Lamb with ale and cheddar croutons

Name: Lamb with ale and cheddar croutons
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: Serves: 4
Ingredients: lots of freshly chopped parsley, to serve; 100 g grated cheese; wholegrain mustard, for spreading; 12 slices stale French bread; 1 tablespoon plain flour; salt and freshly ground pepper; salt and freshly ground pepper; 1 tablespoon tomato purée; 4 teaspoons Worcestershire sauce; 4 teaspoons light muscovado sugar; 2 bay leaves; 150 g mushrooms, chopped; 1 lamb stock cube (see tips); 300 ml water; 500 ml bottled ale (if you can’t get a dark beer, use lager); 500 ml bottled ale (if you can’t get a dark beer, use lager); 800 g diced lamb (see tips); 2 tablespoons plain flour; 1 onion, sliced; 4 stalks celery, finely chopped; 2–3 tablespoons sunflower oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

We ate something similar to this in a pub after a long country walk in the snow. It has an eclectic mix of ingredients, but it is delicious and hearty. The sugar adds to the flavour tremendously so don’t leave it out!

Ingredients

2–3 tablespoons sunflower oil
1 onion, sliced
4 stalks

Main course

Method

Heat the oil in a large pan, add the onion, celery and 1 tablespoon water, put the lid on the pan and cook gently for about 10 minutes