Slow Cooker Lamb Stew

Slow Cooker Lamb Stew with tender fall apart lamb chunks and hearty vegetables have a rustic flavourful based gravy. This Lamb Stew is definitely going to keep you warm in the winter.

Course Soup

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings People

Calories 296kcal

Author Subhasmita

Ingredients

500 Grams Boneless Lamb
2 tablespoon Oil
1 large Onion
1 tablespoon Minced Garlic
⅓ cup white wine
2 large Carrots
250 grams Potato
½ cup Green Peas
1.5 tablespoon Tomato Paste
⅓ cup Celery
1 Bay Leaf
1 inch Cinnamon Stick
3 Cups Beef Broth
2 Sprigs Fresh Thyme
¼ teaspoon Chilli Powder
¼ cup Flour
Salt and pepper

Instructions

Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
Keep aside the browned lamb pieces aside, covered so that they don't get dry.
To the same pan add chopped onion and garlic. Saute until onion has softened and no more raw smell.
Deglaze the roasting pan with 1/3 cup of wine. Scrap any brown bits stuck at the bottom.
Once the wine has reduced, add 1/2 cup of stock(out of total of 3 cups) to the pan and mix.
Add browned lamb chunks, sauteed onion and garlic, rest of the ingredients, remaining stock to the slow cooker.
Check the seasoning. Slow cook on low for 8 hours or on medium for 4 hours.
Towards the end of the cooking before 30 minutes, add green peas.
Serve with crusty bread.

Video

Nutrition