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Slow Cooker Basque Lamb Stew
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- #17014
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
Basic Stew
1 1/2 pound boneless lamb shoulder *
1 cup stock **
3/4 cup onions, chopped
1/2 tablespoon crushed garlic
This Variation
6 medium carrots, cut in 3/4 inch pieces
12 ounces turnips, cut in 3/4 inch pieces
1/4 teaspoon thyme leaves
1/4 teaspoon rosemary, crumbled
1/2 teaspoon black pepper
1 cup chicken stock
2 tablespoons all-purpose flour
directions
*You may substitute pork shoulder or beef chuck for the lamb.
**Use beef stock for beef; chicken stock for pork or lamb
For Basic Stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2 1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat.
To Assemble: Bring basic stew, vegetables, and spices to boil in 3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.
added by
irishlad54
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
459 calories, 29 grams fat, 22 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
Sounds great-- am going to make it with pork in crock pot tomorrow to take to a friend.
November 30, 2013
I didn't follow the instructions because I felt like adding the vegetables at the end to another pot with the lamb seemed like more work than needed and might make the lamb tough. Instead, I just put all the ingredients except the herbs, flour, and 1 cup stock into the crock pot and let it cook all day. Then an hour before serving I turned the heat to high and combined the flour and stock and added that and the herbs to the stew to thicken and flavor the dish. We loved it! No need to mess up a second pot to add the veggies and the meat stayed perfectly tender.