Sundays Lamb Stew Crock Pot Recipes

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SUNDAY'S LAMB STEW! (CROCK POT)



Sunday's Lamb Stew! (Crock Pot) image

I hadn't made Lamb Stew in quite some time, but with the weather changing from warm to cold from warm to cold...so, I made some for my boyfriend! It was a big hit (and he has never had Lamb before)! So, just to tell you my "measurements" aren't exactly 100%, but close enough!

Provided by Sunday

Categories     Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 lbs stewing lamb (bone in)
2 cups white wine (or red)
4 garlic cloves
2 (12 ounce) cans chicken broth
2 cups water (enough to fully cover lamb)
2 bay leaves
2 tablespoons flour
2 red potatoes
1 yukon gold potato
2 carrots
1 celery rib
5 ounces baby peas
2 plum tomatoes
3 tablespoons tomato paste
1/2 medium onion
parsley (optional)
paprika (optional)
pepper (optional)
rosemary (optional)

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 SUNDAY STEW



Slow-Cooker Sunday Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 25

4 slices thick-cut bacon
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut into quarters, keeping the root end intact
One 10-ounce container plain white button mushrooms, wiped clean
4 medium carrots, cut into 2-inch chunks
4 medium red potatoes, unpeeled, quartered
4 cloves garlic, minced
1 jalapeno pepper, halved and partially seeded
1 cup beer
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
About 2 cups beef broth
2 sprigs fresh parsley
1 sprig fresh rosemary
Buttery Lemon Parsley Noodles, recipe follows, for serving
2 tablespoons fresh parsley leaves, for garnish
1 pound pasta (fettuccine, linguine, angel hair)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1/4 cup finely minced fresh parsley
1 tablespoon minced garlic
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
  • Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
  • Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
  • Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
  • Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
  • Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

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

SUNDAY STEW FOR THE SLOW COOKER (CROCK POT)



Sunday Stew for the Slow Cooker (Crock Pot) image

I call it this because in the winter months, my Mom always made either this or some form of pasta on Sundays. It is a hearty stew, a little different since it uses tomato sauce & paste, but it is ooh so good. When I was little I used to eat all the meat, then mash all the veggies together with the sauce, well I don't do that anymore (much)but I still make this stew which is truly for me a comfort food :) I hope you like it. The veggie & spice amounts are the basic ones. The potatoes can be cut in half if small or 8ths if really large, you just want nice good size chunks. You can also alter your spices to suite your own tastes. Cooking time is slow cooker time.

Provided by Carb Lover

Categories     Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs stew meat
2 (15 ounce) cans tomato sauce
3 (6 ounce) cans tomato paste
4 medium potatoes
6 carrots, peeled and cut into 1 1/2-inch chunks
2 large onions, cut into large pieces
2 teaspoons salt
1 teaspoon white pepper, you can also use black
1 tablespoon garlic powder
1 tablespoon sweet basil
2 teaspoons thyme
2 dashes onion powder (optional)
2 tablespoons olive oil or 2 tablespoons canola oil
1/2 cup warm water

Steps:

  • First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies.
  • Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.

Nutrition Facts : Calories 696.7, Fat 34.7, SaturatedFat 12.6, Cholesterol 101.3, Sodium 2338.6, Carbohydrate 63.8, Fiber 11.8, Sugar 22.9, Protein 37.4

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