Slow Cooker Easy Lamb Stew Recipe

Slow cooker easy lamb stew recipe. Lamb stew, is a hearty and quick meal that is perfect for a cold winter day.

What are some of the benefits of making a lamb stew in a slow cooker?

Some of the benefits of making a lamb stew in a slow cooker are that it saves time and can be more cost-effective.

Lamb stews are typically cooked on the stovetop, but they can also be made in a slow cooker. You will need to cook the lamb for five hours on low heat, which means you won’t have to watch it constantly. This is a great way to make a meal more affordable because you don’t have to use as many expensive ingredients.

It is also worth mentioning that by cooking on low heat for five hours, you save energy as well as time!

What ingredients do you need to make a lamb stew?

A lamb stew is a simple dish that is easy to make. It can be made in different ways depending on the family’s tradition. For example, some people might only use potatoes and carrots while others might want to add celery and turnips. The ingredients for this dish are potatoes, carrots, celery, onions, garlic cloves, salt, pepper, and beef stock.

The ingredients are cut up into bite-sized pieces before being added to a pot with some water or broth.

What other ingredients can you add to this dish?

We can add different types of spices, vegetables, beef, or pork.

Some people like to add herbs and spices which will give the dish a spicy flavor.

Vegetables are always a great addition to any dish. If you want to add vegetables they can be raw or cooked in advance for this recipe.

Slow Cooker Easy Lamb Stew Recipe

You may also like Oven Cooked Lamb Stew or Pressure Cooker Lamb Stew

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
• salt and freshly ground black pepper
• 1/4 cup (60 ml) chopped fresh parsley

Method