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The Easiest Lamb Stew one pot, no sear, set and forget

The Easiest Lamb Stew (one pot, no sear, set and forget!)

Sarah
This Easy Lamb Stew is a simple, fuss-free recipe that delivers maximum flavour with minimal effort. With no need for searing, you simply add everything to the pot and let the oven do the work. Ideal for a hearty and comforting meal, this dish will warm you up on a cool evening.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Course Dinner, Main Course
Cuisine Australian, Brittish
Servings 6
Calories 356 kcal

Ingredients
  

  • 1.2 kg lamb shoulder boneless
  • 1 large red onion cut into 2 inch wedges
  • 3 - 5 carrots cut into 2 inch chunks
  • 2 large celery stalks cut into 2 inch chunks
  • 3 potatoes cut into 2 inch chunks
  • 5 cloves garlic minced
  • 1 litre/4 cups beef stock
  • 500 ml/2 cups red wine (swap with non alcoholic red wine if needed)
  • 3 tablespoon tomato paste
  • 2 sprigs rosemary
  • 1 tablespoon dried thyme
  • ⅓ cup/handful parsley finely chopped
  • 1 tablespoon plain flour
  • sea salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 170C fan forced.
  • Add the tomato paste and flour to a cast iron or oven safe pot (with a lid) along with the beef stock. Whisk to ensure tomato paste and flour is clump free.
  • Add the rest of the ingredients, except for the lamb, to the pot. Add a decent pinch of salt and pepper as needed too (this will vary depending on the saltiness of your beef stock but I added about an extra 1 - 2 teaspoon of sea salt flakes)
  • If the lamb is tied up with a net, remove the net then move around the veggies and nestle the lamb into the pot so it is almost fully submerged under the liquid. Add extra beef stock if needed.
  • Place the lid on and place in the oven for 3.5 - 4 hours.
  • Remove from the oven, the lamb should fall apart easily with a fork, if not, continue to cook in half an hour increments until it does. Pull apart the lamb with two forks then give the stew a mix to combine everything.
  • Serve in bowls with an extra sprinkle of fresh parsley and enjoy!

Notes

  • Check Liquid Levels: Ensure the lamb is almost fully submerged in the liquid. Add extra stock or water if necessary to prevent the stew from drying out during cooking.
  • Let It Rest: After pulling the lamb apart, let the stew sit for 10 minutes. This allows the flavours to meld together before serving.

Nutrition

Calories: 356kcalCarbohydrates: 29gProtein: 29gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 81mgSodium: 184mgPotassium: 1142mgFiber: 4gSugar: 5gVitamin A: 5259IUVitamin C: 27mgCalcium: 70mgIron: 5mg
Keyword lamb recipe, lamb stew, slow cooked lamb, slow cooker recipes
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