Crock Pot Rustic Lamb Stew Recipes

SLOW COOKER LAMB STEW

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

CROCK POT RUSTIC LAMB STEW

Steps:

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

CROCK POT LAMB STEW

Steps:

• In a resealable bag, mix together the flour, seasoned salt and seasoned pepper. Add lamb and shake to coat.
• In a large skillet add olive oil and brown the lamb cubes. Remove and place in crock pot.
• In a medium bowl, whisk together the water, gravy mix, marjoram and garlic.
• Add the vegetables and gravy liquid to crock pot and mix well.
• Cover and cook on low 8-10 hours.

RUSTIC SLOW COOKER STEW

Steps:

• Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
• In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
• Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.

SUNDAY'S LAMB STEW! (CROCK POT)

Steps:

• Take Lamb out of package and put into crock pot.
• Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.
• Add 2 garlic cloves, preferably use a garlic press.
• Put the Lamb on high for 4 hours.
• Remove Lamb from Crock Pot, and let liquid cool for 1 hour.
• Chop up onion, potatoes, carrot, celery and tomato.
• Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).
• Bake at 350 degrees for 30 min and remove from oven.
• Skim off any fat from the top of the liquid in the crock pot.
• Add, 2 Tablespoons flour and whisk with the cooled liquid.
• Use a garlic press to press the last 2 garlic cloves.
• Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.
• Use parsley as a garnish!
• Enjoy!

SLOW-COOKER PERSIAN LAMB STEW

Steps:

• Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
• Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
• Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

CROCK POT RUSTIC LAMB STEW

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water scraping up browned bits on bottom of pot. Transfer onion mixture to the crock pot; add carrots and potatoes. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. Nutrition Facts Serving Size: 1 (480 g) Servings Per Recipe: 4 Amount Per Serving % Daily ValueCalories 388.9 Calories from Fat 104 26% Amount Per Serving % Daily ValueTotal Fat 11.5g 17% Saturated Fat 3.5g 17% Cholesterol 110.5mg 4% Sodium 765.4mg 31% Total Carbohydrate 30.4g 10% Dietary Fiber 4.5g 18% Protein 39.1% 78%

SLOW COOKER LAMB STEW

Steps:

• In 4 quart crock pot, layer potatoes, onion, and raisins.
• In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat.
• Place lamb on top of potatoes. Add tomatoes with juice.
• Cover and cook for 8-10 hours on low.
• Stir in chickpeas during the last 5 minutes of cooking.
• Serve sprinkled with cilantro.

CROCK POT PERSIAN LAMB STEW

Steps:

• Season the lamb with about half of the salt & pepper.
• In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
• Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
• Add tomatoes and simmer, smashing the tomatoes as you stir.
• Pour approx half of the tomatoes over the lamb in the crock pot.
• Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
• Add a layer of green beans, then the eggplant and zucchini.
• Season each layer lightly with salt & pepper to your taste.
• Pour remaining tomatoes on top.
• Add bay leaves.
• Cover and cook on high for 4 hours or until the lamb is tender.
• Remove bay leaves & serve.