|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||16%|
|Total Sugars 7g|
|Vitamin C 23mg||117%|
|*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.|
This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty Irish stew. The slow cooker makes the stew a great choice for a busy day. Just sear the lamb and toss it into the crock pot with the remaining ingredients. You'll come home to a fully cooked meal.
2 1/2 pounds boneless lamb, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 turnips, or 1 medium rutabaga
2 medium onions
4 medium red potatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cups water, or unsalted stock
2 tablespoons all-purpose flour
2 tablespoons chopped parsley
Gather the ingredients.
Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb cubes and cook, turning frequently to brown all sides.
Meanwhile, prepare the vegetables. Cut the turnips into 1/2-inch cubes.
Peel the carrot and slice it into 1/2-inch thick rounds.
Peel the onion and chop it coarsely.
Quarter the potatoes (peel if desired.)
Add the lamb to the slow cooker along with the turnip, carrots, onions, potatoes, salt, and pepper.
Add water or stock and cook on low, covered, for 8 to 10 hours.
Uncover, and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add it to the stew, stirring constantly until slightly thickened. Stir in parsley, and serve.
- The step of searing the meat helps to lock in the juices keeping the meat tender and flavorful. Take the extra few minutes; it is worth it.
- Add in other vegetables such as mushrooms, or celery.
How to Store and Freeze
- Place any leftovers in an airtight container and refrigerate for up to four days.
- This stew can be frozen for up to three months in a freezer-safe container.