Prep 30 mins
Cook 8 hrs 30 mins
This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker
- 2 tablespoons olive oil, divided
- 2 lbs lamb, cut into 1-inch cubes
- 2 onions, chopped
- 8 carrots, peeled and sliced
- 4 stalks celery, sliced
- 4 garlic cloves, minced
- 2 teaspoons herbes de provence
- 1 teaspoon salt
- 1⁄2 teaspoon peppercorn, cracked
- 2 bay leaves
- 1 cup vegetable broth
- 1 (28 ounce) can tomatoes, chopped
- 2 cups lentils, rinsed
- 8 cups swiss chard, stemmed and chopped
- In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
- Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
- Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
- Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
- Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
- Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
- Stir in lentils.
- Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
- (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.
Delicious! I followed the recipe with 1 addition. I added half a shallot. I cooked it on high for 4 hours. Wonderful! Definitely a keeper!
A great recipe which we enjoyed immensely. The meat was just SO tender. I used raw lamb only, but next time I make this I'll make sure I have some lamb bones to add as ellie_ suggested, as these would undoubtedly add even more flavour. There was a great range of flavours from a wide rang e of vegetables. I made this pretty much to the recipe, except for using spinach leaves (including the stems), all well chopped, instead of the swiss chard, and adding two parsnips sautÃ©d in step 4 with the other vegetables. I cooked this on high for the 4 hours, as was recommended. After generous serves all around, eaten with KITTENCAL's Creamy-Dreamy Mashed Potatoes 91849, there was still heaps left over to put several meals in the freezer. Thank you, ellie_ for an easy-to-make, versatile and very tasty meal. Made for Newest Zaar Tag.