Slow Cooker Lamb Ragout Recipe2021-03-19
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.3 g
Trans Fat2.2 g
Unsaturated Fat1.2 g
Slow cooker lamb ragout recipe. This easy lamb stew recipe is made in the crockpot and makes a hearty, comforting meal for a cold winter night.
Slow Cookers vs. Ovens – Which Is Better For Cooking a Lamb Ragout?
The process of cooking a lamb ragout is similar to cooking a stew. The main difference between the two is that a stew is usually cooked in liquid, while a ragout is cooked in oil or butter.
A slow cooker will work well for this dish because it doesn’t require any stirring and it won’t burn the food. Another advantage of using this appliance is that it will take up less space on your kitchen counter. However, if you’re looking to get maximum flavor out of your dish, then an oven would be better because the food will cook more evenly and brown more evenly as well.
Advantages of Using a Slow Cooker for a Lamb Ragout
A slow cooker is a great way to cook a lamb ragout, as it allows for the meat to be cooked at a much lower temperature than other cooking methods. The slow cooker does all of the work for you, so you can spend your time doing other things. The pot or pan that you use for cooking determines how well your dish will turn out. For instance, if you are cooking with a heavy-bottomed pot, then the food will be able to cook more evenly and thoroughly.
Slow Cooker Lamb Ragout Recipe
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- 2 pouns (960 g) lamb stew meat, cubed
- 1 tablespoon cooking oil
- 2 cups coarsely chopped yellow onion
- 2 medium tomatoes, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garli, peeled and minced
- 1 cup (250 ml) beef broth
- 1/4 cup (60 ml) dry red wine
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 small red bell pepper, halved lengthwise and sliced
Heat the cooking oil in a large nonstick skillet over medium-high heat. Add cubed lamb and cook until browned on all sides.
Drain off fat, then transfer browned meat to a 5-quart (5 L) slow cooker. Add the onions, tomatoes, carrots, and garlic. Stir well.
In a medium mixing bowl, combine beef broth, dry red wine, Italian seasoning, salt, and black pepper. Mix well, then pour over all and stir well to combine.
Cover the pot and cook in a low-heat setting for 8-10 hours. Switch heat to high. Stir in sliced red bell pepper. Cover the slow cooker and cook for a further 30 minutes.
Turn off the cooker and open the lid. Stir lamb ragout well before serving. Ladle into soup bowls. Serve hot.