Kitchen notes · a little help before you start

Slow Cooker Lamb Stew

Name: Slow Cooker Lamb Stew
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 750 Grams Boneless Lamb (1.5 pounds) (Source: 750 Grams Boneless Lamb (1.5 pounds)); 2 Tablespoons Flour (Source: 2 Tablespoons Flour); 2 tablespoon Oil (Source: 2 tablespoon Oil); 1 each large Onion (Source: 1 large Onion); 1 tablespoon Minced Garlic (Source: 1 tablespoon Minced Garlic); 1 stalk Celery (Source: 1 stalk Celery); 3 tablespoons Tomato Paste (Source: 3 tablespoons Tomato Paste); 1/2 cup Red wine (Source: 1/2 cup Red wine); 2 each large Carrots (Source: 2 large Carrots); 2 cups Baby Potatoes halved (Source: 2 cups Baby Potatoes halved); 1 each Bay Leaf (Source: 1 Bay Leaf); 3 Cups Beef Broth (Source: 3 Cups Beef Broth); 3 Sprigs Fresh Thyme (Source: 2-3 Sprigs Fresh Thyme; upper source range endpoint used for shopping.); As Needed Salt (Source seasoning: Salt and pepper); As Needed Black pepper (Source seasoning: Salt and pepper)

Slow Cooker Lamb Stew is made with Lamb, Beef Broth, and Onion.

Prep: 10 min
Cook: 240 min
Total: 250 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseLambPrep: 15 minutes or lessTotal: over 60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Lamb
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

2. Remember the turn or stir

Turn or stir the food at the point specified in the method.

3. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

Boneless Lamb (1.5 pounds)

In the method: Pat dry Lamb Chunks to remove any extra water.

large Onion

In the method: To the same skillet add chopped onion, garlic, and celery.

Minced Garlic

In the method: To the same skillet add chopped onion, garlic, and celery.

The last little job

Finish as directed

Alternatively, place it in the oven and cook until the lamb is fork-tender.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the skillet, slow cooker, pot, and dutch oven. Start with this step: Pat dry Lamb Chunks to remove any extra water.

Which preparation step should I plan for?

Keep the batch-cooking step when planning the pan space and cooking sequence.

What check should I look for as it cooks?

Alternatively, place it in the oven and cook until the lamb is fork-tender.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Always add hot/warm beef stock to the pot. If adding mushrooms, saute them separately and add to the pot 30-45 minutes before the end of cooking time. If using green peas, stir them just 15 minutes before its done,

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: theflavoursofkitchen.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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