Lamb and Ale Stew in a Bread Bowl
Print Recipe
5 from 3 votes

Halloween Lamb and Ale Stew in a Bread "Cauldron"

Tender pieces of succulent lamb with chunky vegetables and rich gravy swimming in a bread "cauldron". A perfect Halloween recipe for your witches and wizards!
Prep Time10 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 people
Author: Elizabeth

Ingredients

Instructions

Pressure Cooker Instructions

  • Dredge the cubed lamb shoulder in half the flour, seasoned with salt and pepper.
  • Place the butter and sunflower oil in the cooking bowl of your pressure cooker and select BROWN/SAUTE. Set the timer for five minutes.
  • Brown the dredged lamb shoulder.
  • Add the remaining ingredients, except for the bread, and stir well.
  • Seal the lid, set pressure to HIGH and set the timer for 15 minutes.
  • Allow the pressure cooker to depressurise for 10 minutes before removing the lid.
  • Dissolve the remaining flour in a little water and thicken the stew, as desired. You may need a little extra flour to get it to your preferred consistency.
  • Carefully cut the tops off of four large bread rolls and scoop out the insides, leaving a thick crust.
  • Fill the bread rolls with stew and serve immediately.

Stove Top Method

  • Heat the butter and oil in a large stew pot over a medium-high heat and brown the dredged, seasoned lamb shoulder for five minutes.
  • Add the remaining ingredients, except for the bread, turn the heat down to medium/low and slow cook, with the lid on, for two hours.

Slow Cooker Method

  • Heat the butter and oil in a saute pan over a medium high heat and brown the dredged, seasoned lamb shoulder for five minutes.
  • Add the lamb, and all the remaining ingredients (except for the bread), to a slow cooker. Pop the lid on and select LOW for 6-8 hours.