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French Herb Lamb Stew with Mushrooms and Red Wine
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into cubes
  • 8 oz cremini mushrooms, sliced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Pat the lamb dry and season it with salt and pepper. Toss the cubes with the flour until lightly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side, then transfer it to the slow cooker.
  • Add the onion, carrots, garlic, and mushrooms to the same skillet. Cook for 4 to 5 minutes until the onion softens.
  • Pour the red wine into the skillet and scrape up any browned bits. Simmer for 2 minutes, then add the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a quick boil.
  • Transfer the skillet contents to the slow cooker and stir everything together. Cover and cook on low for 7 to 8 hours.
  • Remove the bay leaves before serving. Sprinkle with fresh parsley.

Notes

Brown the lamb well before adding it to the slow cooker for deeper flavor in the finished sauce. If the broth seems thin at the end, mix a teaspoon of flour with a little cold water and stir it in during the last hour. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet