Name: Big-batch lamb stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Ingredients for - Big-batch lamb stew

1. 1½ kg diced lamb shoulder

2. 50g plain flour

3. 2 tbsp vegetable oil

4. 2 onions, roughly chopped

5. 6 large carrots, halved lengthways and thickly sliced

6. 2 garlic cloves, finely chopped

7. 2 tbsp tomato purée

8. 1.2l lamb or chicken stock

9. 2 bay leaves

10. large rosemary sprig or a pinch of dried rosemary

How to cook deliciously - Big-batch lamb stew

1 . Stage

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.

2 . Stage

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.