|Nutritional Guidelines (per serving)|
- 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 water (cold)
- 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. Taste and add salt and pepper, as needed.
Add the hot chicken broth to the crock pot.
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.
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.