Description
Jamie Oliver’s Slow Cooker Lamb Stew is a comforting, hearty dish made by slow-cooking lamb and vegetables in a rich broth. The long, slow simmering process brings out deep, savory flavors, making it a perfect one-pot meal for any occasion.
Ingredients
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- 1 kg lamb shoulder, cut into chunks
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- 2 tablespoons olive oil
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- 1 large onion, chopped
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- 3 cloves garlic, minced
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- 4 carrots, chopped
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- 3 celery stalks, chopped
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- 2 large potatoes, peeled and diced
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- 1 bay leaf
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- 1 sprig of rosemary
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- 500 ml lamb or beef stock
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- 1 can (400g) diced tomatoes
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- Salt and pepper to taste
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- Fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add the lamb chunks and brown on all sides, about 5 minutes per batch. This step adds depth of flavor to the stew.
In the same skillet, sauté the chopped onion, garlic, carrots, and celery until softened, about 5 minutes. This will help release their natural sweetness.
Transfer the browned lamb and sautéed vegetables into the slow cooker. Add the diced potatoes, bay leaf, rosemary sprig, stock, and diced tomatoes.
Set the slow cooker to low and cook for 7-8 hours, or until the lamb is tender and the vegetables are fully cooked. If you’re short on time, you can cook it on high for 4-5 hours, but low and slow gives the best results.
Before serving, taste the stew and season with salt and pepper as needed. Remove the bay leaf and rosemary sprig. Garnish with fresh parsley and serve hot.