Recipe
Lamb Stew
This is a low-and-slow pot of lamb, onions, stock and tomatoes. You brown it, deglaze it, then let time pull the flavour together.
Cooking for more people, using a slow cooker or switching to beef? Ask the AI and it'll rework the timings and amounts.
Slow lamb stew
Think soft lamb, rich gravy and a bowl that basically demands bread or mash on the side.
Ingredients
Use shoulder or any stewing cut – anything that likes a long, gentle cook.
- 800 g lamb shoulder, diced
- 2 onions, chopped
- 800 ml stock (lamb or beef)
- 1 tin chopped tomatoes or 2 tbsp tomato paste
- 2 bay leaves and a few sprigs thyme or rosemary
Method
- 1
Brown
- 2
Deglaze
- 3
Simmer until tender
Let it simmer gently. If it's boiling hard, turn the heat down and give it more time. The AI can help you adjust liquid if it looks too thick or too thin.
Gear that helps (optional)
A heavy pot is your best friend here, but use whatever you already have. This is just comfort food, not restaurant kit.
Heavy casserole / Dutch oven
Keeps the heat steady and gives you a deep, even simmer.
Ladle
Handy for skimming fat and serving without spills.
Sturdy wooden spoon
Good for scraping the tasty browned bits off the bottom.
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Quick questions
Can I cook this in a slow cooker?
Yes. Brown the lamb and onions first, then move everything to the slow cooker with stock and tomatoes. Ask the AI to convert this to a slow-cooker version with timings for your setting.
What do I serve it with?
Mash, rice, couscous, bread – they all work. If you want a full plate idea (veg, sides, portions), the AI can build one for you.
In the mood for something faster after this? There are plenty of quick recipes on the main page.
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