Slow cooked minted lamb stew

20130909-230844.jpgWhen I was weaning my kiddies I spent a lot of time making stews and after burning a few was convinced to try a slow cooker which I now love. I haven’t used it much over the summer but now that the weather’s getting nastier I’ve dug it out of the cupboard and got cooking.
On Friday night when we got back from Center Parcs I headed off to Sainsburys to buy everything from milk to loo roll. It was the time of night when they are marking down the food with best before dates of the day and so I ended up with a few random things including some diced lamb. I usually make beef stew but I love lamb so decided to give it a try and picked up some vegetables I thought would go well with it.

 

Ingredients:

1 pack (411g) diced lamb

2 carrots

1 parsnip

1 leek

1 red onion

1 handful of fresh garden mint (chopped)

1 clove of garlic

3 cubes of lamb oxo

red wine

Method:

Just a quick note before I start – If you are in a huge rush I’m sure you could just put everything straight in the pot and leave it to cook, however I was starting quite late on at 3 o’clock and wanted to control the flavours a bit more.

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  • Put the slow cooker on to heat
  • Peel and dice the red onion, carrots and parsnip
  • Slice the leek
  • Peel and crush the garlic clove
  • In a small pan reduce about 1/4 bottle of red wine over a low heat for 5 minutes.
  • Crumble 3 cubes of lamb oxo into the wine and stir to dissolve then top up the pan with boiling water until you have enough liquid to cover the ingredients in your slow cooker. Add the chopped mint and leave to simmer.
  • In a frying pan sauté the red onion in a little olive oil, until it begins to become translucent then add the crushed garlic clove and leeks.
  • Once the leeks have softened a little add the diced carrot and parsnip and sauté for a few minutes.
  • Place the sautéed vegetables into the slow cooker and then brown the diced lamb in the same frying pan.
  • Once browned add the lamb to the slow cooker and mix the ingredients together.
  • Deglaze the frying pan by adding some red wine to it while keeping it on the heat. Add this red wine to the stock made earlier and then pour over the ingredients in the slow cooker.
  • Leave to cook for at least 4 hours on high heat (8 hours on low heat if you skipped the first steps)

The stew was delicious and both the kiddies enjoyed it. I always like to have crispy potatoes with stew but traditional mash would also work really nicely.

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I linked this post to PoCoLo and also to Lavender and Lovage’s Cooking with herbs.

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Cooking with Herbs

 

 

 

 

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