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

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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