Bush Tomato and Beetroot Slow Cooker Lamb Stew
A hearty slow cooker lamb stew enriched with earthy beets and tangy bush tomatoes, simmered until tender for a comforting Australian-inspired meal. This australian-inspired slow cooker ready in about 440 minutes pairs lamb shoulder, cubed, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs lamb shoulder, cubed
- 2 tbsp olive oil
- 1 large, diced onion
- 2 medium, chopped carrots
- 2 medium, peeled and diced beetroot
- 1 cup, chopped bush tomatoes (dry or fresh)
- 4, minced garlic cloves
- 3 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp (optional for thickening) cornstarch
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes. Transfer lamb to slow cooker.
- Step 2: In the same skillet, add 1 large diced onion, 2 chopped medium carrots, 2 peeled and diced medium beets, and 4 minced garlic cloves. Sauté for 5 minutes until fragrant and softened, then add 1 cup chopped bush tomatoes and cook for another 2 minutes.
- Step 3: Transfer the vegetable mixture to the slow cooker. Pour in 3 cups beef broth and 1 cup red wine, add 2 sprigs fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until lamb is tender and vegetables are cooked through.
- Step 5: Optional: To thicken the stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the stew in the last 15 minutes of cooking, cooking until the sauce thickens. Remove rosemary sprigs before serving.
Frequently asked questions
How long does Bush Tomato and Beetroot Slow Cooker Lamb Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bush Tomato and Beetroot Slow Cooker Lamb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Bush Tomato and Beetroot Slow Cooker Lamb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bush Tomato and Beetroot Slow Cooker Lamb Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bush Tomato and Beetroot Slow Cooker Lamb Stew?
Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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