Slow Cooker Lamb Stew
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(3.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
332.7 -
Fat
6.9 g -
Saturated Fat
2.4 g -
Polyunsaturated Fat
0.7 g -
Cholesterol
78.0 mg -
Sodium
596.0 mg -
Potassium
1,366.9 mg -
Carbohydrate
38.9 g -
Fiber
6.4 g -
Sugars
3.8 g -
Protein
28.9 g
Slow cooker lamb stew. Lamb with vegetables cooked in a slow cooker. Easy and tasty! You may also like Lamb and Barley Soup, another delicious lamb recipe cooked in a slow cooker (crock pot)
Slow Cooker Lamb Stew
Ingredients
- 2 pounds boneless lamb, cubed
- 2 tablespoons vegetable oil
- 1 yellow onion,cut into wedges
- 1 clove garlic, minced
- 1 can (435 ml) condensed Scotch broth soup
- 1/2 cup (125 ml) water
- 1/2 teaspoon dried thyme, crushed
- 1 can (300 ml) imitation sour cream
- 2 tablespoons all-purpose flour
Method
Step 1
In nonstick skillet brown lamb in hot oil. Transfer to a slow cooker.
Step 2
Add onion, carrots, and garlic to the same nonstick skillet. Cook until onion is tender but not brown. Stir in Scotch broth soup, water, and thyme. Scrap browned bits from bottom of skillet. Pour over lamb.
Step 3
Turn slow cooker to low-heat setting. Gently blend imitation sour cream and flour. Slowly stir 1 cup hot liquid into sour cream. Return to hot stew.
Step 4
Cover and cook for 10 hours or until lamb and vegetables are cooked through.
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