If you haven’t already guessed it, I love slow cooking. It’s a great way to get dinner on the table without having to stand over the hob or the oven for long periods of time. Slow cooking really does make my life so much easier. I like to prepare the ingredients the night before and then in the morning all I have to do is switch the slow cooker on. Job done, as my husband would say.
Slow cooking food is so good for you. As it slow cooks it lets the food retain the nutrition and flavour while cooking a healthy meal. So cooking lamb stew slowly helps to maintain all the goodness. Eating lamb occasionally is an excellent source of protein and vital nutrients, like iron, zinc, selenium and vitamin B12. Lamb is a type of red meat that probably gets a bad reputation, due to its fat content. However, if you can afford it, high quality meats like grass fed lamb are excellent and truly healthy protein sources.
Please do not worry if there is no slow cooker in your home. I have also put how to oven cook this recipe slowly as well. Although, I highly recommend investing in a slow cooker as it has been a well used piece of kitchen equipment in our house, they are not very expensive. I love mine and I will continue to defend it as I feel they are worth it.
- Sharp knife
- Chopping board
- Slow cooker or saucepan and lid
- Measuring jug
- Lamb stewing steak x 500g
- Leek x 1
- Carrots x 2
- Celery x 1
- Potatoes x 500g
- Garlic x 2 cloves
- Rosemary x 4 springs
- Herbs du provence x 1 tsp
- Chicken stock or vegetable stock x 500mls
- Tommy K or tomato puree x 150mls
- Brown rice flour x 2 1/2 tbsps
- Green beans x 4 large handfuls
- Olive oil for saucepan
- Salt and pepper to taste
Method for slow cooker.
- Start by chopping the leek, carrots, celery and garlic.
- Place these ingredients into the slow cooker along with the beef stewing steak, chicken stock or vegetable stock, tommy K or tomato puree, garlic, rosemary, herbs du provence, potatoes and brown rice flour.
- Add the salt and pepper to taste.
- Turn the slow cooker on to low for eight hours or on high for four hours.
- Towards the end of the cooking time put in the green beans into the slow cooker.
- Once the green beans have cooked serve and enjoy.
Method for the oven
- Preheat the oven to 160°C.
- Chop the onion and slice the carrots, celery, potatoes and garlic.
- Put the large saucepan on a medium to high heat and add the olive oil.
- Once the pan is hot enough add the lamb and fry until brown on the outside.
- You may need to do this in two or three batches.
- Remove all the meat and put it onto the plate.
- Then add the chopped and sliced vegetables.
- Fry until the leek softens.
- It should take around five minutes.
- Add the lamb back into the saucepan.
- Pour in the chicken or vegetable stock.
- Bring to the boil and leave it to simmer.
- Finally add in the tommy K or tomato puree, rosemary, herbs du provence and brown rice flour.
- At this point, add the salt and pepper to taste.
- Place the lid on loosely and put the saucepan into the oven for two hours.
- Boil the green beans in a separate pan for 3 – 5 minutes.
- Once cooked serve and enjoy.
The best part about slow cooked lamb stew is that you do not have much washing up to do. Only one slow cooker pot, if using a slow cooker, and a few plates, that is it. I love to cook but there are times I even wish the fairies would come in and give me a break. With a slow cooker that feels like it is possible. The food is also freezable so if there are only two of you, you could freeze the other half of this meal. Then all you need to do is defrost and heat again at a later point. Simple and easy, I love it. However you decide to enjoy this meal, as always, enjoy.