Big-batch lamb stew
For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months
Ingredient
- 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
Direction
- STEP 1
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.
- STEP 2
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.
