Lately I’ve been trying to be a bit more adventurous when it comes to food or ingredients. I’ve always been fairly adventurous, but we were really able to try many new fruits and vegetables while we lived in Hawaii. Now that we’re in Texas, I’ve been trying to cook with a few different types of meat. I had eaten lamb several times, especially in Germany, but it was nothing I had much of a desire to prepare at home. While I was at my local farm/ranch store (where I buy meat), I noticed a package of lamb stew meat so I decided to challenge myself to come up with a tasty lamb stew recipe.
I looked around a bit for inspiration, but nothing really sounded good to me. I finally came across this recipe for Irish-style lamb stew and decided to use it as a base. The main difference between this recipe and my recipe is that I halved the meat. Although I really like meat, I like vegetables more and I think my adaptation has just the right ratio of meat to vegetables. Plus, this way is a bit more budget-friendly. The best part of this recipe is that you just toss all the ingredients in your slow cooker in the morning and it is ready for dinner!
If you’ve been looking for a way to try out lamb (that isn’t too ‘lamb-y’), I highly recommend this recipe.
Slow Cooker Lamb Stew
- 1 pound of lamb stew meat (approx. 1 inch pieces)
- 1 1/2 pounds of potatoes (I didn’t peel them and they were perfect), cut into 1 inch pieces
- 2-3 leeks, white part only (washed, halved, and sliced)
- 3 large carrots, peeled and cut (approx. 1 inch pieces)
- 3 stalks celery, sliced
- 14 ounces chicken broth (If I’m out of bone broth I’ll add about 2 tablespoons of powdered (unflavored) gelatin to the room temperature store-bought broth before combining with the other ingredients.)
- 2-3 teaspoons fresh chopped thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- (for later): 1/4 cup fresh chopped parsley
- Once you have all your ingredients prepared:
- Combine everything except the parsley in your slow cooker and cook on low for 8 hours.
- Serve with fresh parsley.