Lamb Stew

This evening I made a very delicious stew in the slow cooker. I made it with bone in lamb, but next time I would definitely make it with boneless lamb (the bones made it hard for the kids to eat it)

If you want to freeze it after cooking, it freezes well. You can also freeze it before you cook it, by putting all the ingredients, apart from the flour, into a freezer bag. Thaw over night & put it into the slow cooker in the morning!

Serves: 8

  • 2lb Stewing Lamb – boneless
  • 3 medium Potatoes – peeled & cubed
  • 1 large Onion – diced
  • 1 small Turnip – peeled & diced
  • 2 medium Carrots – peeled & sliced
  • 4 cloves Garlic – minced
  • 3 cups Beef Broth
  • 1/4 cup Tomato Paste
  • 1/2 tsp dried Rosemary
  • Salt & Pepper – to taste
  • 3 tbsp Flour

Put all ingredients, apart from the flour, in a slow cooker on low for 6-8 hours

Whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes

Lamb Stew


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Freezer Meals, Main Dishes, Slow Cooker Meals and tagged , , , , , , , . Bookmark the permalink.

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