Delicious, easy, and hands-free, this Australian Jumbuck Stew is made using lamb chops, pumpkin, onions, curry powder, and Worcestershire sauce.

To make Jumbuck Stew in your slow cooker or crockpot, simply layer the onions, top with seasoned lamb chops, pour over a mix of sauces and stock, and set to cook on low for 5 hours.

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What is Jumbuck Stew?

Jumbuck Stew is a hearty dish originating from Australian cuisine, known for its rich, robust flavors. The term “jumbuck” is an Australian slang word for sheep, hence this stew is traditionally made with lamb.

It’s a comforting, slow-cooked meal that typically features lamb, a variety of spices, and vegetables like pumpkin, creating a flavorful and filling dish perfect for colder weather.

What is the best cut of meat to use for the stew?

When it comes to choosing the best cut of meat for Jumbuck Stew, lamb shoulder is an excellent choice.

This cut is ideal for slow cooking, as it has a good amount of fat and connective tissue that breaks down over the cooking process, rendering the meat tender and flavorful.

Lamb shank or neck pieces are also great alternatives, as they similarly benefit from long, slow cooking to achieve a melt-in-your-mouth texture.

Slow Cooker Jumbuck Stew Ingredients

• 1 kg of lamb chops
• 2 tbsp of plain flour
• A generous pinch of salt and pepper, to taste
• 2 tsp of curry powder
• 1.5 tsp of ground ginger
• 1 onion, finely sliced
• 1 tbsp of white vinegar
• 2 tbsp of Worcestershire sauce
• 2 tbsp of tomato sauce
• 1 tbsp of brown sugar
• 120 ml of Massel Beef Style Liquid Stock
• 500 g of pumpkin, peeled and chopped into hearty chunks
• Optional: Cornflour for thickening

How To Make Jumbuck Stew In Slow Cooker

1. Trim and Tidy: First things first, trim your lamb chops. Keep a bit of fat for flavour—it makes all the difference when slow cooked.
2. Bag and Shake: Get your chops well-acquainted with the flour, salt, pepper, curry powder, and ginger. Pop them in a plastic bag and shake till they’re looking dapper in their coat.
3. Layer it Right: Chuck your onions into the slow cooker first. Pile those seasoned chops on top like a master chef.
4. Mix the Magic: Whisk up the vinegar, sauces, sugar, and stock. This is your flavour bomb—pour it over your chops.
5. Pumpkin It Up: Toss in the pumpkin around and atop the lamb. They’ll get cosy and soak up all those juices.
6. Cook on Low and Slow: Cover the lot and set your cooker on low. Let it bubble away for 5 hours. If you want that sauce thick and glossy, stir in some cornflour mixed with water in the last 15 minutes.

Recipe Tips

• Enhance the Flavour: To get the most out of your Jumbuck Stew in the Slow Cooker, try searing the lamb chops before adding them to the slow cooker; it locks in the flavours and gives a fantastic caramelized texture.
• Layering is Key: Always layer your onions beneath the lamb in the slow cooker to ensure they soften beautifully and infuse the meat with their flavour during the long cooking process.
• Low and Slow: Remember, the slower you cook your stew, the more tender the lamb will be; don’t be tempted to crank up the heat, as this could toughen the meat rather than tenderize it.
• Fresh Spices: Make a point of using freshly ground spices for your Jumbuck Stew, as this will significantly enhance the depth and aroma of the dish, making each bite a burst of flavour.

Recipe Variations

• Vegetarian Twist: For a vegetarian version of Jumbuck Stew, replace the lamb with chunks of portobello mushrooms and chickpeas; these ingredients make a hearty alternative that absorbs all the rich, spiced sauce.
• Different Meats: You can easily substitute lamb with beef or pork in your Jumbuck Stew for a different take on this classic dish; each meat brings its unique flavour profile that can transform the stew.
• Spice It Up: If you’re a fan of spicy food, add a chopped chili or a teaspoon of cayenne pepper to the stew for an extra kick that pairs wonderfully with the milder flavours of the pumpkin and lamb.
• Add Root Vegetables: Toss in some carrots, parsnips, or sweet potatoes for additional texture and sweetness; these root vegetables complement the savoury spices and enrich the overall heartiness of the stew.

What To Serve With Jumbuck Stew

Serve your Jumbuck Stew with sweet potato mash, spiced red cabbage, charred Brussels sprouts, and Rosemary Bread for an eclectic mix.

You can also pair the stew with roasted parsnips tossed in honey and thyme, or a fresh pear and rocket salad with a balsamic reduction.

How To Store Leftover Jumbuck Stew in the Slow Cooker

In The Fridge:

Leftover Jumbuck Stew should be cooled and then stored in an airtight container. It will keep beautifully for up to 3 days in the fridge, allowing flavours to meld beautifully.

In The Freezer:

Jumbuck Stew freezes excellently, making it perfect for those who love a good batch cooking session. Spoon it into freezer-safe containers, leave a bit of space for expansion, and you’re good for up to 3 months.

How To Reheat Leftover Jumbuck Stew in the Slow Cooker

To reheat your leftover Jumbuck Stew, pour it into a pot and simmer gently over medium heat until completely heated through. Stir occasionally to ensure even heating and prevent sticking.

Consider adding a touch of fresh stock to thin the stew if needed, enhancing its flavour as it warms.

Check out More Slow Cooker Recipes:

• Slow Cooker Lamb Cawl
• Slow Cooker Irish Stew with Beef and Guinness
• 5 Ingredient Slow Cooker Beef Stew