A classic lamb stew is perfect for cooking in the crock pot. This recipe may have few ingredients but is rich and flavorful. Southern-cuisine expert and cookbook author Diana Diced carrots has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Add a cup of sliced parsnips or diced rutabaga to the stew along with the potatoes. 2 cup of sliced celery or sliced sauteed mushrooms. Serve the stew with a simple tossed salad and crusty bread or rolls for a fabulous cool weather meal. This stew is also perfect for a St. Patrick’s Day dinner–just add a glass of Guinness stout and some warm Irish soda bread. Cut the lamb into bite-size pieces.
Heat the oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the lamb and cook until all sides are well-browned. Meanwhile, peel and thinly slice the carrots. Peel the potatoes and slice or dice them. Put the carrots, onions, and potatoes in the slow cooker. Arrange the browned lamb pieces on the vegetables. Pour the chicken stock into the skillet used to cook the lamb.