A Six Nations Stew With Extra Virgin Olive Oil

At  Morocco Gold Extra Virgin Olive Oil, we like to keep things healthy and simple, seeking out comfort food packed with polyphenol power to see us through those nail-biting moments. 

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A Six Nations Stew With Extra Virgin Olive Oil
  • Serving Amount

    Amount

    12

  • Cooking Time

    Time

  • Type of recipe

    Course

    Main Dishes

For many sports fans, the Six Nations Rugby tournament is a great time to cook up a wholesome feast for friends while watching the games.

At  Morocco Gold Extra Virgin Olive Oil, we like to keep things healthy and simple, seeking out comfort food packed with polyphenol power to see us through those nail-biting moments. 

And what better way to use your extra virgin olive oil at this time of year than in this fabulous six nations stew from ILoveCooking.   So, why not prepare it in advance and heat up for half time.  By using a quality extra virgin olive oil like Morocco Gold you can be sure that it is packed full of antioxidants and vitamins to help keep your home squad fit and well through winter.

Key Points At A Glance

  • Ideal for Six Nations match days and feeding a crowd
  • Serves 12 – easy to scale up or down
  • Uses extra virgin olive oil to build flavour
  • Can be prepared in advance and reheated
  • Best served with couscous, rice, mash or crusty bread
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Ingredients

Total

14
  1. 3 kg diced lamb
  2. Morocco Gold Extra Virgin Olive Oil
  3. Salt and pepper
  4. 6 red onions, finely sliced
  5. 3 tsp Chinese five-spice powder
  6. 3-inch piece ginger, peeled and grated
  7. 1 head garlic, peeled and sliced
  8. 2-3 tbsp harissa (optional)
  9. 1.5 litres stock
  10. 1600g tinned tomatoes
  11. 4 bay leaves
  12. 400g stoned prunes
  13. 50 ml soy sauce
  14. 50 ml maple syrup

Instructions

Total

4
  1. In a large frying pan, cook the lamb in batches in extra virgin olive oil, season well and set aside.
  2. In another large heavy-based saucepan (or even use two) sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes.
  3. When the lamb is all done, add to the saucepan, mix well and deglaze the frying pan with some of the stock and pour it into the saucepan. Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about 1.5 hours.
  4. Keep the lid on at first but remove it after about an hour so it can reduce and thicken up. Stir occasionally and then add the prunes, soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.

Energy Boosting Snacks With Olive Oil

If snacking throughout the game is more your thing, we’ve also compiled a list of easy to make – easier to eat olive oil-based snacks that can be grazed on throughout the action.

  1. Olive Oil Toast with Sea Salt

    Time: 2 minutes
    Toast good bread → drizzle EVOO → sprinkle flaky sea salt.
    Upgrade: Add cracked black pepper or a swipe of garlic.

  2. Tomato & Olive Oil Smash

    Chop ripe tomatoes, drizzle generously with EVOO, add salt.
    Eat with a spoon or pile onto crackers or toast.
    Optional: Basil or a splash of balsamic.

  3. Warm Chickpeas with Olive Oil & Paprika

    Heat canned chickpeas in a pan with EVOO, salt, and smoked paprika.
    Snack straight from the bowl.
    Extra: Chili flakes or cumin.

  4. Olive Oil Popcorn

    Pop corn → drizzle EVOO → salt.
    Shockingly good and very addictive.
    Optional: Nutritional yeast or rosemary.

  5. Ricotta + Olive Oil Bowl

    Spoon ricotta into a bowl, drizzle EVOO, sprinkle salt and pepper.
    Eat with bread or crackers.
    Fancy fast: Lemon zest or honey.

  6. Sardines on Toast (No Cooking)

    Sardines + EVOO + lemon juice + black pepper on toast.
    High-protein, five-minute win.

  7. Olive Oil & Dark Chocolate

    Drizzle a tiny bit of EVOO over dark chocolate.
    Add flaky salt.
    Sounds weird. Tastes elite. Sweet-ish Snacks : Because Olive Oil Can Make Sweet Treats Too!

  8. Yogurt with Olive Oil & Honey

    Greek yogurt → EVOO drizzle → honey.
    Creamy, rich, quietly luxurious.

  9. Apple Slices with Olive Oil & Cinnamon

    Slice apple → drizzle EVOO → dust with cinnamon.
    Surprisingly cozy and filling.

  10. Olive Oil & Balsamic Dip

    EVOO + balsamic vinegar + pepper.
    Dip bread. That's it. That's the snack.

Improve your Six Nations stew by using a top quality extra virgin olive oil.

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From The Larder

Why Use Extra Virgin Olive Oil In This Stew?

Extra virgin olive oil works particularly well in slow-cooked dishes like this Six Nations stew because it adds richness and helps carry spices and aromatics through the sauce. In this recipe, it is used to brown the lamb and gently cook the onions, garlic and ginger – two key steps that help build depth of flavour before the long simmer.

If you would like to learn more about cooking confidently with extra virgin olive oil, our guides explain how EVOO can be used in everyday meals, from slow-cooked stews to simple weeknight dishes.

Make Ahead, Storage & Reheating

  • Make ahead: This stew is ideal for preparing in advance and reheating during half time. The flavour often improves after resting.
  • Refrigeration: Allow the stew to cool, then cover and store in the fridge for up to 3 days.
  • Freezing: Portion into airtight containers and freeze for up to 3 months.
  • Reheating: Reheat gently on the hob. Add a splash of stock or water if the sauce thickens too much.

FAQs About This Six Nations Stew

Can I make this stew ahead of time?

Yes. This stew is ideal for making in advance and is often even better the next day once the flavours have had time to develop.

Can I freeze this lamb stew?

Yes. Allow it to cool fully, then freeze in portions. Defrost overnight in the fridge and reheat thoroughly before serving.

Do I have to use harissa?

No. Harissa is optional. Leave it out for a milder stew, or add a small amount and taste as it cooks.

What should I serve with this stew?

Couscous, rice, mashed potatoes or crusty bread all work well. A simple green salad is a good balance to the richness.

Can I cook with extra virgin olive oil in stews?

Yes. Extra virgin olive oil is commonly used for everyday cooking and works well for browning and flavour-building in stews.

How do I thicken the stew if needed?

Remove the lid during the final stage of cooking so the sauce can reduce and thicken naturally.

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