|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lamb stew may seem like a special occasion or weekend meal, requiring hours of attention, but when cooked in the slow cooker, lamb stew can be a busy weeknight dinner. This slow cooker lamb stew is a classic combination of lamb, potatoes, and carrots, and a perfect example of how the whole is more than the sum of its parts: 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 a 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 a half-hour before the stew is ready. Lamb shoulder or neck meat is an excellent choice for lamb stew, and 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 also perfect for a St. Patrick's Day dinner--just add a glass of Guinness stout and some warm Irish soda bread.
Click Play to See This Budget-Friendly Crock Pot Lamb Stew Recipe Come Together
2 pounds lamb
1 1/2 tablespoons extra-virgin olive oil
3 medium carrots
1 pound red-skinned or round white potatoes
2 medium onions
2 1/2 cups low sodium or unsalted chicken stock
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 tablespoons cold water
1 to 2 tablespoons coarsely chopped fresh parsley, optional
Steps to Make It
Gather the ingredients.
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 slow cooker. 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 flour with the cold water. Whisk until the mixture (called a slurry) is smooth with no lumps.
Stir the slurry into the stew and continue cooking for 10 to 15 minutes.
Sprinkle with fresh chopped parsley, if using, and serve hot with thick, crusty bread.
- 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 a 1/2 teaspoon of gravy browning sauce (like Gravymaster or Kitchen Bouquet) into the stew before serving.