This slow cooker lamb stew is a classic combination of lamb, potatoes, and carrots. It might look simple, but the flavor is extraordinary.
This recipe is versatile as well. Add a cup of sliced parsnips or diced rutabaga to the stew along with the potatoes. Or add about 1/2 cup of sliced celery or sliced sauteed mushrooms. If you choose to add more tender vegetables, like frozen (thawed) peas or cut green beans, add them about 1/2 hour before the stew is ready.
Lamb shoulder meat is an excellent choice for lamb stew, or use neck meat. Beef chuck is a good alternative if you don't have lamb.
Serve the stew with a simple tossed salad and crusty bread or rolls for a fabulous cool weather meal. This stew is perfect for a St. Patrick's Day dinner. Add a glass of Guinness stout and some warm Irish soda bread.
- 2 1/2 cups chicken stock (low sodium or unsalted)
- 1 1/2 tablespoons extra-virgin olive oil
- 2 pounds lamb
- 3 medium carrots
- 2 medium onions
- 1 pound red-skinned (or round white potatoes)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 3 tablespoons cold water
- Optional: 1 to 2 tablespoons chopped parsley
- Cut the lamb into bite-size pieces.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the lamb and cook until all sides are well-browned.
- Meanwhile, peel and thinly slice the carrots. Peel the potatoes and slice or dice them. Peel the onions, cut into quarters, and slice thinly.
- Put the carrots, onions, and potatoes in the crock pot. Arrange the browned lamb pieces on the vegetables.
- Pour the chicken stock into the skillet used to cook the lamb. Bring the stock to a boil, stirring to get all of the browned bits. Add the hot chicken broth to the crock pot.
- Taste and add salt and pepper, as needed.
- Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.
- In a small bowl or cup, combine the 2 tablespoons of flour with the 3 tablespoons of cold water. Whisk until the mixture is smooth with no lumps. Stir the slurry into the stew mixture and continue cooking for about 10 to 15 minutes.
- Sprinkle fresh chopped parsley over the stew and serve it hot with thick, crusty bread. Irish soda bread is also a good choice, or make homemade bread or biscuits.
- Although browning meat for the slow cooker is not always necessary, it is worth the extra 5 or 10 minutes it takes. A good, crusty sear on the cubes of meat gives the stew extra flavor, texture, and color.
- To add deeper color to the broth, stir about 1/2 teaspoon of gravy browning sauce—e.g., Gravymaster or Kitchen Bouquet—into the stew before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||51 g|
|Saturated Fat||20 g|
|Unsaturated Fat||23 g|
|Dietary Fiber||4 g|