Slow Cooker 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.

SLOW COOKER LAMB STEW

Steps:

• 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.

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE

Steps:

• Season lamb with 1/2 teaspoon salt and pepper.
• Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
• Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
• Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
• Remove herbs before serving.

SLOW COOKER MOROCCAN LAMB STEW

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.

SLOW-COOKED IRISH STEW

Steps:

• Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
• Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
• Stir in the butter, season and serve scooped straight from the dish.

SLOW COOKER LAMB STEW WITH APRICOTS

Steps:

• Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
• Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
• Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
• Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.