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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.