Slow Cooked Lamb Stew

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Slow cooked lamb stew

I asked my friend Monet for the recipe for this dish three years after I had it at her house. She could only remember the ingredients, so we improvised with happy results.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 3 to 4 pounds lamb stew, cubed
  • 2 medium potatoes, peeled and cut in chunks
  • 3 cloves garlic
  • 1 (22-ounce) can diced tomatoes, drained
  • 1 (10-ounce) bag frozen chopped onions
  • 1 (16-ounce) bag frozen sliced carrots
  • 1 cup barley
  • 1 teaspoon kosher salt
  • 1 cup beef broth (or 1 cup boiling water mixed with 1 tablespoon Osem Beef Soup Mix)
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried, crumbled thyme
  • ⅓ cup dry red wine
  • ½ cup prepared marinara sauce

Preparation

1. Lightly grease slow cooker with non-stick cooking spray.

2. Rinse lamb and pat dry. 

3. Place all ingredients in slow cooker and stir to mix. Cover and cook 8 to 10 hours on low, or as an option, 4 to 5 hours on high.

4. Ladle into bowls and serve immediately.