Slow Cooker Easy Lamb Stew Recipe

2018-01-07
  • Yield : 6-8 soup bowls
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    265
  • Fat

    31 g
  • Fiber

    6 g
  • Protein

    47 g
  • Cholesterol

    133 mg
  • Sodium

    397 mg

Slow cooker easy lamb stew recipe. Cubed lamb with vegetables cooked in a slow cooker. An excellent choice for cold winter nights. This lamb stew recipe adapted from http://www.taste.com.au

Do you like to cook lamb in a slow cooker? You may also like to cook Hearty Rosemary Lamb Stew with Sweet Potatoes: More Slow Cooker Recipes

Slow Cooker Hearty Rosemary Lamb Stew with Potatoes Recipe

The pairing of rosemary and lamb is classic, distinctive, and delightful.

Makes 4 servings

Ingredients:1 pound (480 g) boneless lamb shoulder, fat trimmed and cut into cubes, 1½ cups (375 ml) low-sodium fat-free beef broth, 1 pound (480 g) sweet potatoes, peeled and cut into 3/4- inch (2 cm) cubes, 1½ cups (375 ml) cut green beans, 1 large yellow onion, peeled and cut into wedges,  1 teaspoon (5 ml) dried rosemary leaves, 2 bay leaves, 1-2 tablespoons (15-30 ml) cornstarch, 1/4 cup (60 ml) cold water, salt and freshly ground black pepper, to taste

Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, salt, and black pepper. Cover the cooker and cook on low-heat setting for 6-8 hours or until lamb is tender and vegetables are cooked through.

Increase heat to high and cook for a further 10 minutes. Open slow cooker and stir in combined cornstarch and water, stirring 2-3 minutes. Discard bay leaves. Season to taste with salt and black pepper. Stir well. ladle lamb stew into soup bowls. Serve hot.

Slow Cooker Easy Lamb Stew Recipe

Ingredients

  • 3 pounds (1.44 kg) boneless lamb shoulder, diced
  • 2 medium brown onions, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, peeled and crushed
  • 2 cups (500 ml) beef stock
  • 2 14 oz (420 ml) cans diced tomatoes, undrained
  • 1 pound (480 g) sweet potatoes, peeled and chunked
  • 1/2 pound (240 g) cauliflower florets
  • salt and freshly ground black pepper
  • 1/4 cup (60 ml) chopped fresh parsley

Method

Step 1

In 6-8 quart (6-8 L) slow cooker, combine all ingredients, except salt, black pepper, and chopped parsley. Cover the cooker and cook on low-heat setting for 6-8 hours or until meat is tender and vegetables are cooked through.

Step 2

Turn off slow cooker and open the lid. Season stew with salt and black pepper. Stir well.

Step 3

Ladle into soup bowls. Sprinkle with chopped parsley and serve immediately.

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