Go Back

Rugby Lamb

A hearty and comforting stew featuring tender beef, vegetables, and spices that warms you from the inside, perfect for family gatherings and cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg beef shoulder A great cut for stewing—be sure it’s well-marbled for maximum flavor.
  • 2 tbsp sunflower oil Or olive oil depending on your preference; both work well.
  • 2 onions, diced The sweeter the onion, the better!
  • 2 carrots, chopped Try using baby carrots for a pop of color.
  • 3 cloves garlic, minced Fresh garlic adds depth; bottled just won’t do.
  • 500 ml vegetable stock Homemade if possible, but low-sodium store-bought works too.
  • 2 tbsp tomato purée A must to deepen that rich flavor.
  • 2 tsp balsamic glaze For a touch of sweetness.
  • 1 tsp dried rosemary Or fresh if you have it!
  • Salt and pepper To taste.
  • ¼ tsp cayenne pepper Optional for a little heat.
  • 2 tsp ground cumin This is where the magic happens!

Method
 

Preparation
  1. Trim and cut the beef: Begin by trimming excess fat from the beef shoulder and cut it into hearty chunks (about 5 cm).
  2. Heat the oil: In a large heavy-bottomed pot or Dutch oven, heat the sunflower oil over medium-high heat until shimmering.
  3. Brown the beef: Add the beef chunks in batches to avoid overcrowding and brown them on all sides for 3-4 minutes per side. Remove and set aside.
  4. Sauté the vegetables: In the same pot, add the diced onions and chopped carrots. Sauté for about 5 minutes until they begin to soften.
  5. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
  6. Build the sauce: Add the tomato purée, stir, and gradually add the vegetable stock and balsamic glaze, scraping the bottom to combine.
  7. Simmer: Return the beef to the pot. Season with dried rosemary, salt, pepper, cayenne pepper, and ground cumin. Bring to a gentle simmer.
  8. Cook: Reduce the heat to low, cover, and let it simmer for 2 to 2.5 hours until the meat is fork-tender.
  9. Rest and reduce: Let the beef rest for about 10 minutes. If desired, simmer uncovered for a few extra minutes for a thicker sauce.
  10. Serve: Ladle the Rugby Lamb into bowls and enjoy.

Notes

For leftovers, let the dish cool completely before storing in an airtight container for up to 3 days in the fridge or 3 months in the freezer. This dish only gets better the next day!