I really can’t express how much I hate winter in Massachusetts. I know I’ve said this before, but truly, it’s not even the snow, it’s the icy wind and just the frigidness of it all. To be honest, I actually deal with a subtle form of depression during the winter because things slow down and it’s like everyone is hibernating. I get extremely lazy during the winter, so cooking dinner is usually a struggle, which is why I love this recipe so much.
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Slow cooker dinners are the best considering I’m most active in the morning. I can prep it, and then forget it and it makes the whole home smell so warm and delicious. You can have this as is, but I paired it with some rice because the bakery we buy our fresh bread was all out by the time I needed it.
Lamb is also kind of expensive, so if you want to enjoy the flavor of a lamb without the pressure of cooking it just right, this recipe will help ease those fears. Originally I found this recipe on The Flavours of Kitchen. So without further delay let’s get started!
This serves 6 at 122 calories per serving! If you decide to add a cup of rice to it as I did then add 200 calories to the 122 (which is 222 per serving for those who are bad at math like me).
- 1.10lbs Boneless Lamb (might actually say “for stewing” or “stew meat” on the package)
- 1 tbsp Oil
- 1 large Onion
- 1 tbsp Minced Garlic
- 2 large Carrots
- 3 potatoes
- 1/2 cup Green Peas
- 3 tbsp Tomato Paste
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3 Cups Stock
- 1 Cup Red Wine
- 2 Sprigs Fresh Thyme
- 1 tsp Paprika
- 1/4 cup Flour
- Salt and pepper
Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated.
Heat 1 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan.
Keep aside the browned lamb pieces aside, covered.
To the same pan add chopped onion and garlic. Saute until onion has softened.
Add browned lamb chunks, sauteed onion, and garlic rest of the ingredients(except 1/2 cup stock and green peas) to the slow cooker.
Deglaze the roasting pan with 1/3 cup of stock( from total 2 cups) and add it back to the slow cooker along with any brown residue.
Check the seasoning. Slow cook on low for 8 hours or high for 5 hours.
Serve with crusty bread (or rice)
So, again, if you want the perfect “Ye Olde Lamb Stew” to watch with your Game of Thrones Marathon then this is perfect. Did I say it pairs extremely well with a stout? If not, I’m saying it now. You might be snowed in, but that doesn’t mean you have to be miserable. If you tried this out, or also want to express how much you love, or hate winter in your area of the world, feel free to let me know in the comments below! If you want to show me your pictures of a good night in with this stew just tag me on your social media and I’ll be sure to check it out! Either way, I hope you have a wonderful (and warm) day!