Lamb & Red Wine Stew
I’m back with another slow cooker recipe. This meal can be left cooking all day and you’ll have a hot dinner ready once you get in the door, with the lovely smell wafting through your house. This is the ultimate Irish comfort food. I am going to use my favourite method where I brown the meat and veg to take the bite out of the potatoes as I like them soft. This is totally optional though as I know lots of people prefer potatoes with a bit of a bite to them. I love serving this with a big bowl of creamy mash and some frozen peas.
Ingredients
Serves 4 | 560 calories per serving (excluding extra mash)
500g diced lamb
1 large onion, roughly diced
2 carrots, cut into rounds
2 celery, roughly chopped
3 medium potatoes, peeled & quartered (depending on how big you like them, they will need longer in slow cooker if they are bigger)
1 400g tin chopped tomatoes
300ml red wine
300ml lamb or vegetable stock (I used 2 stock cubes)
1 tbsp garlic powder
1 tbsp dried rosemary
2 tbsp plain flour
Some fresh parsley (to garnish)
1 tbsp butter (if browning the meat first)
Method
***This step is optional*** If browning the meat, melt the butter in a skillet and brown the meat on all sides with the onion, until it has a nice colour (about 5 mins), set aside in a bowl. Once meat is separated add your remaining veg (celery, carrot & potatoes) and steam with a lid on for 5-7mins.
Place your meat and veg with all your other ingredients into the slow cooker. Give everything a good stir together and leave it on low for 6-8hrs or on high heat for 4.
Garnish with some parsley before serving. I like to serve mine with some creamy mash and some cooked frozen peas.
