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Slow Cooker Lamb Stew with Vegetables, Beans, and Beer Recipe

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4.3 from 12 reviews

  • Author: Eliza
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings
  • Diet: Halal

Description

This Slow Cooker Lamb Stew is a hearty and comforting dish featuring tender lamb simmered with aromatic vegetables, mushrooms, tomatoes, and rich beef broth infused with dark beer and fresh rosemary. Perfect for an easy, hands-off meal, this stew is enhanced with cannellini beans and nutritious Tuscan kale, resulting in a flavorful and satisfying dish ideal for cold days or family dinners.

Ingredients

Main Ingredients

  • 2 pounds lean American lamb stew meat
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 large carrot, sliced
  • 2 celery stalks, chopped
  • 8 ounces sliced white mushrooms
  • 14 ounce can diced tomatoes
  • 1 1/2 tablespoons tomato paste
  • 4 cups beef broth
  • 6 ounces dark or amber beer/stout
  • 4 sprigs fresh rosemary
  • Kosher salt, to taste
  • Black pepper, to taste

Additional Ingredients

  • 15 ounce can cannellini beans, drained and rinsed
  • 1 small bunch Tuscan kale, removed from stem and chopped
  • Optional: Cornstarch slurry (cornstarch mixed with water) for thickening

Instructions

  1. Add Ingredients to Slow Cooker: Place the lamb stew meat, sliced onion, minced garlic, sliced carrot, chopped celery, sliced mushrooms, diced tomatoes, tomato paste, beef broth, dark beer or stout, fresh rosemary sprigs, kosher salt, and black pepper directly into your slow cooker.
  2. Cook on Low: Cover the slow cooker and set it to low heat. Let the stew cook undisturbed for 8 hours, allowing the flavors to meld and the lamb to become tender.
  3. Add Beans and Kale: After the initial cooking, add the drained and rinsed cannellini beans along with the chopped Tuscan kale to the slow cooker. Stir well, and allow the kale to wilt and incorporate into the stew.
  4. Optional Thickening: If a thicker stew is desired, mix a small amount of cornstarch with cold water to create a slurry. Stir the slurry into the stew and cook for an additional few minutes until the stew thickens.
  5. Season to Taste: Taste the stew and adjust seasoning with additional kosher salt and black pepper if needed for balanced flavor.
  6. Serve: Serve the lamb stew hot, either on its own or over a bed of rice for a filling meal.

Notes

  • You can use other cuts of lamb stew meat if preferred, but lean cuts work best for slow cooking.
  • The dark or amber beer adds depth of flavor; you can substitute with more beef broth if preferred.
  • For a gluten-free version, ensure the beer used is gluten-free or omit it completely.
  • Cornstarch slurry should be added carefully to avoid over-thickening; start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
  • Stew can be stored refrigerated for up to 3 days or frozen for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipekind.com/slow-cooker-lamb-stew-with-vegetables-beans-and-beer-recipe/