French Lamb Casserole

Ingredients
2.25 pounds lamb, diced, trimmed of fat
1 onion, sliced
1-2 tsp. thyme
1-2 tsp. rosemary
3 cups beef stock
3 ounces tomato paste
4-5 cloves garlic, crushed
3 large carrots cut into chunks
5.75 ounces med mushrooms
1 cup frozen peas
Handful chopped parsley
2 tbsp. olive oil
1 cup white wine
1½ cups water
2 bay leaves
1 tbsp. brown sugar
2-3 tbsp. cornflour
8-10 shallots, peeled, leave whole or halved
2-3 large potatoes cut into chunks

Directions

Turn on your slow cooker.

Heat a fry pan with olive oil. In batches sear your meat for a couple of mins and place into slow cooker.

Add sliced onion, thyme, rosemary, garlic, white wine, stock, 1 cup water, shallots, and tomato paste. Simmer on low heat for a few hours.

After 4 hours add carrots, potato and mushrooms. If needed you can add some more water and herbs. Simmer a further 2-3 hours.

Towards the end add peas, parsley then mix cornflour with ½ cup cold water and pour into casserole, stirring. This should thicken; repeat if you like a very thick sauce.

This can cook as long as you like, even overnight, the longer the better for all the flavors to develop.