Slow Cooked British Lamb and Beet Stew

Name: Slow Cooked British Lamb and Beet Stew
Yield: 3 people
Ingredients: 2 lbs lamb, diced; 4 beets, peeled and chopped; 4 potatoes, peeled and cubed; Salt and pepper to taste; 4 cups beef or vegetable broth; 2 onions, chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; 2 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 2 sprigs of rosemary; 2 sprigs of thyme

What Started it all:

Lamb, Beet, potatoes, slow cooker

Ah, right, let’s get started with this slow-cooked British lamb and beet stew for four people. It’s about time to bring some bloody flavor to the table.

Ingredients

2 lbs lamb, diced
4 beets, peeled and chopped
4 potatoes, peeled and cubed
Salt and pepper to taste
4 cups beef or vegetable broth
2 onions, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 sprigs of rosemary
2 sprigs of thyme

Instructions

Season the lamb with salt and pepper.
Heat the olive oil in a pan over medium-high heat.
Brown the lamb in batches until golden brown, then transfer to the slow cooker.
In the same pan, sauté the onions and garlic until tender.
Add the Worcestershire sauce and tomato paste, stirring for a minute.
Pour in the beef or vegetable broth and bring to a simmer.
Transfer the onion mixture to the slow cooker with the lamb.
Add the beets, potatoes, rosemary, and thyme to the slow cooker.
Cover and cook on low for 6-8 hours, or until the lamb is tender and the vegetables are cooked through.
Season with additional salt and pepper to taste before serving.