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Slow Cooker Lamb Stew with Potatoes and Rosemary
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 3 carrots, sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Pat the lamb dry and season it with salt and pepper. Toss the chunks 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 and garlic to the same skillet and cook for 2 minutes until softened. Scrape everything into the slow cooker.
  • Add the potatoes, carrots, beef broth, and rosemary sprigs to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours until the lamb is fork-tender and the potatoes are soft.
  • Remove the rosemary sprigs before serving. Taste and adjust salt and pepper if needed.

Notes

For a thicker broth, mash a few potato pieces against the side of the pot and stir them back in during the last 30 minutes. Leftovers keep well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet