A hearty lamb stew with root vegetables, simmering broth and herbs, and great flavor, perfect for fall. The amount of vegetables can vary, sometimes I like more carrots in a serving or might choose more potatoes. This recipe is usually made for 2 with leftovers the next day but it can feed more. Serve with a side of rice if desired.
Prep Time: 1/2 hour
Cooking Time: 6 to 8 hours
- 2-3 celery stalks
- 2-4 carrots
- 1-2 parsnips
- 3 cloves garlic
- 2 small or 1 large rutabaga
- 2-4 potatoes
- 1/2-1 onion
- 2 bay leaves, whole
- 1 tsp. pepper
- 1 tsp. basil
- 3 cups vegetable or chicken broth or water
- 1 to 2 lbs lamb stew meat or shoulder cut in 1 inch chunks
- Flour for thickening the stew
- Olive oil for frying
- Slow cooker
- Measuring spoons
- Frying pan or cast iron skillet
- Chopping knife, wooden spoon
- Small bowl for mixing flour with water
- Chop celery stalks, carrots, parsnips into bite-sized chunks. Mince the garlic. Chop rutabaga(s) and potatoes into 1 inch chunks. Chop onion. Cut lamb shoulder (if you’re using it instead of lamb stew meat) into 1 inch chunks.
- Turn stove to high, and place 1 Tbsp. olive oil into the pan. Fry the onion until slightly browned, then add the celery, carrots, parsnip, and garlic. Fry for a few minutes longer, don’t let the vegetables burn. Place all vegetables into the slow cooker.
- Fry lamb meat on high until well-browned, then place into the slow cooker. Add the bay leaves, pepper, and basil. Add the 3 cups of broth or water and set the slow cooker to low for 6 hours of cooking minimum. The longer the stew cooks the more the meat tenderizes and flavors meld.
- About a half-hour before the stew finishes, mix 1/4 cup flour with enough water to make a slurry. If you want to thicken your stew, add the flour-water slurry 1 Tbsp. at a time and stir after each addition. Taste and continue until your desired thickness is achieved. Serve in bowls warmed, with a side of rice or dinner rolls.