A hearty lamb stew, perfect for the remaining grey days of early spring.
We still have some drizzly March days before we even head into April showers – weather where a really great stew totally hits the spot . . . especially when you can set it up in the slow cooker. I adore this lamb stew with baby new potatoes, plenty of garlic, fresh rosemary, and a splash of red wine. And hey, lamb is perfect for the upcoming Outlander volume 2 premiere, if you’re into that any-excuse-for-theme-food thing (which I most certainly am).
- 1 pound lamb stew meat
- 1½ teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- ¼ cup red wine
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28 ounce can diced tomatoes
- 2 cups beef broth
- 1½ pounds baby new potatoes
- 2 carrots, sliced into pennies
- 1 large sprig rosemary, minced
- Cube the lamb if not done already by butcher. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper.
- Heat a dutch oven or other heavy bottomed pot over medium high. Brown the cubed lamb for a few minutes on each side. When all sides are done, deglaze the pot with wine. Transfer it all into the slow cooker.
- In same pan, heat olive oil. Saute the onion for several minutes until softening and starting to brown, then add the garlic and cook for another 2 minutes, then stir in tomato paste and brown for 3-4 more minutes. Transfer to slow cooker.
- Add all remaining ingredients into slow cooker. Cook for 4 hours on high. Serve with a jaunty extra spring of rosemary if you're so inclined.
Other food bloggers takes on lamb stew:
Lamb Stew with Almonds and Apricots by Simply Recipes (who has at least a dozen different ones, by the way!)
Rogan Josh (Lamb Stew) by Nom Nom Paleo
Senegalese Lamb Stew from Leite’s Culinaria
Basque Lamb Stew from Recipe Girl
Lamb Stew with Pumpkin, Plantain, Sweet Potato and Chickpeas from My Halal Kitchen
— posted by Anne