Slow Cooker Lamb Tomato Stew

Method

1. For the Lamb Tomato Stew:

   1. Heat olive oil in a skillet over medium-high heat. Add the lamb pieces and sear until they are browned on all sides. This should take about 5 minutes. Transfer the lamb to your slow cooker.
   2. In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté until they begin to soften, about 5 minutes. Transfer the sautéed vegetables to the slow cooker.
   3. Add the canned diced tomatoes, lamb or beef broth, dried thyme, dried rosemary, salt, and black pepper to the slow cooker. Stir to combine all the ingredients.
   4. Cover the slow cooker and cook on low for 6-8 hours, or until the lamb is tender and the flavors are well blended.

   For the Garlic Croutons:

   1. While the stew is cooking, preheat your oven to 180°C (350°F).
   2. In a bowl, combine the cubed bread, minced garlic, olive oil, salt, and black pepper. Toss until the bread cubes are coated.
   3. Spread the seasoned bread cubes on a baking sheet and bake in the preheated oven for about 10 minutes or until they are golden brown and crispy, creating garlic croutons.

   Pro Tips

   • Opt for boneless lamb stew meat for convenience, or debone it yourself for an extra layer of flavor.
   • Searing the lamb before slow-cooking adds depth to the dish.
   • Customize the stew with your favorite herbs and spices.
   • Freshly made garlic croutons take this dish to the next level; don’t skip them!
   • This stew freezes well, so consider making extra for later.

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