Slow cooker lamb stew with potatoes
- Portion size: Serves 8 (or 2 meals for 4)
- Hands-on time 10 min
- Difficulty: easy
Dinner doesn’t get any simpler than this: for 10 minutes effort you get a meltingly tender slow cooker lamb stew in a lightly-spiced sauce. This recipe is great for batch cooking.
Let the slow cooker do the hard work with our collection of delicious slow cooker recipes.
Ingredients
- 1.2 kg lamb shoulder, diced
- 2 red onions, sliced
- 2 celery sticks, chopped
- 4 garlic cloves, peeled
- 3 tbsp tomato purée
- 4 tbsp red wine vinegar
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 3 bay leaves
- 400g tin chopped tomatoes
- 750g small potatoes such as charlotte, halved if large
- Chopped flatleaf parsley, dill, lemon zest to serve
You’ll also need…
- Slow cooker
Method
- Put the lamb in a slow cooker with the remaining ingredients, 100ml water and salt and black pepper, then cook on low for 6 hours or on high for 4 hours. If you don’t have a slow cooker, you can get the same results using a lidded casserole. Wet a disc of compostable baking paper the same size as the casserole. Scrunch it up, then place it onto the stew. Put the lid on and cook at 130ºC fan/gas 2 for 4 hours.
- Serve with the herbs, bread or veg. Or, to batch cook ahead, cool the stew, then portion in labelled airtight containers and freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a medium oven or in a pan until piping hot throughout.
Nutrition
- 330kcals Calories
- 12.2g (5.2g saturated) Fat
- 33g Protein
- 20.1g (6g sugars) Carbs
- 3.4g Fibre
- 0.3g Salt

With a generous 4.8-litre pot capacity, this slow cooker is ideal for family meals, batch cooking and entertaining guests. The smart keep warm function ensures meals stay at optimal serving temperature without overcooking or compromising taste.
Price correct April 2024
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