What better than throwing all your ingredients into the slow cooker, leaving it on for 8 hours and then dinner is ready, minimal effort! We enjoyed this stew with steamed cabbage and creamy mash - if you can't bothered to do those separately you can always dice some potatoes into the stew! The root veg in the stew can be mixed and match as to what you prefer, or what you have (or not) in stock at home!
Enjoy, this recipe feeds 4.
Buy your lamb HERE
2 sticks of celery
1 large onion
Handful of diced swede (add in any other root veg you like!)
1 generous tablespoon seasoned plain flour
3 bay leaf
3 sprigs of fresh rosemary
500 ml red wine
1 x 400 g tin of chopped tomatoes
Stock or water mixed up with a stock cube (to cover the meat in the slow cooker)
Chop the celery and onion into dice - add to your slow cooker.
Dice the lamb and coat in seasoned flour - this will help the stew thicken - layer the meat into the pot and add on top any left over flour (if you like your stew thicker add a little more flour sprinkled on top).
Chop the veggies as you wish (similar sizes to the meat to ensure even cooking) and add to the pot.
Next add in bay leaf and the rosemary.
Pour the wine over the top, and then add in the tomatoes - have a little mix. If the veg and meat are well below the level of liquid add a little stock to ensure the stew ingredients have enough liquid to ensure they don't burn - see second picture below - if you add too much liquid the gravy of the stew won't thicken enough.
Cook on 'auto' for 6-8 hours (different pots take different times - mix every now and again to check on progress and make sure the veggies are cooked through - no one likes a lump of woody swede!!
Serve as you wish.
Add all the ingredients