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.
- Boil the potatoes in a large pan of cold salted water for 10-15 minutes, or until tender. Drain and return to the pan.
- 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.
- 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).
- 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.
- 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.
This stew is a great get-ahead dish – it tastes even better the next day after the flavours have developed. Reheat thoroughly.
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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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