homemade Lamb Casserole recipe (easy to make)

Lamb Casserole is pleasant because it is warm and hearty, and the beef is delicious and tender. But you can also enjoy it on chilly days to warm your heart. It appears to have been cooked all day because of its rich taste.

Ingredients:

• 1 kg/ 2.2 lbs boneless lamb shoulder or leg
• 750 ml 3 cups stock, preferably low-sodium or unsalted
• 125 g bacon cubes
• 2 tbsp. all-purpose flour
• 3 garlic cloves
• 2 medium onions
• 2 tbsp. tomato paste
• 2 tbsp. vegetable oil
• 125 ml ½ cup dry red wine
• 750 g potatoes
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 2-3 bay leaves
• 2 tbsp. Worcestershire sauce
• 1 tbsp. cider or red wine vinegar more to taste
• 250 g carrots 2-3 depending on size
• 2 tbsp. corn starch
• 2-3 tbsp. Cold water, acceptable sea salt, and black pepper

Lamb Casserole Instruction:

1. Slice the meat into 1.5-inch cubes. Use kitchen paper to dry thoroughly. Place aside.
2. Cut the onions and garlic into small pieces and place them aside from the meat. Slice the bacon.
3. Heat a Dutch oven or another heavy-bottomed pan. Add the bacon. Oil is not necessary because the bacon will generate its fat. While stirring, cook for 2 minutes.
4. Add the onions and garlic for an extra 3 minutes and mix thoroughly. Tomato paste is added; mix well for one minute.
5. Red wine is used to caramelize the pan for about a minute while scraping the bottom. Put the pan’s ingredients in the slow cooker.
6. Use kitchen paper to clean the pan, but use it carefully because it’s hot!
7. Put one batch of the meat cubes in a bowl with a bit of flour, and combine thoroughly.

NEXT

1. Heat 1 tbsp oil. Fry the meat pieces in 2 or 3 batches for 3 to 4 minutes each, flipping the meat periodically until it turns brown. Only the next batch of beef is floured right before it is added to the pan, and a little more oil is added between sets. Avoid crowding the pan since this will cause the meat to simmer rather than sear. Place the slow cooker with all the meat inside.
2. Peel the carrots and potatoes. Make them into larger chunks. Place inside the crock pot.
3. Add salt, pepper, stock, rosemary, thyme, and 2 to 3 bay leaves. Depending on the stock, you may need more or less salt.
4. Set the slow cooker on high heat for about 2 hours and low for about 3 hours.
5. When the meat and potatoes are at the desired level of tenderness, make a thick paste by combining cornstarch and water. Mix the gravy and cornstarch. The sauce will quickly thicken if the slow cooker is set on high. If not, put the lid back on the saucepan and boil for 5 to 10 minutes or until the sauce thickens.
6. Add the salt, pepper, and Worcestershire sauce according to taste.

Nutritional information:

Per Serving:

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