Slow cooker lamb and butterbean stew

Slow cooker lamb and butterbean stew

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If you do not own a slow cooker this recipe will be all the incentive you need to go out and buy one!

  • Recipe serves4-6
  • Preparation time40 minutes
  • Cooking time6 hours on low minutes


  • 15ml sunflower oil
  • 1 onion, finely diced
  • 2 cloves crushed garlic
  • 1kg cubed lamb
  • 15ml cake flour
  • 30ml mustard powder
  • 15ml Rajah Mild and Spicy Curry Powder
  • 10ml Robertsons Rosemary
  • 1 medium butternut, peeled and cubed
  • 2 carrots, peeled and sliced
  • 2 large potatoes, peeled and quartered
  • 1 tin (410g) tomato and onion mix
  • 30ml original chutney
  • 15ml Worcestershire Sauce
  • 1 sachet KNORR Brown Onion Soup
  • 400ml boiling water
  • 1 KNORR Beef Stock Pot
  • 1 punnet button mushrooms, quartered
  • 1 tin butter beans, drained


  • Heat oil in a large pan and fry the onion and garlic until tender then remove and set aside
  • Combine the cake flour, mustard powder, curry powder and rosemary in a bowl
  • Toss the lamb cubes in the flour then fry in batches until well browned
  • Layer the butternut, potatoes and carrots on the bottom of the crock, top with the cooked onions and then the browned lamb
  • Add the tin of tomato and onion mix, chutney, Worcestershire Sauce, contents of the sachet of KNORR Brown Onion Soup, water and KNORR Beef Stock Pot, then season well
  • Stir well with a plastic spoon to mix, cover with the lid and cook on low for 3 hours
  • After 3 hours add the button mushrooms and butterbeans and cook for a further 3 hours
  • Garnish with chopped parsley and serve with rice
  • Tip – do not remove the lid from the crock unnecessarily during the cooking process – if you do you need to allow an extra 10 minutes cooking time