My easy slow cooker lamb stew is a delicious and easy spring dish. Pop everything in the slow cooker and leave it cook all day.
5 from 7 votes
Prep Time 10 minutesmins
Cook Time 5 hourshrs
Total Time 5 hourshrs10 minutesmins
Course Main Course
Cuisine American, British, English, International
Servings 4people
Calories 380kcal
Ingredients
1large onion
Drizzle of oil
1teaspoonunsalted butter
2chicken stock cubes
1beef stock cube
1teaspoonherbs de Provence
1.5kglamb shoulder
1tablespoontomato puree
2garlic cloves
2carrots
1parsnip
1tin of plum tomatoes
fresh rosemary
salt and pepper
1tincannelloni beans
1tinbutter beans
Instructions
In the slow cooker pan (if yours is hob safe if not do this in a saucepan and add to the slow cooker later) place on a low/medium heat on the cooker and add the chopped onions, butter and oil and soften.
Remove the pan from the heat and put in the slow cooker on hot. Mix the stock cubes with a pint of water and add to the pan. Stir in the herbs de Provence.
Add the meat to the slow cooker.
Add the tomato purée, peeled garlic lightly chopped, chopped up carrots and parsnips, tin of plum tomatoes and the fresh rosemary. Give it a good stir.
Top up the stock with water until the lamb is almost covered.
Leave on a high setting for 1 hour. Then to a medium heat for 4 hours. Any longer turn it down to low.
Turn the meat every hour so, not to worry if you don't have time once or twice will do.
45 minutes before serving add the tins of beans (drain them first).
Serve with mash potato (our favourite) or anything else you'd like.
Nutrition
Calories: 380kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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