Tuesday, 14 October 2014

Slow Cooked Lamb Stew

The one thing that I love about the change in weather is the change in food that we all crave.

In the summer light meals are fantastic. However as the cooler weather draws in our need for hot, comfort food increases. In autumn and winter there is no better comfort food than a great home cooked stew. My slow cooker has been dug out of the cupboard and will be used so much more than through the summer time.

This week I am sharing with you an easy lamb stew. The beauty of using a slow cooker is that all of the ingredients are added and left to gradually cook while you get on with your day.

This is my lamb stew...

Slow Cooked Lamb Stew


500g diced lamb
4 carrots, cut into chunks
1 large onion
500g potatoes, cubed
Lamb stock cubes
Lamb gravy granules


1 - Seal the diced lamb gently in a frying pan before placing in the slow cooker

2 - Add the onion, carrots and potatoes

3 - Pour over about 1 litre of lamb stock to cover

4 - Cook on a high heat for one hour and then reduce to a low heat for 2 hours

5 - About an hour before serving add the cauliflower and more stock if required

6 - Before serving thicken the stock with some lamb gravy granules

This stew can be served with dumplings or with some lovely fresh, crispy bread.

This meal is a great dish to warm up with on the cold evenings. It is also great served the following day. I particularly enjoy making a pastry topped pie with the leftovers!

Enjoy x

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