Hearty Slow Cooker Lamb Stew

Charmaine Lu -

  • 1.5 kg lamb shoulder, diced
  • 50g flour
  • 2 tbsp oil
  • 2 chopped onions
  • 6 carrots, sliced
  • 2 chopped garlic cloves
  • 2 tbsp tomato puree
  • 1.2 litres lamb stock
  • 2 bay leaves
  • Rosemary sprig
  • Pop the lamb and flour in a bowl, season well and toss to coat. Fry in the oil in a large casserole for 6 mins or until well browned, then tip the meat into a slow cooker. Add the onions and carrots and cook for 8 mins to colour, then stir in the garlic and cook for a minute more. Scatter in any leftover flour, stir for 1 minute, then stir in the puree and cook for 3 mins.
  • Pour the stock over the veggies and bring to a simmer. Pour everything over the lamb in the slow cooker, nestle in the herbs and cook on high for 4 hours, stirring occasionally. Serve with mashed potato and steamed greens - nice!
4 hrs
6 serving