Crock Pot Lamb Stew Recipe
Is Cooking Lamb Stew in a Crock Pot Legal?
Servings: 4 - 6 persons
Ingredients
- 2½ pounds boneless lamb stewing meat well trimmed & cut up into ½ 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
Instructions
- 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.
Notes
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.