Yesterday, after a series of tweets from @welshmumwales, who blogs over at Welsh Mum, talking about her disappointment with her first attempt at using her slow cooker, I found myself sharing a recipe with her, that I’m sure loads of you would love. This recipe was taught to me by my Mother-in-Law, who was in turn taught by her Mum, and I’m sure she probably learned to cook it from her own mother, so this recipe goes back many generations and is a real favourite in our family.
Do bear in mind that the quantities I’m giving are for a stew pot that holds SIX litres, so you’ll need to adjust the amounts depending on the size of your pot or slow cooker. When using either a slow cooker or a pot on the hob, I’d advise letting this cook on low for at least 6-7 hours, though the longer you cook it the better.
- Neck of Lamb (fillet) ( I usually buy £10 worth), ask the butcher to dice it for you
- One large onion, finely sliced
- 1 bag of frozen mixed veg (avoid mixes with broccoli in, as it turns to floating green mush. Also, mixes with red pepper and sweetcorn in dont work so well either)
- 1kg white potatoes, peeled and diced
- 6 large carrots, peeled and sliced
- 1 Matthesons Smoked Sausage
- 2 x stock cubes
- 2 x oxo cubes
- 2 x cans of vegetable or lentil soup
- flour, margarine and water for dumplings, or a dumpling mix
- Start by browning your lamb in your stew pot or pan. Once all of the meat is browned, fill the pot about 2/3 full with cold water. Return to the hob and add the stock cubes and oxo.
- Add the diced potatoes, sliced carrots, frozen veg, smoked sausage and cans of soup. Mix well and put a lid on the pot.
- Cook for 6-8 hours, stirring intermittently. If you’re using a slow cooker, you may need to add more liquid so that it doesn’t dry out.
- If you want to add dumplings, wait until 30 minutes before you want to eat, bring the stew to a fast simmer and add the dumplings. Cook for at least 30 minutes.
- Add equal measures of flour and margarine to a bowl and, using your fingers, bring together to a crumb texture.
- Add a little water at a time, until the mixture comes together and will form solid balls. You don’t want it to be too sticky.
- Using floured hands, make equal sized balls from the mixture and lower into the stew with a ladle.
- Cook for around 30 minutes, turning halfway through.
And that’s it, it’s as simple at that. It’s a super tasty stew and will make 10 generous portions with the quantities given. It freezes nicely, too. If you want, you can omit the smoked sausage during the first stage of cooking, and add it the next day when you’re eating the leftovers.
If you have any recipes you’d like to share I’d love to hear them, I’m always looking for cheap and easy ways to feed my family and would love to broaden our food horizons by trying some things that don’t usually make it onto our plates.
Also, if you make a Mum’s the Word stew for yourself, do let me know how it turns out!