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Crock Pot Lamb Stew

Updated on November 7, 2017
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

Lamb Stew

How to Use Leeks

To prepare the leeks, rinse and cut off the green ends and roots. Slice the white to light green section in half lengthwise, and then chop into 3/4-inch pieces. Rinse the pieces again to remove any dirt or grit. Leeks remind me of giant green onions. They are a good source of vitamin K and manganese.

Ingredients

  • 2 lbs Lamb Loin Chops
  • 32 oz Beef Broth
  • 1/2 cup All Purpose Flour
  • Salt and Pepper To Taste
  • 14.5 oz can Petitie Diced Tomatoes
  • 8 baby Red Potatoes, 1 inch dice, skin on
  • 2 Leeks, Sliced (see introduction)
  • 1-2 Carrots, Sliced
  • 4 oz Bacon, Cut into 1-2 inch cubes
  • 8 oz Mushrooms, Coarsely Chopped
  • 1 tsp Marjoram
  • 1 tsp Garlic Powder
  • 1-2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 1/2 Cup Red Wine, (Optional)

Instructions

  1. Pour 1/3 of the broth, tomatoes, and wine into the bottom of a large crockpot. Add the vegetables and mushrooms.
  2. Brown the bacon pieces in a fry pan over medium-high heat, scraping up the brown bits. While the bacon is frying, pour the flour onto a plate. Salt and pepper to taste. Dredge the lamb chops in the flour, shaking off any excess. The flour will thicken your stew.
  3. When the bacon is crispy remove it from the fry pan and add it to the crock pot. Use the rendered bacon fat to just brown the lamb on both sides. Add the lamb to the crockpot, pushing it into the vegetables.
  4. Pour the remaining broth, tomatoes and wine over the lamb. Add the sprig of rosemary, bay leaves, marjoram, Worcestershire, and garlic powder. Cook on high 4-6 hours. Your house will smell heavenly.
  5. At the end of cooking stir and taste the stew. Remove the chop bones. Add salt and pepper if necessary.

Chopped Veggies

Dredging the Lamb in Flour

Browning the Lamb/Flour in Bacon Grease

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