Mushroom and Potato Lamb Stew

Serve this comforting stew with a salad and crusty homemade bread for a fabulous cool weather meal.

Serve this comforting lamb stew with a salad and crusty homemade bread for a fabulous cool weather meal. With a classic combination of lamb, potatoes, and mushrooms, it might look simple, but the flavor is extraordinary. Hint: This dish is even better reheated the next day!

lamb stew crock pot

Ingredients list for the lamb stew

Serves 4:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 clove garlic, crushed
  • 2 pounds (2kg) diced lamb
  • 1 pound (450g) potatoes, quartered
  • 1/4 can crushed tomatoes
  • 3 to 4 tomatoes, diced
  • 1/2 cup sliced button mushrooms
  • Chopped flat-leaf parsley, to serve
  • Salt and pepper, to taste
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lamb stew slow cooker


1. Heat oil in a large pot; saute lamb until browned. Season with salt and pepper. Add onion and garlic and cook for 6 – 7 minutes.

2. Add crushed tomato and cook, strirring from time to time for 5 minutes. Add diced tomato and cook for another 5 minutes. Cover with water and simmer for 1 hour, half covered. Meanwhile, boil potatoes in plenty salted water, until cooked.

3. Add cooked and drained potatoes and sliced mushrooms to the lamb pot. Cook for 15-20 minutes more, stirring occasionally. Adjust seasoning. Serve topped with chopped parsley.

lamb stew casserole

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