Crock Pot Lamb Stew Recipe

February 22, 2014 7 Comments

Crock Pot Lamb Stew RecipeHow to Make the Best Crock-Pot Lamb Stew with Vegetables

This recipe was adapted from our 1975 edition of the Rival Crock Pot Cooking cookbook. Not sure if it came from my wife’s mom or my mom or we found it at a book fair but it’s filled with more than “300 recipes especially for the original Crock-Pot slow cooker.

Just to clear up the name, Crock-Pot is a trademark name given to a slow cooker developed by the Naxon Utilities corporation of Chicago and bought out by the Rival company in 1970.  If not familiar with a slow cooker, it is an electrical countertop cooking appliance that lets you cook different types of foods at low temperatures for long periods of time. Perfect for braising tough cuts of meat but versatile enough to prepare desserts like bread pudding.

Lamb Stew Meat

Chefs tell me a beef chuck roast is the best cut of meat for making beef stew so I figure a lamb chuck roast would be best for lamb stew. Good luck finding a lamb chuck roast. I tried my local butcher and two supermarkets and no one had one. My local butcher said he could special order me one but I needed it that day so I opted for a boneless leg of lamb that worked out well.

Lamb Stew Meat Tip – Don’t ever buy pre-cut cubes of lamb sold specially for lamb stew. For that matter, the same holds true for beef for beef stew. These cubes come from trimmings of other cuts of meat and you have no idea what you are getting. Not that the meat is bad, but it may not be consistent and come from different parts of the animal resulting in some interesting tastes or texture.

Whatever cut you purchase, be sure to trim most of the fat off it. The leg of lamb we used needed had a lot of fat that needed to be removed but that’s OK, the final results were much better. You may even have to buy a bigger cut of meat to allow for the extra trimming.

Best Crock Pot Lamb Stew Recipe

 

Crock Pot Lamb Stew

Crock Pot Lamb Stew Recipe

Prep Time: 30 minutes

Cook Time: 10 hours

Total Time: 10 hours, 30 minutes

Yield: 4 - 6 persons

Crock Pot Lamb Stew Recipe

Ingredients

2.5 pounds boneless lamb stewing meat, well trimmed & cut up into 1/2 inch cubes

1/2 cup flour

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1/4 teaspoon garlic powder

14 oz beef broth

3 parsnips, peeled, thickly sliced and quartered

3 large carrots, peeled, thickly sliced, and halved

Several pearl onions

1 package 10 oz frozen peas

How To Prepare At Home

In a bowl large enough to hold all the meat cubes, combine the flour, salt, sugar, thyme, pepper and garlic powder. Add the lamb cubes and toss so all the meat gets a light coating of the flour mixture.

Being careful to shake off any excess flour from the lamb cubes when adding the meat to the crock-pot along with all the other ingredients except the peas. You’ll add them right at the end so they don’t darken and overcook.

Cover the pot with the lid and set the crock-pot to low. Let this cook all day or about 10 hours. 30 to 40 minutes before the lamb stew is done, add the peas.

After a few hours, the house will begin to smell incredible. If you leave the house for even just a moment and come back in, your olfactory senses will be assaulted by the wonderful aroma of lamb stew. You will be tempted to remove the lid for an even bigger sniff of stew. DON’T!

Lifting the lid will only slow down the cooking process. Try to remove the lid to stir or add additional ingredients as little as possible.

When done, taste and adjust seasonings with salt and pepper, then serve.

I like my lamb stew with a little Lea & Perrins Worcester Sauce but that’s my personal preference.

This is a great, "As Good As It Gets" meal any time of year but especially when it's cold and snowy.

Last modified on Tue 15 July 2014 10:01 am

Filed in: Lamb Recipes

Comments (7)

Trackback URL | Comments RSS Feed

  1. Sarah says:

    I am going to try to make this SCD/Paleo friendly by subbing almond flour for regular flour and honey for sugar. Wish me luck, I will let you know how it turned out!

  2. Deb says:

    Thanks for posting this great meal, I’m looking forward to trying it, tonight!!
    Just assembled it and one question. When do you add the broth?
    Thanks

  3. Julia says:

    I think bowel should be bowl:) thanks – going to try with some mutton.

  4. alesia says:

    Made this tonight and it was really delicious and a big hit with the picky toddler and husband. I added 2-3 tbsp tomato paste and 2 bays leafs. instead of parsnip did small red potatoes quartered. also used leg of lamb cut in to medium/small pieces. came out great!

  5. Sarah P says:

    I changed just a few things in this delicious recipe. I didn’t have parsnips so I used 5 carrots and 5 potatoes, various colors. I used an entire onion instead of pearl onions, and vegetable broth instead of beef, because that’s what I had on hand. I didn’t get it started until later in the day, so I cooked it for 5 hours on high, instead of 8-10 on low. I added several cloves of whole smashed garlic and green beans as well as the peas at the end. My whole family loved this meal!

Leave a Reply

css.php