Slow Cooker Lamb & Veg Stew

Few things make me as happy as a well-prepared hearty meaty stew. This one hits all the spots because not only does it involve one of my favourite meats (lamb!!!), it’s also quite vegetable-rich, flavourful, and probably best of all, is slow-ccoked. This means it sits in the broth and soaks in all the goodness while slowly releasing its own unique flavour. And more than anything else, all I need to do is chuck all the ingredients in the slow cooker and get on with my day…. only to be rewarded with a savoury stew so delicious, I can make it every week! And if you know me and my need for culinary variety, you know that’s saying a lot!

If you have a crockpot, slow cooker, whatever it’s called in your neck of the woods, then you really have no excuse. Or do you not like good things? LOL. So yeah jump on this one. You know I’m all about the quick easy recipes that don’t have you slaving in the kitchen for hours… okay I mostly am about that… for some meals… Yeah, just make it and you’ll understand why I’m so incoherent today. Seriously Seriously good!!!!

Plus, you have to know I served it with rice AND fried plantain! :) :) But it’s really good on its own or with any other side dish you prefer.

Prep Time: 20mins

Cook/ Bake Time: 4-8 hours (depending on device setting)

Yields: 6 portions

Ingredients

For the stew

• 1kg boneless lamb, trimmed and cut in large chunks (size as desired)

• 1 teaspoon salt  (or to taste)

• 2 teaspoons ground black pepper 

• 1/4 cup all-purpose flour 

• 1 large yellow onion  (diced)

• 6 cloves garlic  (minced)

• 2 cups beef broth/ stock

• 2 tablespoons Barbecue sauce (or soy sauce plus 2 teaspoons of sugar)

• 3  bay leaves 

• 1 teaspoon fresh rosemary  (finely chopped)

• 400g Irish potatoes  (cut in large chunks)

• 300g sweet potatoes (cut in large chunks)

• 4 medium carrots  (cut in large chunks)

• 2 celery stalks  (chopped)

• 1 cup sweet peas 

For the Garnish: 

• 1/4 cup herb of choice (I am partial to parsley & rosemary)

Instructions

1. Pat dry the lamb meat and rub with salt, pepper and flour

2. In a large skillet over medium heat, heat up the olive oil and sauté or brown the meat - about 4-5 minutes on each side

3. Place the meat and all other ingredients (except the sweet peas) to the Slow Cooker

4. Let stew cook using slow cook setting on LOW heat for 7-8 hours, or HIGH for 3-4 hours

5. With about 40 minutes to go, add the sweet peas.

6. Garnish with fresh herbs and enjoy on its own or with some white rice, plantain or starchy carb of choice!

Note/ Tips

For a thicker stew, whisk together equal parts flour or cornstarch and meat stock, and add to the stew in the last 15-20 minutes.

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