Slow Cooked Lamb Stew
Prep 20m | Total 2h 30m | Serves 6+
This is the perfect nutrient-dense meal for those days when you have all the afterschool activities. It can either be prepped on the weekend and frozen/ refrigerated or can be just made earlier in the day. Either way, you will come home to a nourishing, nutrient-dense meal with little cleanup. I have chosen to use lamb neck as the cut of meat in this dish because it is much more economical and stews beautifully.
INGREDIENTS
1kg lamb neck fillets [ask your butcher, but if you can’t find this you can replace with diced lamb]
3 tablespoons of arrowroot flour [sub with plain flour if not available, but this will not be GF]
3 tablespoons olive oil
4 garlic cloves
2 onions [diced]
4 sticks of celery [diced]
3-4 medium carrots [sliced into 1cm thick rounds]
1 tablespoon tomato paste
1 cup of wine (optional but replace with water)
1L chicken stock
2 fresh rosemary sprigs
1 sprig of thyme
1 bay leaf
4 medium potatoes [quartered]
¼ cup frozen peas
1 cup of green beans [trimmed]
1 bunch kale [Finely chopped]
METHOD
Coat lamb in flour and spring with a pinch of sea salt
Preheat oven to 160c
Heat 2 tablespoons olive oil in a heavy based, oven proof pan over medium-high heat. Brown lamb in batches and set aside.
Turn down heat to medium and add remainder of oil, onion and garlic and saute until softened.
Add wine and gently use a wooden spoon to scrape any browned bits at the bottom of your pan.
Add celery and carrot and cook for another 5 minutes.
Mix in tomato paste, and chicken stock along with rosemary, thyme, and bay leaf.
Return lamb to pan.
Add the potato, bring to a boil then turn off heat.
Cover and place in the oven for 1 hour and 45 minutes.
Remove from oven, lift lid, throw in the peas, beans, and kale then replace lid.
This will stay hot for some time, so when you are ready to serve just open the lid, stir, and serve.
RECIPE NOTES
To make this recipe in the slow cooker follow steps 1-6, then transfer to your slow cooker on high for 3-4 hours.
If you don’t make your own broth here are some option that I recommend (please share if you have some great ones on your region):
Broth/ stock.
Australia:
