Name: Big-batch lamb stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Ingredients: 1½ kg diced lamb shoulder; 50g plain flour; 2 tbsp vegetable oil; 2 onions roughly chopped; 6 large carrots halved lengthways and thickly sliced; 2 garlic cloves finely chopped; 2 tbsp tomato purée; 1.2l lamb or chicken stock; 2 bay leaves; large rosemary sprig or a pinch of dried rosemary

Big-batch lamb stew

For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months

4 hr 15 min total 15 min prep 4 hr cook 8 554 cal

Instructions

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1 Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.
2 Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.