Big-batch lamb stew

For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months

Prep:15 mins
Cook:4 hrs

Serves 8
Easy

Nutrition per serving

kcal 554
fat 36g
saturates 15g
carbs 13g
sugars 0g
fibre 3g
protein 43g
salt 0.4g

Ingredients

1½ kg diced lamb shoulder
50g plain flour
2 tbsp vegetable oil
2 onions, roughly chopped
6 large carrots, halved lengthways and thickly sliced
2 garlic cloves, finely chopped
2 tbsp tomato purée
1.2l lamb or chicken stock
2 bay leaves
large rosemary sprig or a pinch of dried rosemary

Method

Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.
Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.