Slow Cooker Lamb Ragout Recipe

Step 1

Heat the cooking oil in a large nonstick skillet over medium-high heat. Add cubed lamb and cook until browned on all sides.

Step 2

Drain off fat, then transfer browned meat to 5-quart (5 L) slow cooker. Add the onions, tomatoes, carrots, and garlic. Stir well.

Step 3

In a medium mixing bowl, combine beef broth, dry red wine, Italian seasoning, salt, and black pepper. Mix well, then pour over all and stir well to combine.

Step 4

Cover the pot and cook on low-heat setting for 8-10 hours. Switch heat to high. Stir in sliced red bell pepper. Cover the slow cooker and cook for a further 30 minutes.

Step 5

Turn off the cooker and open the lid. Stir lamb ragout well before serving. Ladle into soup bowls. Serve hot.