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Slow cooker lamb stew

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Slow cooker lamb stew

Cooked long and slow, this budget-friendly lamb stew is packed with chunks of tender lamb and vegetables.

Ingredients

Method

  1. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches.

  2. Transfer to a slow cooker pot using tongs, leaving the fat in the pan.

  3. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together.

  4. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes.

  5. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender.

  6. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve.

Recipe Tips

To freeze the stew, allow to cool fully then transfer to lidded containers and freeze for up to one month. Thaw fully then reheat in the microwave until piping hot throughout. You can also heat gently in a saucepan with a splash of extra water, stirring regularly until hot.