Being a working mum can be hard sometimes, especially when you have to juggle all your commitments at home and work (plus blog work!) and then have to find the time to cook a decent family meal every night on top of everything else as well. Simply Beef and Lamb are trying to help busy people by encouraging them to #LivePeasant and cook simple one pot dishes that take minutes to put together which can then be left to slow cook while you enjoy precious family time.
Using cheaper cuts of beef and lamb makes it easier on the finances and with the help of a slow cooker or an oven proof casserole dish can be transformed into midweek feasts for all the family to enjoy. Just make sure that when you are buying your meat that you look out for the Red Tractor logo on the packet as this means that it is farm assured and excellent quality.
My one pot wonder dish is a simple lamb neck stew which is quite traditional dish but has not been as popular in recent times. My version is perfect for these early spring days that we are having at the moment. The ones which are sunny but still cold or the ones where April showers are making you very wet then stopping again five minutes later. It is filling and comforting however with the frozen peas and fresh herbs, it has a lightness and a freshness to it making it the perfect stew to help you spring into summer. I cheat slightly with this recipe as I cook the new potatoes on their own as sometimes when you put potatoes into stews they can become overcooked and fall apart or they are undercooked and become hard to eat while everything else is cooked through. Cooking them on their own gives me more control over their tenderness but if you do want to cook them in the stew, add them in around 45 minutes before the end of cooking time. I have a made a short video showing you how easy it is to make.
- 400g lamb neck fillet, chopped into chunks
- 2 medium sized onions, peeled and finely chopped
- 3 carrots, peeled and cut into thin rounds
- 1 leek, ends trimmed, cut into rounds
- 500-600ml lamb/chicken stock
- 2 tablespoon cornflour
- 2 teaspoon dried mint
- 750g new potatoes, cooked until tender
- 150g frozen peas
- Small bunches of fresh parsley and mint, finely chopped
- Preheat oven to 180 degrees C.
- Put all the ingredients except the potatoes, peas and fresh herbs into an oven proof dish with a lid and place in the preheated oven. Cook for 1 hour and 15 minutes, stirring occasionally
- After 1 hour and 15 minutes of cooking, add in the cooked potatoes and frozen peas. Put back in the oven for another 15 minutes until the potatoes have warmed through and the peas are tender.
- Just before serving, stir through the fresh herbs and then serve in a big bowl with a glass of red wine for the adults and some sourdough bread to mop up the lovely gravy. Enjoy!
What is your favourite one pot slow cooked dish? Are you going to take the #LivePeasant challenge?
Pin this for later!
This post has been commissioned by Simply Beef and Lamb. All opinions are my own.
Linking up with: