Crock Pot Rustic Lamb Stew

Submitted by Mirj2338

"The original recipe here called for rutabagas, but I changed it to potatoes and added herbs."

 

• Ready In: 10hrs 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 1⁄2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
• 1 teaspoon salt, divided
• 1⁄2 teaspoon pepper
• 1⁄4 cup all-purpose flour
• 2 teaspoons vegetable oil (I use olive)
• 1⁄2 teaspoon thyme
• 1 teaspoon rosemary, crushed
• 1 large onion, sliced thin
• 2 cups water
• 1 cup baby carrots (1/2 pound or as many as you want)
• 2 cups diced potatoes
• 1 cup frozen peas, thawed

directions

1. Sprinkle lamb with 1/2 t salt and the pepper.
2. Coat with flour.
3. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
4. Brown lamb a few pieces at a time in the hot oil.
5. Remove to crock pot with slotted spoon.
6. Reduce heat to medium.
7. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
8. Stir in the water scraping up browned bits on bottom of pot.
9. Transfer onion mixture to the crock pot; add carrots and potatoes.
10. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
11. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

Reviews

[Lorac]

A hearty and heart warming stew, home style cooking at its best! I used half potatoes and half rutabega. I cooked it in a dutch oven in the oven at 350°F for 1 1/2 hours. By the time I found the lamb I wanted it was too late for the crockpot. Apparently, lamb is not in great demand here, so the regular markets stock only a small supply. I loved the lamb, rutabega and rosemary combination. The gravy was bread dipping delicious and the lamb and vegetables were fork tender. Thanks Mirjam, this will be a staple at our house.

 

[Chef1984]

I combines this recipe with one from Real Simple, so I made the following changes that will make this a 5-Star recipe (rather than the 4 I rated for it without the changes): Instead of water, use 1/2 cup of red wine to deglaze after removing the onions, add one small can of tomato paste, and replace the remaining 1.5 cups of water with beef broth. These changes give it more depth and flavor. I also threw in a couple cloves of garlic for good measure.

 

[Cynthia L.]

Excellent base recipe. I substituted 2 cups beef broth and 1 bottle of Belgian wheat ale for the water. Also added parsnips for half of the potatoes. Serious comfort food!

 

[Dwight C.]

It’s a good basic recipe but I would definitely recommend using chicken stock instead of water. I also added a small can of tomato paste, two cloves of garlic and a touch of Cayanne pepper If you like a little heat.

 

[jones.aleasha7]

I gave 5 stars because I improved upon the original. USE 1-2 cups WINE IN PLACE OF WATER ;) and garlic.