Crock Pot Lamb Stew Recipes

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CROCK POT LAMB STEW



Crock Pot Lamb Stew image

My DH's favorite, we have it every year for Christmas dinner. I don't follow the recipe all the time w/this, always adding more of every thing, including peas sometimes and have also added some red wine instead of all water.

Provided by lets.eat

Categories     Stew

Time 10h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -3 lbs boneless lamb, cut in cubes
1/4 cup flour
2 teaspoons seasoning salt
1/4 teaspoon seasoned flour
1/4 cup olive oil
2 cups water
2 (7/8 ounce) brown gravy mix
1 green pepper, coarsely chopped
1/2 teaspoon marjoram
3 garlic cloves, crushed
2 medium potatoes, peeled and cubed
2 medium onions, chopped
1 cup celery, sliced
5 carrots, sliced

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.

Nutrition Facts : Calories 948, Fat 64.2, SaturatedFat 23.9, Cholesterol 163.7, Sodium 815.6, Carbohydrate 47.4, Fiber 6.9, Sugar 8, Protein 44.5

SLOW COOKER LAMB STEW



Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

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.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

CROCK POT RUSTIC LAMB STEW



Crock Pot Rustic Lamb Stew image

Make and share this Crock Pot Rustic Lamb Stew recipe from Food.com.

Provided by Mirj2338

Categories     Stew

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 12

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

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.

SLOW-COOKER PERSIAN LAMB STEW



Slow-Cooker Persian Lamb Stew image

Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 6 to 8

Number Of Ingredients 14

1 lamb shoulder (4 to 5 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 large onions, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
1 teaspoon dried dill
1 head garlic, cloves separated and peeled
3 thyme sprigs
1 cup dry white wine, such as Sauvignon Blanc
1 cup fresh orange juice
1 dried lime (available at kalustyans.com)
1 large pinch saffron threads
Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving

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.

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

LAMB IN THE SLOW COOKER



Lamb in the Slow Cooker image

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories     Meat and Poultry Recipes     Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
  • Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
  • Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
  • Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

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