Simple Crock Pot Lamb Stew

April 2013

April is known as the "opening," as in the time of year when the Earth opens up and releases its prism of brilliant colors in the form of Mother Nature on an unsuspecting Human race. It's also the first full month of Spring and a precursor to Summer.

It is many things, including another reason to share another of our wonderful Quick 'n Easy recipes with you. This month, it's Simple Crock Pot Lamb Stew, so what better time to enjoy the hues while enjoying the stew? (See what we did right there...hue, stew?? )

Be careful though; this is some good eats.

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • olive oil
  • 2 pounds lamb loin or lamb shoulder, trimmed of fat and cubed
  • 1 3/4 pound white potatoes, peeled and cut into 1" pieces
  • 1 yellow onion, peeled and diced
  • 1/2 tablespoon minced garlic
  • 3 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1 small package button mushrooms, sliced
  • 2 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 2 teaspoons paprika
  • salt and pepper to taste
  • flour for dredging
  • sour cream for garnish, if desired


Heat a large saute pan over medium high heat with just enough oil to coat the bottom. Season the lamb with salt and pepper, and dredge through flour to coat. Carefully add the lamb to the pan, and brown on all sides. Remove lamb from pan and place on clean paper towels
to drain. Set aside.

Heat a large clean saute pan over medium high heat, again with just enough oil to coat the bottom of the pan. Add the sliced mushrooms to the pan, and cook until they begin to brown. Add the diced onion and garlic to the pan, and continue cooking until fragrant.

Transfer lamb to a five- or six-quart slow cooker that has been prepared with a light coating of nonstick cooking spray. Add the mushroom mixture and the rest of the ingredients, placing bay leaf and thyme spring (or dried) on top of ingredients, and cover with lid. Cook on low for six to eight hours, or on high for four to six hours,
being careful to not lift the lid during the cooking time.

At end of cooking time, remove the bay leaf and thyme sprig from the stew. Garnish with sour cream, if desired, and serve with a green salad and crusty bread. Serves 4 - 6.