Hearty Big-Batch Slow Cooker Lamb Stew

Name: Hearty Big-Batch Slow Cooker Lamb Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 1.5 kg diced lamb shoulder; 50 g Plain flour; 2 tbsp Vegetable oil; 2 onions, roughly chopped; 6 large carrots halved lengthways and thickly sliced; 2 clove garlic; 2 tbsp Tomato puree; 1.2 l lamb or chicken stock; 2 bay leaves; 1 sprig large rosemary sprig or a pinch of dried rosemary

A comforting, melt-in-your-mouth lamb stew packed with tender carrots and aromatic herbs. This big-batch recipe is perfect for meal prepping or feeding a crowd, and it freezes beautifully for busy weeknights.

Servings8 Portions

Prep Time15 Mins

Cook Time240 Mins

Difficulty

Easy

Ingredients

diced lamb shoulder
1.5 kg
Plain flour
50 g
Vegetable oil
2 tbsp
onions, roughly chopped
2
large carrots halved lengthways and thickly sliced
6
garlic
2 clove
Tomato puree
2 tbsp
lamb or chicken stock
1.2 l
bay leaves
2
large rosemary sprig or a pinch of dried rosemary
1 sprig

Step-by-Step Instructions

Place the diced lamb shoulder and plain flour in a large bowl. Season generously with salt and pepper, then toss until the meat is evenly coated.

Heat the vegetable oil in a large frying pan or casserole dish over medium-high heat. Fry the lamb in batches for 5-8 minutes until browned on all sides. Transfer the browned meat into your slow cooker.

In the same pan, add the chopped onions and carrots. Cook for 5-8 minutes until they start to soften and take on some color. Stir in the finely chopped garlic and cook for 1 minute more.

Scatter any leftover flour from the bowl into the pan and stir for 1 minute. Add the tomato puree and continue cooking for another 2 minutes to cook out the raw tomato taste.

Pour the lamb or chicken stock over the vegetables, stir well to scrape up any flavorful browned bits from the bottom of the pan, and bring the mixture to a boil.