Balsamic Lamb and Sun-dried Tomato Stew

 

Balsamic Lamb and Sun-Dried Tomato Stew

 

This is one of those recipes that is super super easy to make but is full of flavour. It is the perfect meal for a cold wintery night!

This meal can also be frozen. You can either follow the recipe up until you put it in the slow cooker but instead of cooking it place it in a freezer bag and freeze it. Then when you want to eat it simply defrost and place in the slow cooker.

Or you can cook the meal and then portion it into servings and freeze for later! 

As you can see below I actually froze it prior to cooking. You simply place it in a large ziplock bag, label and freeze. It’s really as easy as that. 

 

 

 

If you’re looking to stock up on some freezer safe bags or even take a more environmentally friendly route and use reusable containers then check out what I use below:

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There is really very very limited prep work for this dish. You basically just chuck all of the ingredients into the slow cooker, or into your freezer bag. If you are cooking it straight away then place it on low for about 8 hours and its done. If you are freezing it then place it in the freezer. Make sure that you fully defrost it before you decide to cook it though!

Serve it with mashed potato, rice or even quinoa! 

 

 

 

Balsamic Lamb and Sundried Tomato Stew

A delicious, warming winter stew, that works even better as a freezer meal!

Servings 6 people

Ingredients

  • 1 kg lamb shoulder - diced into 1inch pieces
  • 400 grams canned diced tomatoes
  • 1 red onion - sliced thinly
  • 2 cloves garlic, crushed
  • 1 cup beef stock
  • 1/2 cup dry red wine
  • 1/2 cup balsamic vinegar
  • 1/2 cup coarsely chopped sun-dried tomatoes
  • 1/4 cup loosely packed fresh basil leaves - cut
  • 2 sprigs fresh thyme
  • 240 grams marinated artichoke hearts, drained and diced
  • 2 tsp cornflour
  • 1 Tbsp. water

Instructions

  1. Combine all ingredients in slow cooker. 

  2. Cook, covered on low for about 8 hours.

  3. Serve with mashed potato, rice or quinoa. 

Recipe Notes

  • This recipe works best for a 4-5L slow cooker.
  • FREEZER instructions - combine all ingredients in a freezer safe container or bag. Label and freeze for up to 6 months. To cook, defrost in the fridge overnight, pour into slow cooker and cook for 8 hours on low. 
  • This can also be frozen once it has already been cooked. Allow it to cool, place in freezer proof containers, label and freeze. To serve, either defrost overnight in fridge or place in the microwave to heat.