How 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 counter-top 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.
Crock Pot Lamb Stew Recipe
- 2½ pounds boneless lamb stewing meat well trimmed & cut up into 1/2 inch cubes
- ½ cup flour
- 2 teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 tablespoon Canola oil
- 14 oz beef broth
- 3 parsnips peeled, thickly sliced and quartered
- 3 large carrots peeled, thickly sliced, and halved
- 6 pearl onions
- 10 oz frozen peas
- 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. careful to shake off any excess flour from the lamb cubes.
- Heat up a fry pan over medium heat, when hot, add the oil. When the oil gets hot, brown the lamb cubes a few at a time then transfer to the crock pot. Continue until all the lamb cubes are browned.
- Add all of the other ingredients to the crock pot 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.