Lamb and Root Vegetable Stew

A hearty, traditional lamb stew loaded with root veg and a rich rosemary gravy.

Ingredients

• 500g diced lamb (shoulder)
• 1 onion, roughly chopped
• 3 carrots, chunked
• 3 potatoes, quartered
• 2 parsnips, chunked
• 1 lamb or beef stock cube dissolved in 400ml water
• 2 tbsp tomato puree
• 1 tbsp plain flour
• 1 sprig fresh rosemary (or 1 tsp dried)
• 1 tsp dried thyme
• Salt and pepper

Method

1. Toss the lamb in flour, salt, and pepper.
2. Layer the root vegetables in the slow cooker.
3. Add the lamb on top.
4. Mix the stock, tomato puree, and herbs. Pour over everything.
5. Cook on Low for 8 hours until the lamb is very tender.
6. Stir gently and serve in warmed bowls.

Tips

Lamb shoulder is perfect here — it has enough fat to stay moist during long cooking. Serve with dumplings for the full experience.