Lamb and Rosemary Stew: a ChatGPT generated recipe
We asked an artifical intelligence computer program to generate us a recipe!
Print Recipe
Equipment
- 1 Slow Cooker
- 1 Frying Pan
Ingredients
- 300 g boneless lamb shoulder cut into 2.5cm cubes
- 2 tbsp olive oil
- 500 ml beef broth
- 80 ml red wine
- 2 tbsp tomato puree
- 2 tsp dried rosemary
- 2 bay leaves
- salt and pepper to taste
- 150 g diced carrots
- 150 g diced potatoes
- 75 g frozen peas
Instructions
- In a large bowl, season the lamb cubes with salt and pepper.
- Heat a large frying pan over medium-high heat and add the olive oil. Add the lamb cubes to the pan and brown on all sides.
- In a slow cooker, combine the browned lamb cubes, onions, garlic, beef broth, red wine, tomato puree, rosemary, bay leaves, salt, and pepper.
- Add the diced carrots, potatoes and frozen peas. Stir everything together, cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, until the lamb is tender and vegetables are cooked through.
- Before serving, remove the bay leaves and season with more salt and pepper if needed.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice, potatoes and bread are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 284kcalCarbohydrates: 19gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 715mgPotassium: 786mgFiber: 4gSugar: 5gVitamin A: 8606IUVitamin C: 24mgCalcium: 52mgIron: 3mg
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