Name: Slow Cooked Lamb Stew
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 4
Ingredients: Diced lamb; Maris Piper potatoes (skin on); Carrots; Parsnips; 1 red onion; 2 garlic cloves; Rosemary; Thyme; Salt; Cornflour; Worcestershire sauce; Balsamic vinegar; 1 small bottle of red wine; Water (same amount as the red wine)

1 min read

Slow Cooked Lamb Stew

This slow-cooked lamb stew is rich, hearty, and full of deep, comforting flavour. Made with tender lamb, root vegetables, red wine, and fragrant herbs, it’s a set-and-forget classic that delivers big rewards with minimal effort.

Ingredients:

Diced lamb
Maris Piper potatoes (skin on)
Carrots
Parsnips
1 red onion
2 garlic cloves
Rosemary
Thyme
Salt
Cornflour
Worcestershire sauce
Balsamic vinegar
1 small bottle of red wine
Water (same amount as the red wine)

Products needed:

Instructions:

1. Wash the vegetables and roughly chop the potatoes, carrots, parsnips and red onion. Leave the skins on. Lightly crush or chop the garlic.
2. Add the chopped veg and garlic to the slow cooker, then add the diced lamb.
3. Add a splash of Worcestershire sauce and balsamic vinegar. Pour in the red wine, then add the same amount of water.
4. Looking to add some bonus sneaky nutrition for the family? Add in a couple of scoops of our bovine collagen peptides - packed with essential amino acids.
5. Add rosemary, thyme and salt. Stir in 2 tablespoons of cornflour (or arrowroot) to help thicken the stew as it cooks.
6. Cook on High for 8 hours, until the lamb is tender and the sauce is rich and thickened.