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Culinary Home > Ready Recipes > Stout Lamb Stew en Croute
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Stout Lamb Stew en Croute

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Recipe Overview
Time  55 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  55 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  55 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4175), Full size deep cooking tray (Green) (32Z4167)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Oven Profile
Stage 1 Time 55 sec Fan 10% Microwave 100%
Stage 1 Time 55 sec Fan 10% Microwave 100%
Stage 1 Time 55 sec Fan 10% Microwave 100%
Ingredients:
907.18 g 32 oz/wt Diced lamb leg
473.18 ml 16 oz/fl Irish stout beer
1 tbs 1 tbs Fresh Rosemary (picked and chopped)
1 tbs 1 tbs Fresh Parsley (picked and chopped)
1 tbs 1 tbs Fresh Thyme (picked and chopped)
3 pcs 3 pcs Bay leaves
3 pcs 3 pcs Medium Carrots (Diced)
1 pc 1 pc Medium Yellow Onion (Diced)
0.47 cup 0.5 UScup Rutabaga (Diced)
0.47 cup 0.5 UScup Turnip (Diced)
0.95 cup 1 UScup All-Purpose Flour
1.89 cup 2 UScup Beef Stock
0.95 cup 1 UScup White Potatoes (Diced, boiled separately)
1 pinch 1 pinch Salt & Pepper to taste
1 pc 1 pc Puff Pastry Sheet
14.79 ml 0.5 oz/fl Egg Wash
1 tsp 1 tsp Sesame Seeds
907.18 g 32 oz/wt Diced lamb leg
473.18 ml 16 oz/fl Irish stout beer
1 tbs 1 tbs Fresh Rosemary (picked and chopped)
1 tbs 1 tbs Fresh Parsley (picked and chopped)
1 tbs 1 tbs Fresh Thyme (picked and chopped)
3 pcs 3 pcs Bay leaves
3 pcs 3 pcs Medium Carrots (Diced)
1 pc 1 pc Medium Yellow Onion (Diced)
0.47 cup 0.5 UScup Rutabaga (Diced)
0.47 cup 0.5 UScup Turnip (Diced)
0.95 cup 1 UScup All-Purpose Flour
1.89 cup 2 UScup Beef Stock
0.95 cup 1 UScup White Potatoes (Diced, boiled separately)
1 pinch 1 pinch Salt & Pepper to taste
1 pc 1 pc Puff Pastry Sheet
14.79 ml 0.5 oz/fl Egg Wash
1 tsp 1 tsp Sesame Seeds
907.18 g 32 oz/wt Diced lamb leg
473.18 ml 16 oz/fl Irish stout beer
1 tbs 1 tbs Fresh Rosemary (picked and chopped)
1 tbs 1 tbs Fresh Parsley (picked and chopped)
1 tbs 1 tbs Fresh Thyme (picked and chopped)
3 pcs 3 pcs Bay leaves
3 pcs 3 pcs Medium Carrots (Diced)
1 pc 1 pc Medium Yellow Onion (Diced)
0.47 cup 0.5 UScup Rutabaga (Diced)
0.47 cup 0.5 UScup Turnip (Diced)
0.95 cup 1 UScup All-Purpose Flour
1.89 cup 2 UScup Beef Stock
0.95 cup 1 UScup White Potatoes (Diced, boiled separately)
1 pinch 1 pinch Salt & Pepper to taste
1 pc 1 pc Puff Pastry Sheet
14.79 ml 0.5 oz/fl Egg Wash
1 tsp 1 tsp Sesame Seeds
Preparation:
  1. Marinate the Diced Lamb in half of the Stout, Rosemary, Thyme, Parsley and Bay Leaves overnight. Next day, drain beef from liquid and reserve the liquid for later.
  2. Season beef with salt and pepper lightly and add the other half of the herbs, cook in a stock pot until brown (uncovered). Add all vegetables (not potatoes) to the pot and cook for about 8 minutes on medium heat or until the vegetables start to brown.
  3. Add flour and cook for 3 minutes. Deglaze pan with Guinness, beef stock and left over marinade bring to a boil and then simmer for 1 hour.
  4. In a separate pot cook your diced potatoes in salted water until done (the reason I do this separately is to ensure that the potatoes do not fall apart in the stew). Check tenderness of Lamb, remove from heat, add cooked potatoes and chill.
  5. Fill oven safe ceramic or eathernware dish with 4 ounces (115g) of stew. Cut puff pastry to size of dish and stretch over sides, brush with egg wash and top with sesame seeds. Refrigerate until order. By order place the dish on the tray.
  6. Cook as per oven profile and serve.
  1. Marinate the Diced Lamb in half of the Stout, Rosemary, Thyme, Parsley and Bay Leaves overnight. Next day, drain beef from liquid and reserve the liquid for later.
  2. Season beef with salt and pepper lightly and add the other half of the herbs, cook in a stock pot until brown (uncovered). Add all vegetables (not potatoes) to the pot and cook for about 8 minutes on medium heat or until the vegetables start to brown.
  3. Add flour and cook for 3 minutes. Deglaze pan with Guinness, beef stock and left over marinade bring to a boil and then simmer for 1 hour.
  4. In a separate pot cook your diced potatoes in salted water until done (the reason I do this separately is to ensure that the potatoes do not fall apart in the stew). Check tenderness of Lamb, remove from heat, add cooked potatoes and chill.
  5. Fill oven safe ceramic or eathernware dish with 4 ounces (115g) of stew. Cut puff pastry to size of dish and stretch over sides, brush with egg wash and top with sesame seeds. Refrigerate until order. By order place the dish on the tray.
  6. Cook as per oven profile and serve.
  1. Marinate the Diced Lamb in half of the Stout, Rosemary, Thyme, Parsley and Bay Leaves overnight. Next day, drain beef from liquid and reserve the liquid for later.
  2. Season beef with salt and pepper lightly and add the other half of the herbs, cook in a stock pot until brown (uncovered). Add all vegetables (not potatoes) to the pot and cook for about 8 minutes on medium heat or until the vegetables start to brown.
  3. Add flour and cook for 3 minutes. Deglaze pan with Guinness, beef stock and left over marinade bring to a boil and then simmer for 1 hour.
  4. In a separate pot cook your diced potatoes in salted water until done (the reason I do this separately is to ensure that the potatoes do not fall apart in the stew). Check tenderness of Lamb, remove from heat, add cooked potatoes and chill.
  5. Fill oven safe ceramic or eathernware dish with 4 ounces (115g) of stew. Cut puff pastry to size of dish and stretch over sides, brush with egg wash and top with sesame seeds. Refrigerate until order. By order place the dish on the tray.
  6. Cook as per oven profile and serve.
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Accessories:
Accessories:
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See also
Baked Apple Tarte Flambé
Baked Apple Tarte Flambé
Toasted Sandwich
Toasted Sandwich
Chicken Breast without Skin
Chicken Breast without Skin
* All cooking times may vary depending on quality and quantity of food.