Name: Pendle Witch Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 400 g diced lamb; 1 onion, diced; 2 carrots, sliced; 1/2 swede, diced; 800 g pumpkin, diced; 2 sprigs rosemary, leaves picked and chopped; 1 bay leaf; 1 tsp ground coriander; 300 ml beef or lamb stock; 125 ml red wine; Salt and pepper, to taste

This Pendle Witch Stew is a hearty, comforting dish that’s full of rustic flavors. I like how the tender lamb simmers with root vegetables, pumpkin, and herbs to create a warming meal that feels perfect for chilly evenings. With the addition of red wine and fragrant spices, it has a rich depth of flavor that makes every spoonful satisfying.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both cozy and filling, making it a wonderful stew for autumn and winter. I like that the pumpkin adds a subtle sweetness that balances beautifully with the savory lamb and earthy vegetables. It’s also a dish I can prepare in one pot, which makes cleanup easy and keeps everything infused with flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbs olive oil
400g diced lamb
1 onion – diced
2 carrots – sliced
1/2 swede – diced
800g pumpkin – diced
2 sprigs rosemary – leaves picked and chopped
1 bay leaf
1 tsp ground coriander
300ml beef or lamb stock
125ml red wine
salt and pepper to taste

Directions

I start by heating the olive oil in a large pot over medium heat. I add the diced lamb and brown it on all sides, sealing in the flavor.
Once browned, I remove the lamb and set it aside. In the same pot, I add the onion, carrots, and swede, cooking until they begin to soften.
I stir in the pumpkin, rosemary, bay leaf, and ground coriander, letting the spices release their aroma.
I return the lamb to the pot, then pour in the stock and red wine. I bring the mixture to a gentle simmer.
I cover the pot and let it cook slowly for about 1 ½ to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are soft.
Before serving, I season with salt and pepper to taste. I like serving it with crusty bread or mashed potatoes to soak up the rich broth.

Servings and Timing

This recipe makes about 4 servings. Prep time takes me around 15 minutes, and cooking takes about 1 ½ to 2 hours, so the total time is just under 2 ½ hours.

Variations

Sometimes I swap the lamb for beef if that’s what I have on hand. I also like adding parsnips or turnips for extra root vegetable flavor. For a heartier version, I stir in a handful of pearl barley or lentils to make the stew even more filling.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. When I reheat, I gently warm the stew on the stovetop, adding a splash of stock or water if it thickens too much. It also freezes well for up to 3 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I make this stew in a slow cooker?

Yes, I brown the lamb and vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Can I use butternut squash instead of pumpkin?

Yes, I’ve used butternut squash, and it works just as well.

What cut of lamb is best for stew?

I usually use diced lamb shoulder or leg because they become tender with slow cooking.

How can I thicken the stew?

If I want a thicker consistency, I mash a few of the vegetables into the broth or stir in a spoonful of flour before simmering.

Can I make this ahead of time?

Yes, I often cook it the day before like many stews, the flavors develop even more overnight.

What can I serve with Pendle Witch Stew?

I like serving it with crusty bread, mashed potatoes, or even buttered noodles.

Can I make it vegetarian?

Yes, I swap the lamb for extra root vegetables or chickpeas and use vegetable stock instead of beef or lamb stock.

How do I store leftovers safely?

I cool the stew quickly, transfer it to an airtight container, and refrigerate within 2 hours of cooking.

Is this stew spicy?

No, it’s more aromatic than spicy, but I sometimes add a pinch of chili flakes if I want a little heat.

Conclusion

This Pendle Witch Stew is one of my favorite hearty meals because it’s warming, flavorful, and comforting. I love how the lamb, pumpkin, and vegetables simmer together with herbs and wine to create a rich, rustic dish. Whether I make it for a family dinner or a cozy night in, it always feels like the perfect comfort food.