A super easy slow cooker lamb stew that’s perfect for family dinner – this will fast become one of your favourite easy fall dinner recipes.
Pendle Witch Stew – A Warming Slow Cooker Lamb Stew Recipe
Pendle Witch stew is the name we give the lamb stew recipe which is inspired by many, many visits to Pendle Hill, home of the Lancashire witches. It’s an easy autumn dinner recipe.
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The area is well known for Pendle Witch Trials in 1612 and still to this day you can visit the area, walk the Pendle witch trails and soak up the atmosphere and stunning countryside, it’s a fascinating place to visit.
We visit the Pendle Witch trails every autumn, and always call in at the witchy shop and spend the day walking on the Pendle witch trails.
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And waiting for me when I get home is always a bowlful of Pendle Witch stew… Always slowly simmered in a big black pan using lamb and fresh seasonal vegetables and herbs which mingled together create and amazingly tasty warming dinner.
This is just the BEST lamb stew recipe!
I always kinda think that this is the type of stew a witch would cook up, slowly simmered, nourishing and if she’d had a slow cooker, she’d definitely have thrown it in that.
It’s the perfect warming stew for a cold autumn or winter night and super easy to make.
Pendle Witch Lamb Stew Ingredients
- 1 tbs olive oil – or use rapeseed oil
- 400g diced lamb
- 1 large onion – roughly diced
- 2 chunky carrots – sliced
- 1/2 swede – diced
- 800g small pumpkin or squash – peeled, deseeded and diced
- 2 sprigs of rosemary – leaves picked and finely chopped – I grow rosemary in a pot by the door, it’s simple to grow and adds a lovely flavour to stews.
- 1 bay leaf
- 1 tsp ground coriander
- 300ml beef or lamb stock
- 125ml red wine
- salt and pepper
How To Make Slow Cooker Lamb Stew
I use a slow cooker with removable pan, so I start the stew off in that on the hob and then transfer to slow cooker.
- Add a splash of oil to the slow cooker pan and brown the lamb for a few minutes.
- Throw in the onion, carrots, swede, pumpkin, rosemary, coriander and bay leaf and mix gently.
- Pour over the stock and red wine, season with salt and pepper, bring to the boil and transfer to the slow cooker.
- Cook on low for around 8 hours.
If you love to cook with lamb then you’ll love these tasty lamb dishes.
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Make Pendle Witch Stew Your Way
- Switch the lamb for beef and the red wine for ale.
- Add some oomph – sprinkle on freshly chopped chilli, lemon zest and garlic as you serve it.
- Turn this into a Pendle Witch Pie – top with a pastry lid, maybe a cut out of a witch broom on top…
How To Serve Slow Cooker Lamb Stew – Pendle Witch Stew
- This is literally the most perfect stew for a cold autumn day, serve in a bowl with crusty bread, spooned over crispy skinned oven baked potatoes or cook up a panful of creamy mashed potatoes and serve drizzled over them.
- Perfect for a candle lit cosy Halloween dinner recipe.
More Slow Cooker Stew Recipes To Simmer Up This Autumn
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- Slow Cooker Beef & Ale Stew – a rich and warming beef stew packed with flavour and perfect for spooning into bowls and serving with crusty bread.
- Slow Cooker Rustic Chicken Stew – delicious chicken stew, flavourful and packed with fresh vegetables. A delicious, healthy autumn dinner recipe that’s great for family dinner.
- Slow Cooker Smoky Pork and Beans – yummy, smoky pork recipe that’s great served in baked potatoes or spooned over rice.
Use the Pendle Witch lamb stew as a filler for some fun and spooky Halloween Pies!
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Pendle Witch Stew
A delicious warming tender lamb stew that's perfect for autumn dinner recipe
Ingredients
- 1 tbs olive oil
- 400g diced lamb
- 1 onion - diced
- 2 carrots - sliced
- 1/2 swede - diced
- 800g pumpkin - diced
- 2 sprigs rosemary - leaves picked and chopped
- 1 bay leaf
- 1 tsp ground coriander
- 300ml beef or lamb stock
- 125ml red wine
- salt and pepper to taste
Instructions
- I use a slow cooker with removable pan - so start the stew off on the hob then transfer to the slow cooker. Adda splash of oil to the slow cooker pan and brown the lamb for a few minutes.
- Throw in the onion, carrots, swede, pumpkin, rosemary, coriander and bay leaf and mix gently.
- Pour over the stock and red wine, season with salt and pepper, bring to the boil and transfer to the slow cooker.
- Cook on low for around 8 hours.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 712Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 182mgSodium: 312mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 52g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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