Delicious Lamb Stew Slow Cooker Recipe For Australia
Description
Lamb stew is a classic dish that has been around for centuries. It’s hearty and filling, perfect for a cold winter’s night. It’s also a great way to use up leftover lamb, as it’s even more delicious when cooked low and slow. This slow cooker lamb stew is easy to make, packed with flavor, and a great way to feed a crowd. The beauty of this recipe is that you can customize it to your own tastes, by adjusting the seasonings and adding your favorite vegetables. Serve it with crusty bread, mashed potatoes, or a side salad and you have a complete meal ready in no time.
Ingredients
For this slow cooker lamb stew, you will need 2 pounds of diced lamb, 4 cups of beef stock, 2 tablespoons of olive oil, 1 onion (diced), 2 cloves of garlic (minced), 2 carrots (sliced), 2 stalks of celery (diced), 1 parsnip (diced), 1 teaspoon of fresh thyme leaves, 2 bay leaves, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1 tablespoon of tomato paste, 1/2 cup of red wine, 1 tablespoon of Worcestershire sauce, 2 tablespoons of fresh parsley (chopped), 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper.
Instructions
Start by heating the olive oil in a large skillet over medium-high heat. When the oil is hot, add the diced lamb and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker. Add the diced onion, garlic, carrots, celery, and parsnip to the slow cooker. In a small bowl, combine the thyme, bay leaves, garlic powder, onion powder, smoked paprika, tomato paste, red wine, Worcestershire sauce, parsley, salt, and pepper. Whisk to combine. Pour the mixture over the vegetables and lamb in the slow cooker. Pour in the beef stock and stir to combine. Cover and cook on low for 8 hours or on high for 4 hours.
Equipment
To make this slow cooker lamb stew, you will need a large skillet, a slow cooker, and a small bowl. You will also need measuring spoons, a whisk, and a ladle.
Notes
This stew is even better the next day, so it’s great for meal prepping. You can also freeze it for up to 3 months. To freeze, let the stew cool completely and transfer it to an airtight container. When you’re ready to eat, thaw it in the refrigerator overnight and reheat it in a pot on the stove.
Nutrition
This slow cooker lamb stew is packed with protein, vitamins, and minerals. It’s a great source of iron, zinc, and B vitamins. It’s also a good source of fiber and healthy fats. One serving (1 cup) contains approximately 200 calories, 12 grams of fat, 10 grams of carbohydrates, and 16 grams of protein.
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