A super easy slow cooker lamb stew that’s perfect for family dinner
Pendle Witch Stew – a warming lamb stew recipe
Pendle Witch stew is the name we give the lamb stew recipe inspired by many, many visits to Pendle Hill, home of the Lancashire witches. 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 every autumn, call in at the witchy shop and spend the day walking on the Pendle witch trails 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.
Lamb Stew in the Slow Cooker
Delicious autumn stew
- splash of olive or rapeseed oil
- 400g diced lamb
- 1 large onion 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
- 1 bay leaf
- 1 tsp ground coriander
- 300ml beef or lamb stock
- 125ml red wine
- salt and pepper
- 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.
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 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 Halloween dinner recipe.