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cooking up a storm at the edge of the world

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Lamb and Ale Stew in a Bread "Cauldron"

Halloween Lamb and Ale Stew in a Bread “Cauldron”

Published on October 29, 2018 • Last updated October 15, 2023 by Elizabeth
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Tender pieces of succulent lamb with chunky vegetables and rich gravy swimming in a bread “cauldron”. A perfect Halloween lamb stew recipe for your witches and wizards! This easy recipe includes pressure cooker, stovetop and slow cooker instructions.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Difficulty: Easy

Lamb and Ale Stew in a Bread "Cauldron"

I am so excited to share this recipe with you! I may have mentioned it once or twice before, on the blog, but I absolutely love Halloween. I love playing with my food too, so I’m thrilled to be sharing this spooky Halloween recipe with you!

Regular readers will remember that over the last few years I worked with Tasty, Easy Lamb, bringing you delicious and easy lamb recipes on a regular basis. I’m pleased to tell you that they’ve re-branded and are now known as Try Lamb, and I’m delighted to be working with them again. Over the coming months, I’ll be bringing you a series of new, exciting lamb recipes including this Halloween lamb with ale stew served in a bread “cauldron”.

Lamb and Ale Stew in a Bread "Cauldron"

This is a perfect Halloween recipe for any witches and wizards you may be entertaining this Halloween. I made my rye and caraway seed giant bread rolls with some cuttlefish ink to turn it black, a proper witches cauldron, but you could easily pick up some of your favourite bread rolls in your local bakery or supermarket. Something dark and wholegrain would really compliment this recipe well.

I’ve given three different methods to prepare this stew too. I’ve recently added a pressure cooker to my kitchen equipment and I’m loving it – this stew only took 15 minutes to cook in it, and the meat was incredibly tender and delicious. You could also cook it on the stove top, or in your slow cooker too.

Ingredients for Lamb and Ale Stew

INGREDIENTS NEEDED FOR THIS LAMB AND ALE STEW IN A BREAD “CAULDRON”

  • cubed lamb shoulder – look out for this in your local supermarket, or ask your butcher to cut some
  • dark ale – I used a locally brewed oatmeal stout
  • butter
  • sunflower oil
  • baby or button onions left whole – I like the spooky witches’ brew effect they create floating in the stew
  • carrots – I used a heritage variety from my veg box
  • lamb stock – I use Knorr stock pots if I don’t have any homemade stock on hand
  • plain flour – for dredging the lamb
  • salt & pepper
  • tomato puree
  • Worcestershire sauce
  • a bouquet garni sachet
  • large bread rolls – I made homemade rye and caraway rolls coloured with cuttlefish ink 
How to make Lamb and Ale Stew

HOW TO MAKE LAMB AND ALE STEW IN A BREAD “CAULDRON”

Step 1: dredge the cubed lamb shoulder with flour seasoned with salt and pepper.

Step 2: peel and cut carrots into pieces.

Step 3: peel button onions but leave them whole.

Step 4: heat butter and sunflower oil and brown the meat on all sides for five minutes.

Step 5: add the remaining ingredients, except for the bread, and cook either in a pressure cooker, slow cooker or on the stove top.

Step 6: hollow out four large bread rolls and fill with the hot stew. Serve immediately.

Halloween Lamb & Ale Stew in a Bread "Cauldron"

Lamb and Ale Stew in a Bread "Cauldron"

Recipe Difficulty Levels

Easy

Requires basic cooking skills and ingredients you most likely already have in your kitchen.

Moderate

Requires more experience, preparation and/or cooking time. You may have to source special ingredients.

Challenging

Recipes requiring more advanced skills and experience and maybe some special equipment.

Lamb and Ale Stew in a Bread Bowl

Halloween Lamb and Ale Stew in a Bread “Cauldron”

Tender pieces of succulent lamb with chunky vegetables and rich gravy swimming in a bread “cauldron”. A perfect Halloween recipe for your witches and wizards!
5 from 3 votes
Print Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 people
Author: Elizabeth

Ingredients

  • 500 grams cubed lamb shoulder
  • 50 grams plain flour
  • Shetland sea salt
  • freshly ground black pepper
  • 2 tbsp butter
  • 2 tbsp sunflower oil
  • 250 grams button onions peeled and left whole
  • 3 large carrots diced
  • 500 ml lamb stock
  • 200 ml dark ale
  • 1 tsp Worcestershire sauce
  • 1 tbsp tomato puree
  • 1 bouquet garni
  • 4 large bread rolls
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Instructions 

Pressure Cooker Instructions

  • Dredge the cubed lamb shoulder in half the flour, seasoned with salt and pepper.
  • Place the butter and sunflower oil in the cooking bowl of your pressure cooker and select BROWN/SAUTE. Set the timer for five minutes.
  • Brown the dredged lamb shoulder.
  • Add the remaining ingredients, except for the bread, and stir well.
  • Seal the lid, set pressure to HIGH and set the timer for 15 minutes.
  • Allow the pressure cooker to depressurise for 10 minutes before removing the lid.
  • Dissolve the remaining flour in a little water and thicken the stew, as desired. You may need a little extra flour to get it to your preferred consistency.
  • Carefully cut the tops off of four large bread rolls and scoop out the insides, leaving a thick crust.
  • Fill the bread rolls with stew and serve immediately.

Stove Top Method

  • Heat the butter and oil in a large stew pot over a medium-high heat and brown the dredged, seasoned lamb shoulder for five minutes.
  • Add the remaining ingredients, except for the bread, turn the heat down to medium/low and slow cook, with the lid on, for two hours.

Slow Cooker Method

  • Heat the butter and oil in a saute pan over a medium high heat and brown the dredged, seasoned lamb shoulder for five minutes.
  • Add the lamb, and all the remaining ingredients (except for the bread), to a slow cooker. Pop the lid on and select LOW for 6-8 hours.
  • One year ago: Luxury Eggs Benedict with Smoked Salmon & Tobiko
  • Two years ago: Beer Glazed Roast Iron Age Pork Sausages
  • Three years ago: Chocolate Hazelnut Layer Cake
  • Four years ago: Shetland Beef & Valhalla Ale Slow Cooker Pie
  • Five years ago: Nanaimo Bars – Canada’s National Confection
  • Six years ago: Roasted Shetland Black Potatoes with Rosemary & Sea Salt

PIN THIS HALLOWEEN STEW RECIPE FOR LATER

Halloween Lamb & Ale Stew in a bread "cauldron" #halloween #harrypotter #cauldron #trylamb
Halloween Lamb & Ale Stew in a bread "cauldron" #halloween #harrypotter #cauldron #trylamb
Halloween Lamb & Ale Stew in a bread "cauldron" #halloween #harrypotter #cauldron #trylamb
Halloween Lamb & Ale Stew in a bread "cauldron" #halloween #harrypotter #cauldron #trylamb
Category: Hoof & Feather, Lamb, Recipe, Sponsored Post

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Crock-Pot® Slow Cooker Peking-Style Pork RibsCrock-Pot® Slow Cooker Peking-Style Pork Ribs
Next Post:Halloween Rye & Caraway Black Bread RecipeRye & Caraway Black Bread

Reader Interactions

Comments

  1. Becca Talbot

    November 3, 2018 at 5:38 pm

    Ooooh, I LOVE the cauldron idea! How cute 🙂 I have actually had a similar dish served like this when I was in Iceland – it was delicious! I will have to try this one x

    Reply
  2. Rachael

    November 2, 2018 at 9:27 pm

    This is so clever! It looks really effective and so tasty – perfect for autumn. Love your collection of Pins too, what a good idea to do lots in different styles. 🙂

    Reply
  3. Choclette

    November 2, 2018 at 2:19 pm

    Ooh wow, this looks fabulous and super spooky too. That bread cauldron is such a clever idea and I adore this way of serving stew.

    Reply
  4. Lucy

    November 2, 2018 at 12:01 pm

    Loving the black cauldron bread rolls, so inventive! What a delicious way to serve a lamb stew. It’s great you have instructions for slow cooker and instant pot too, I really love a slow cooked stew but must try my IP out one of these days.

    Reply
  5. Stephanie

    November 1, 2018 at 9:02 pm

    What a fab Halloween recipe! I’ll have to give this a try next year x

    Reply
  6. Victoria

    November 1, 2018 at 1:49 pm

    This certainly sounds right up my street and it looks amazing too. I have seen a few recipes now using bread as the bowl, such an ingenious idea.

    Reply
  7. Katherine Hackworthy

    October 31, 2018 at 9:01 pm

    I love serving food in a bread bowl, and this cauldron is just brilliant. It looks amazing, and is an ideal supper to get you warmed up after being out and about.

    Reply
  8. Ceri Jones

    October 31, 2018 at 5:46 pm

    That bread looks incredible! and what a fun vehicle for a tasty lamb stew. Being welsh I adore lamb obviously!! Yum

    Reply
  9. Melanie williams

    October 31, 2018 at 10:51 am

    Just WOW!! In terms of presentation this looks amazing. Also an ideal winter warmer too xx

    Reply
  10. WhatLauraLoves

    October 30, 2018 at 11:16 pm

    OMG that looks amazing! So creative as well with the cauldron bun, I love it!! xxx

    Reply
  11. Mellissa Williams

    October 30, 2018 at 1:53 pm

    I love a good lamb stew and this looks hearty but healthy too. Great presentation Elizabeth!

    Reply
  12. Cindy Gordon

    October 30, 2018 at 1:19 pm

    What a fun idea Halloween! I know my kids would love to see this spooky dish on the dinner table! Your pin options are amazing!

    Reply
  13. Cliona Keane

    October 30, 2018 at 11:03 am

    This is all of my favourite things about Halloween in one dish! Spooky and delicious!

    Reply
  14. Danielle Wolter

    October 30, 2018 at 10:55 am

    I am just drooling over this recipe! I absoltely love lamb, especially in a stew like this. And your photos make it even more appetizing!

    Reply
  15. Natasha Mairs

    October 30, 2018 at 9:05 am

    This looks amazing!! I really love the cauldron, looks perfect!!!

    Reply
  16. Danielle

    October 30, 2018 at 8:04 am

    That bread bowl is amazing – perfect for Halloween. This looks like such a comforting stew too.

    Reply
  17. Adrianne

    October 30, 2018 at 6:49 am

    What a great Halloween recipe, I think it fits the brief perfectly! Photos are moody and interesting too.

    Reply

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Cooking up a storm at the edge of the world

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Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

“Sometimes you need to go outside, get on your bike, and remind yourself of who you are and who you want to be.

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