Description
Mary Berry’s Rugby Lamb is a hearty and flavorful slow-cooked beef shoulder stew infused with aromatic spices, vegetables, and a rich tomato-based sauce. Perfect for a comforting family meal, this recipe highlights tender, succulent beef cooked to perfection with a blend of herbs and spices.
Ingredients
Scale
Meat
- 1.5 kg beef shoulder
Vegetables
- 2 onions, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
Liquids & Sauces
- 2 tbsp sunflower oil
- 500 ml vegetable stock
- 2 tbsp tomato purée
- 2 tsp balsamic glaze
Spices & Seasonings
- 1 tsp dried rosemary
- Salt and pepper to taste
- ¼ tsp cayenne pepper
- 2 tsp ground cumin
Instructions
- Prepare the Beef: Trim excess fat from the beef shoulder and cut it into chunks to ensure even cooking and tender results.
- Brown the Beef: Heat the sunflower oil in a large pot over medium-high heat. Brown the beef chunks on all sides until they develop a rich color; this step locks in the flavors.
- Sauté the Vegetables: Remove the browned beef from the pot. In the same pot, sauté the diced onions and chopped carrots for about 5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato and Stock: Stir in the tomato purée thoroughly, then pour in the vegetable stock and balsamic glaze. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Simmer the Stew: Return the browned beef to the pot. Add the dried rosemary, cayenne pepper, ground cumin, and season with salt and pepper to taste. Cover and simmer the stew gently for 2 to 2.5 hours, or until the beef is tender and the flavors are well developed.
- Finish and Serve: Once cooked, let the beef rest slightly. If desired, reduce the sauce by simmering uncovered to thicken. Serve the stew hot, enjoying the rich and comforting flavors.
Notes
- For extra tenderness, cook the beef low and slow to allow connective tissues to break down.
- You can add potatoes or other root vegetables for additional heartiness.
- Adjust cayenne pepper to control the heat level according to your preference.
- Reducing the sauce at the end intensifies the flavor and thickens the consistency.
- This dish pairs excellently with crusty bread or creamy mashed potatoes.
