A delicious slow cooked stew made easy. Perfect for winter!


  • ¼ cup plain flour

  • 700g lamb, diced

  • 2 tbsp oil

  • 2 tsp Gourmet Garden Garlic

  • 1 tbsp Gourmet Garden Rosemary

  • 2 brown onions, sliced

  • 2 cups beef stock

  • 1 cup water

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • ½ cup pearl barley

  • 1 large zucchini, chopped

  • 1 tbsp Gourmet Garden Parsley


  • 1.

    Place plain flour and lamb in a snap-lock bag. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.

  • 2.

    Add Gourmet Garden Chunky Garlic, Gourmet Garden Rosemary and onions to saucepan. Cook, stirring, for 4 to 5 minutes or until onion is tender.

  • 3.

    Add beef stock and water. Bring to the boil. Transfer mixture to slow cooker. Add carrots, celery stalks and pearl barley to slow cooker. Stir to combine.

  • 4.

    Cook, covered, on LOW for 5 hours or until lamb is tender. Add zucchini. Cook on LOW for a further 30 minutes. Stir in Gourmet Garden Parsley

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1545kj
  • Fat Total 129g
  • Saturated Fat 62g
  • Protein 24g
  • Carbohydrate 71g
  • Sugar 7g
  • Sodium 350mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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