Provençal Lamb Stew with Herbes de Provence and Zucchini
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1½ pounds lamb stew meat, cut into 1-inch pieces
- 2 medium zucchinis, sliced into half-moons
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 2 tablespoons herbes de Provence
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides for about 5 minutes.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Transfer the lamb mixture to the slow cooker. Pour in the diced tomatoes, chicken broth, herbes de Provence, salt, and black pepper.
- Stir to combine, then cover and cook on low for 6 hours.
- Add the sliced zucchini during the final hour of cooking. Stir gently and continue cooking until the zucchini is tender.
- Taste and adjust salt or pepper if needed. Sprinkle with chopped parsley before serving.
Notes
Add the zucchini only in the last hour so it stays firm instead of turning mushy. Leftovers keep well in the refrigerator for up to three days and reheat easily on the stovetop with a splash of broth to loosen the sauce. If you prefer a thicker stew, remove the lid for the final 30 minutes of cooking.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board