Big-batch lamb stew

Method 1

Ingredients

1½ kg diced lamb shoulder

50g plain flour

2 tbsp vegetable oil

2 onions, roughly chopped

6 large carrots, halved lengthways and thickly sliced

2 garlic cloves, finely chopped

2 tbsp tomato purée

1.2l lamb or chicken stock

2 bay leaves

large rosemary sprig or a pinch of dried rosemary

STEP 1

Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.

STEP 2

Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.

Recipe tip

Elevate this simple stew with baked dumplings, or turn it into a hotpot by topping with finely sliced potato and baking for up to 45 mins until hot and the potato is tender and golden.

Method 2

Ingredients:

- 3 pounds of lamb stew meat, cubed

- 2 tablespoons of olive oil

- 1 large onion, chopped

- 4 cloves of garlic, minced

- 4 carrots, peeled and chopped

- 4 celery stalks, chopped

- 2 large potatoes, peeled and chopped

- 1 cup of frozen peas

- 6 cups of beef or vegetable broth

- 2 tablespoons of tomato paste

- 1 tablespoon of Worcestershire sauce

- 2 teaspoons of dried thyme

- Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the lamb stew meat and cook until browned on all sides.

2. Add the chopped onion and garlic to the pot and cook until the onion is translucent.

3. Add the carrots, celery, potatoes, and peas to the pot. Stir to combine all the ingredients.

4. Pour in the beef or vegetable broth, tomato paste, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.

5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the lamb is tender.

6. Taste and adjust the seasoning if needed before serving. Enjoy your delicious Big-Batch Lamb Stew!

Comments

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