Slow Cooker Lamb Navarin with Root Vegetables Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly scrubbed or peeled. Chop the parsnips and slice the carrots into uniform pieces to ensure consistent cooking. Trim any large pieces of gristle from the lamb if necessary, and cut the meat into consistent 1-inch cubes.

Have your bouillon cube and tomato paste ready. Ensure your slow cooker is clean and placed on a stable, heat-resistant surface.

Having all ingredients prepped and ready to go will make the assembly process quick and efficient, allowing you to start the long cooking process without delay.

Instructions

Assembly Phase

1. 1Assemble the stew base
   Place the cubed lamb into the bottom of the slow cooker. Arrange the chopped parsnips and carrot slices evenly over the meat to ensure they cook through during the long simmering process.
   Look for The lamb should be in a single layer at the bottom of the cooker.
   Tip Ensure the lamb is cut into uniform pieces to promote even cooking.

At the end of this phase, the lamb is layered at the bottom of the slow cooker, topped with the root vegetables. The ingredients should be neatly arranged to ensure the liquid can distribute evenly during the cooking process. Everything is now ready for the addition of the seasoned broth.

Seasoning Phase

2. 2Season and add liquid
   Crumble the bouillon cube directly over the vegetables and meat. Pour the diluted tomato paste broth over the entire mixture, ensuring the ingredients are evenly coated by the liquid base.
   Look for The liquid should partially submerge the ingredients.
   Tip Whisk the tomato paste into the water thoroughly before adding it to the cooker.

The bouillon is crumbled and the tomato-infused liquid is poured over the ingredients. The pot looks organized, and the ingredients are partially covered by the liquid. The slow cooker is now ready to be covered and switched to the appropriate setting for the long, slow simmer.

Slow Cooking Phase

3. 3Slow cook until tender
   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Ensure the internal temperature of the lamb reaches at least 145°F (63°C) and allow the meat to rest for at least 5 minutes before serving to ensure tenderness.
   Look for The lamb should be fork-tender and the sauce should have thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first few hours of cooking to maintain a consistent temperature.

The stew has finished its long cooking cycle. The aroma is savory and inviting, and the lamb should be tender enough to yield easily to a fork. The vegetables are soft, and the sauce has reduced and thickened into a flavorful, cohesive gravy that is ready for serving.

Common mistakes

A common mistake is cutting the lamb into pieces that are too large, which can lead to uneven cooking and tough meat. Another error is failing to fully dissolve the tomato paste in the water; clumps of tomato paste can result in an unbalanced flavor in the final sauce.

Additionally, lifting the slow cooker lid too frequently during the cooking process releases vital steam and heat, which can significantly increase the required cooking time. Keep the lid closed as much as possible to ensure the stew cooks at a steady, efficient rate.

How to tell it’s done

The lamb is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C). The vegetables should be soft enough to be easily pierced with a fork but still hold their shape. The sauce should be rich and slightly thickened, coating the back of a spoon.

Always verify the temperature with a meat thermometer to ensure safety and quality, and remember to allow the meat to rest for at least 5 minutes before serving to ensure the juices are properly distributed and the texture is optimal.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest