We love our garden oven from The Garden Oven Company! When you think about eating al fresco, you probably think summer afternoon parties and late evening summer BBQ’s, but a garden oven really is for all year round. This is a fantastic recipe to make in your Garden Oven for the autumn and more wintry months. It’s rich, tasty, and full of flavour.
This is a great way to use the residual heat left in the garden oven after cooking the Sunday roast. The prep of the veg etc. can be done at the same time as you are doing the veg for lunch and can be left to marinate while the lunch is being cooked and eaten.
- 500g diced lamb
- 1 onion, peeled and chopped roughly
- 2 carrots, chopped
- 2 garlic cloves, peeled and crushed
- 1 sprig of rosemary
- One half of a red chilli, de-seeded and chopped
- Zest of a small orange
- 375ml red wine
- 1 tblsp unsalted butter
- A glug of olive oil
- 1 tblsp plain flour
- 1 x 400g tin of chopped tomatoes
- 250 ml vegetable stock
- 1 tsp balsamic vinegar
- 1 x 400g (approx) tin of butter or cannelloni beans
Get the temperature of the garden oven back up to 200-250°C after the roast has been cooked and just before cooking the stew. With the heat stored in the bricks and the high temperature at the start of cooking the stew and with no further wood added, a slow and lowing temperature dish will result.
1. Place the lamb in a bowl with the onion, carrots, garlic, chilli, rosemary, orange zest and red wine. Leave to marinate in the fridge for at least 30 minutes- longer is better.
2. Bring the contents of the bowl to room temp, prior to placing in the oven.
3. Tip the contents of the bowl into a cast iron casserole and then mix in the flour, tomatoes, hot stock and balsamic vinegar.
4. Cover and place directly on the stones in the oven and leave to slowly cook until the oven has cooled down completely.
5. When serving, add the beans and then warm through.
A delicious and warming stew to have reheated quickly on a weekday after a long day at work!