This started off as a Irish Lamb Stew from a slow cooker cookbook, however as I'm not a fan of sweet things I swapped out the parsnips and swede for mushrooms and garlic. This is the first stew I've ever attempted so was slightly apprehensive how it would turn out, but was pleasantly surprised! This is a slow cooker recipe.
Ingredients:
* Pack Asda value stewing lamb
* Sunflower oil
* 1 onion chopped
* 4x small garlic cloves smashed
* 3x carrots chopped
* Mushrooms
* 400g potatoes cut into small chunks
* 800ml lamb stock (I used Knoss lamb stock cubes as they are gluten free)
* Several sprigs of rosemary
* Seasoning
* Crusty bread or rolls
Method:
1. Heat the oil in a frying pan and brown the lamb on both sides. Remove and put of side plate.
2. Add the onion and garlic to the pan, heat until fragrant; keep stirring to prevent from burning. Add the carrots and potatoes and season, cook for a further couple of minutes.
3. Add carrot mixture to the slow cooker then top with lamb, mushrooms and stock; pushing the lamb down underneath the liquid. Add sprigs of rosemary. Cover and cook in the slow cooker for 6-7 hours until lamb falling off the bones and potatoes tender (I found 6 hours was enough).
4. Spoon into bowls and serve with crusty bread or rolls
Review:
Everyone enjoyed this, it had a real depth of meaty flavour and very warming. The meat melted in the mouth and the carrots and potatoes were super soft. I think it would have gone well with mash potatoes or rice and maybe additional veg such as green beans. Definitely a new favourite, and plenty left over for tomorrow.
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