Hearty Slow-Cooked Easy Lamb Stew

Name: Hearty Slow-Cooked Easy Lamb Stew
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 800 g diced lamb shoulder; 4 large carrots cut into large chunks; 1 large onion, roughly chopped; 2 tbsp vegetable oil; 750 ml lamb stock; 1 tbsp plain flour; 1 tbsp tomato puree; 2 bay leaves; 1 sprig rosemary sprig or a pinch of dried rosemary; 1 serving mash and greens, to serve

Warm up with this comforting, slow-cooked lamb stew featuring tender shoulder meat and sweet carrots in a rich, savory gravy. This simple one-pot meal is the ultimate winter comfort food, especially when served over creamy mashed potatoes.

Servings4 Portions

Prep Time30 Mins

Cook Time180 Mins

Difficulty

Easy

Ingredients

diced lamb shoulder
800 g
large carrots cut into large chunks
4
large onion, roughly chopped
1
vegetable oil
2 tbsp
lamb stock
750 ml
plain flour
1 tbsp
tomato puree
1 tbsp
bay leaves
2
rosemary sprig or a pinch of dried rosemary
1 sprig
mash and greens, to serve
1 serving

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/gas 3). Heat the vegetable oil in a large flameproof casserole dish over high heat.

Brown the diced lamb in batches for about 5 minutes until golden brown on all sides. Use a slotted spoon to transfer the meat to a plate and set aside.

In the same dish, add the chopped onions and carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and take on some color.

Scatter the flour over the vegetables and stir for 2 minutes to cook out the raw taste. Stir in the tomato puree and cook for another minute. Return the lamb and any resting juices to the dish and stir well.

Pour in the lamb stock, add the bay leaves and rosemary, and season generously with salt and pepper. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven.