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Rosemary Garlic Lamb Stew with Parsnips and Carrots
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1½ pounds lamb stew meat, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 medium parsnips, peeled and cut into chunks
  • 3 medium carrots, peeled and cut into chunks
  • 1 large onion, diced
  • 3½ cups beef broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Place the lamb, minced garlic, and chopped rosemary in the slow cooker. Stir to coat the meat evenly with the seasonings.
  • Add the diced onion, parsnip chunks, and carrot chunks to the slow cooker. Pour the beef broth over the ingredients.
  • Sprinkle in the salt and black pepper. Stir once to distribute the seasoning through the mixture.
  • Cover and cook on low for 7 to 8 hours until the lamb is fork-tender and the vegetables are soft but not mushy.
  • Taste the broth and adjust salt or pepper if needed before serving.

Notes

For a thicker broth, remove the lid during the final hour of cooking to let some liquid evaporate. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip any added thickeners since the long cook time naturally creates a light sauce from the lamb juices.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet