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Slow Cooker Lamb Ragout Recipe

2020-03-19
slow cooker lamb ragout recipe
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10:00 h
  • Ready In : 10:10 h

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Nutritional Info

This information is per serving.

  • Calories

    360.7

  • Fat

    13.6 g

  • Saturated Fat

    4.3 g

  • Polyunsaturated Fat

    1.2 g

  • Cholesterol

    94.9 mg

  • Sodium

    492.7 mg

  • Potassium

    591.2 mg

  • Carbohydrate

    15.1 g

  • Fiber

    2.2 g

  • Sugars

    4.9 g

  • Protein

    30.1 g

Slow cooker lamb ragout recipe. Lamb stew meat with vegetables and spices cooked in a slow cooker. An excellent ragout! Ragout is a French term for a rich stew, which contains meat, vegetables, spices, and wine.

You may also like Cooked Lamb Stew, lamb with vegetables cooked in an oven.

Slow Cooker Lamb Ragout Recipe

Ingredients

  • 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

Method

Step 1

Heat the cooking oil in a large nonstick skillet over medium-high heat. Add cubed lamb and cook until browned on all sides.

Step 2

Drain off fat, then transfer browned meat to 5-quart (5 L) slow cooker. Add the onions, tomatoes, carrots, and garlic. Stir well.

Step 3

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.

Step 4

Cover the pot and cook on 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.

Step 5

Turn off the cooker and open the lid. Stir lamb ragout well before serving. Ladle into soup bowls. Serve hot.

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