Braised Lamb and Vegetable Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For frying meat:
  • 1kg mutton/lamb
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp garlic salt
  • 1 tsp mixed herbs
  • 2 tbsp flour
  • oil as needed
For the stew:
  • 360g button mushrooms
  • 3 carrots
  • 3 potatoes
  • 2 onions
  • 1.5 pint stock (use 1 stock cube and dissolve in 1.5 pints of water)
  • 2 tsp all purpose seasoning
  • 1 tbsp English mustard
  • 1 tbsp Worcester sauce
  • 1 tsp ground black pepper
  • ½ tsp Marmite (optional, if you add this use 1 tsp of salt instead of 1.5 tsp as this is quite salty)
  • 1.5 tsp salt (reduce this to 1 tsp if you are using Marmite)
  • 1 tsp garlic salt
  • 2.5 tsp cornflour (dissolve in 2 tsp of cold water)
  • 1 tbsp butter (optional, adds velvety texture)
  • 3 - 4 bay leaves
  • 1 sprig of rosemary
Method
  1. I have included a close up of all the ingredients here for you, note especially the spices used (bottom right photo).
  2. Start by adding the spices to 1kg of washed and drained meat; ½ tsp cumin, ½ tsp coriander, ½ tsp garlic salt, 1 tsp mixed herbs and 2 tbsp flour. Mix the meat with the spices and ensure it is all thoroughly coated.
  3. In a large frying pan add approx 2 tbsp of oil and heat to smoking point.
  4. Add the meat and fry over the highest heat possible. We want to sear the meat and create a caramelised exterior, this translates as flavour!
  5. DO NOT keep stirring the meat when you fry as this will prevent the meat from browning, only stir once you can see the meat browning/caramelising on the underside, then turn over and do the same.
  6. The top left photo shows you the kind of colour you should be aiming for, a deep brown colour but not burnt.
  7. Once the meat has browned all over transfer it all to your slow cooker, place the lid back on top to keep warm.
  8. Scrape off any brown sticky parts (bottom right photo) and add those in too, this is all flavour we want in our stew.
  9. Next chop all of the remaining ingredients into large chunks; mushrooms, carrots, onions and potatoes. Keep all of the vegetables fairly big as they will reduce in size once cooked over a long period of time.
  10. Again, add a light drizzle of oil to your pan and fry the remaining ingredients using the same method as before, aim for a brown colour on the outside of your vegetables.
  11. Do this in batches to avoid the vegetables steaming and not browning properly.
  12. Transfer the vegetables to the slow cooker as you fry them and keep covered.
  13. Next make up 1.5 pint of stock using 1 stock cube and 1.5 pints of boiling water.
  14. Add the stock to the slow cooker.
  15. Next add 2 tsp all purpose chicken seasoning, 1 tbsp English mustard, 1 tbsp Worcester sauce, 1 tsp ground black pepper and ½ tsp Marmite (this is optional but adds an intense rich flavour).
  16. Dissolve 2.5 tsp of cornflour in 2 tsp of water and add. This will help to thicken the gravy slightly and prevent the stew from being too watery.
  17. Add 1.5 tsp salt (reduce this to 1 tsp if you add Marmite), 1 tsp garlic salt and 1 tbsp of butter, again the butter is optional but adds a velvety richness to the stew.
  18. Now give all the ingredients a good mix and finally add 3 - 4 bay leaves, 1 sprig of rosemary and 3 - 4 sprigs of thyme.
  19. Cook the stew on high for 3 hours and then on low for another 3 hours, cooking on low will leave the meat tender and falling off the bone, so it's important to not rush the cooking process. There is no need to uncover the stew during cooking, there is enough fluid in the slow cooker to prevent anything from burning. Leave the slow cooker to do all the hard work and enjoy the results.
  20. The finished stew should have a wonderful and slightly thick gravy which is perfect for mopping up with bread. The meat will be falling off the bone and the vegetables will be soft and tender.
  21. You can enjoy the stew with dinner rolls or crusty bread, make sure there's plenty of it, you're gonna need it!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/braised-lamb-and-vegetable-stew/