In cold weather, Husband makes lamb stew for us. It lasts a few days and is great to have during busy work weeks when you come in the door wanting comfort food.
Notes about Lamb: Make sure if you buy already cubed meat that it is trimmed lean so your stew is not greasy. You can get trimmed and cubed lamb from most grocers for about $20 total for this much meat. You can also get a small deboned leg of lamb and trim it yourself Trader Joe’s and Costco sell these, the cost is about $25 for 3 lbs which ends up being what this recipe calls for once it’s trimmed.
Active Time: 20 minutes Total Time: 10-12 hours
Special Equipment: Crock pot
- 1 1/2- 2 lbs lamb, cubed and trimmed
- several springs fresh thyme
- several springs fresh rosemary
- 2 cups no salt added beef broth (or sub vegetable broth)
- One bag frozen peas, carrots, corn and green beans
- 1 bottle Redbridge Gluten-Free Beer
- 1/2 large or one small yellow onion, chopped roughly
- 2 TBSP minced garlic
- Dried Spices: Savory, sage, basil, oregano (several liberal shakes of each)
- Pink salt and fresh ground pepper (several turns of each)
- 6 oz crushed tomatoes
- 2 russet potatoes, chopped up
- A bit of canola oil for browning
- 2 TBSP gluten free flour
- 1 cup water, 1/2 cup water (divided)
In heavy skillet (we use cast iron), over medium heat, sear lamb meat with half of the fresh and all of the dried spices and half of the onions, until brown on all sides (work in batches if needed.)
Add lamb, spices, and onions to crock pot.
While pan is still hot, use a bit of water or stock or a few splashes of beer to deglaze the pan. Stir up bits with wooden spoon and pour off liquid into the crock pot.
Turn crock pot on high for 3 hours, then low for another 6-7 hours, OR cook on low for 12 hours.
About 20 minutes before eating, mix flour and 1/2 cup cold water in container with lid and shake vigorously to combine. Add to the crock pot and stir in. This thickens it a bit.