Crock Pot Rustic Lamb Stew

Crock Pot Rustic Lamb Stew

  • Prep Time: 10 mins
  • Total Time: 10 hrs 10 mins
  • Servings: 4

    • About This Recipe

    “The original recipe here called for rutabagas, but I changed it to potatoes and added herbs.”

    Ingredients

  • 1 1/2 lbsboneless lean lamb stew meat, cut in 1 inch cubes
  • 1teaspoonsalt, divided
  • 1/2 teaspoonpepper
  • 1/4 cupall-purpose flour
  • 2teaspoonsvegetable oil( I use olive)
  • 1/2 teaspoonthyme
  • 1teaspoonrosemary, crushed
  • 1largeonion, sliced thin
  • 2cupswater
  • 1cupbaby carrots( 1/2 pound or as many as you want)
  • 2cupsdiced potatoes
  • 1cupfrozen peas, thawed

    • Directions

  • 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.

    • Reviews

  • “A hearty and heart warming stew, home style cooking at its best! I used half potatoes and half rutabega. I cooked it in a dutch oven in the oven at 350°F for 1 1/2 hours. By the time I found the lamb I wanted it was too late for the crockpot. Apparently, lamb is not ingreat demand here, so the regular markets stock only a small supply. I loved the lamb, rutabega and rosemary combination. The gravy was bread dipping delicious and the lamb and vegetables were fork tender. Thanks Mirjam, this will be a staple at our house.”

  • “Like others have posted, smells fantastic, but rather bland and somewhat greasy.I just made it a second time using better quality of lamb stew, chunks of potatoes vs. diced, adding one clove garlic (minced) to the onions, one cup water/one cup vegetable broth, and one tablespoon flour/one tablespoon water to thicken.Totally “oh!” for our tastes this time around!”

  • “I never knew you could make a delicious lamb dinner in a crockpot until this recipe!I chopped up celery and potatoes and then added some frozen veg.Pure hearty comfort food.”

  • “By kitten22zs :I never made lamb stew before. The only lamb I had eaten all my life were lamb chops. My son brought me a package of Lamb Stew Meat so I looked for a recipe. The result of what was made was fantastic. The pkg. was almost all the bones with a small amount of meat so I didn’t know what the outcome would be. It had such a rich and flavorful broth and so very deep auburn in color with little pieces of lamb with the potato, carrots and onion that it was a joy to eat. Thanks for having the recipe available”

  • “I combines this recipe with one from Real Simple, so I made the following changes that will make this a 5-Star recipe (rather than the 4 I rated for it without the changes): Instead of water, use 1/2 cup of red wine to deglaze after removing the onions, add one small can of tomato paste, and replace the remaining 1.5 cups of water with beef broth. These changes give it more depth and flavor. I also threw in a couple cloves of garlic for good measure.”

  • “Greatand very hearty.I added garlic, green beans and served over mashed potatoes.Lee”

  • “This is wonderful stew to come home to. Made as directed but probably used a little less potatoes than what is called for. Thanks for sharing!”

  • “Good cold night dinner – really enjoyed it.I thickened it a bit and added a bit of browning – it was a bit pale.excellent flavor.I used sugar snap peas instead of frozrn. The whole fat pods looked great I added them about 30 minutes before serving so they were still crisp.The natural gravy is very tasty,Thanks Mirj for another winner
    22 August made again and enjoyed again! servedwith stuffed eggplantMMmmmm”

  • “I LOVED this stew very very good! but I like others changed it up a little I like mine a little more chunky so I did 1 big carrot, 2 big potatos (i did red skins) and I used about 1/2 cup to 3/4 cup of corn and did green beans instead of peas! I also instead of using just salt on the meat sprinkled it with Mcormicks asian style spiced sea salt (which has more than just salt in there) I also used in stead of lamb stew meat I used a lamb sirloin roast. I feel like it tastes to bland if you just add water to the pan to get flavoring so I like every one else did 1 1/2 cups of beef stock and 1/2 cup of water. I cooked the onions unitil they started to wilt than add 2 teaspoons of minced garlic which is REALLY good! than once I sauteed the onions and garlic for a good 3-4 minutes than I added the beef stock and water and brought it to a boil than let it simmer for about 10 minutes to really get all the browning from the bottom and the flavor from the onions and garlic.I added WAY more than 1 teaspoon of rosemary and more of thyme I would say go more like 2-3 tabe spoons of rosemary and maybe like a 1-2 teaspoons of thyme that really adds more the flavor to it especially if it cooks for 10 hours! VERY VERY GOOD RECIPE!! hope that helps you out!”

  • “This was Wonderful! I used 1/2 cup water and 2 cups beef stock and reduced the salt to half.Also and threw some minced garlic in with the onion.I forgot to add the peas but it was great anyway.I served it with fresh Irish soda bread.This is a keeper!”

  • “Very, very good! We ended up having to add a bit more on the spices (not the salt) since the first batch came out a little bland, but overall a really delicious meal. Will definitetly be making this again!”

  • “I used some lamb stew meat that needed to be used up.I did not brown or precook anything, but dumped it all in the crock.I used fresh thyme, added a bay leaf and instead of water used chicken broth, left out the peas.I thought that it made a huge amount!But there is only one small bowl left.:)That’s a good sign!Thank you for posting.”

  • “I can’t believe I haven’t rated this one yet! It’s one of my all-time Zaar favorites. I have this going in my crockpot at home now. I usually add a 1/2 teaspoon of dried mint to this as well as the thyme & rosemary. So yummy!”

  • “Made this almost as directed – the only real change I made was using lamb stock (given to me by a friend) instead of water and it was fantastic!A little expensive to put into the regular rotation but if I happen to get some more lamb stock I’ll definitely come back to this one!”

  • “I took note of “”Sunday””s review and, because we are fans of stronger flavours, I modified this a bit.Instead of water I used 1 cup of vegetable broth and 1 cup of white wine.I also added two cloves of crushed garlic.I made this on the stovetop as it was a last minute decision.I will definitely be making this again, especially when lamb is available in our office.Thanks for posting!”

  • “I hate to say this because it did smell soo good, but it was rather bland.I have no idea as to why though because I used the bone as well!I am rather disappointed, but I would like to try it again with some replacements like chicken broth…maybe white wine….we’ll see, then I will update!”

  • “This is very good.There is a bit of work to do before you can leave it in the crock pot, like browning the meat but the resulting stew is worth it.I love lamb and fixing it this way makes it easy.I fix it anytime lamb is on sale at the grocery.”

  • “Reall lovely hearty stew. I added half a cup of chicken boullion and used 1 1/2 cups of water instead.I’d probably next time round reduce the salt to half as the boullion added quite a bit.My husband loved it too which is great as I have been trying to find a stew that didn’t have tomatoes as they set off hayfever, so this recipe was a great bonus. Thanks.”

  • “Taste Great.Recipe”

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