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Best-ever slow cooker lamb stew recipe
Best-ever slow cooker lamb stew recipe
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Prep Time:
20 minutes
Cook Time:
490 minutes
Total Time:
510 minutes
Succulent slow cooker dinner with savory gravy, perfect with crusty bread. Leftovers can transform into tasty pies using a pie-maker. Enjoy the convenience of this versatile recipe!
Ingredients:
  • 36.80 gm vegetable oil
  • 600g boneless lamb shoulder roast, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 20.00 ml White Plain Flour
  • 22.20 gm tomato paste
  • 250ml (1 cup) chicken style liquid stock
  • 400g baby potatoes, halved or quartered if larger
  • 2 carrots, peeled, coarsely chopped
  • 1 fresh rosemary sprig
  • 80g (1/2 cup) frozen peas, thawed
  • Crusty bread, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tbsp oil until shimmering. Sear half of the lamb for 3 minutes, turning occasionally, until beautifully browned. Transfer to the slow cooker and repeat with the remaining lamb.
  • 1. Lower the heat to medium. 2. Heat the remaining oil in the pan. 3. Sauté the onion, stirring occasionally, until lightly browned, about 4 minutes. 4. Stir in the flour and tomato paste, and cook for 1 minute until well coated.
  • Slowly pour in the stock, making sure to scrape off any flavorful bits stuck to the base. Transfer everything to the slow cooker along with the potato, carrot, and rosemary. Cover and cook on Low for 8 hours, or until the meat and vegetables are beautifully tender.
  • Stir peas into the slow cooker until well mixed. Cover and cook on High for 5 minutes or until warm. Enjoy with a side of crusty bread.

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