shallow pan and fry, don’t stew, the meat until golden brown on the outside. Reserve.
  3. Lower the heat, add the onions and gently sauté for 15 minutes or until translucent. Add the garlic and thyme and return the meat. Add the celery and red pepper, sauté for five minutes and add the stock. Cover and simmer for 40 minutes.
  4. Add the potatoes, simmer for 15 minutes and add the olives and tomatoes. Stir so everything is well combined and cook for a further 15 minutes or until the potatoes are cooked and the meat is tender.

Tip: Look out for Connemara lamb. If you can find it there is a sweet gaminess which packs a big and welcome punch.

Recipe creditHugo Arnold

Photography credit: Harry Weir