Slow Cooker Lamb Stew
Slow cooker lamb stew is the perfect winter warmer. It's quick to prepare, making it ideal for a midweek or an evening dinner.
Servings: 4
Calories:
Ingredients
- 800 g lamb shoulder diced
- 2 onions chopped
- 2 cloves garlic crushed
- 4 large carrots chopped
- 2 to 3 celery stalks chopped (optional)
- 200 g new potatoes optional
- 1 tbsp tomato puree
- 2 bay leaves
- 1 tsp dried mixed herbs
- 400 ml lamb stock or vegetable/chicken stock
- 200 g frozen peas stir in at the end
- Gravy granules or cornflour to thicken sauce if required
Instructions
- Prepare all the ingredients and add them to the slow cooker. I don't saute the lamb first, I just add everything straight in. If you prefer, you can saute the lamb in a separate pan if your slow cooker doesn't have that function.
- Set the slow cooker off on low for 6 to 8 hours. The lamb should be tender, and the carrots softened.
- The liquid will probably be thin at the end. You can either stir in some gravy granules or make a cornflour slurry (mix one tablespoon of water with one tablespoon of cornflour) and stir in. Alternatively, you can drain the liquid from the slow cooker and simmer the sauce down into a gravy in a saucepan on the hob.
