Best Sundays Lamb Stew Crock Pot Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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.