9 lamb stew slow cooker Recipes

sweet potatoes, peeled and cut into 1 1/2 inch cubes, onion, chopped, raisins, cumin, salt, cayenne, lamb stew meat, cut into 1 1/2-inch cubes, diced tomatoes, chickpeas, fresh cilantro, chopped

olive oil, lamb stew meat, cut into 2-inch chunks, salt, onions, finely chopped, carrot, finely chopped, red wine, chopped tomatoes, garlic, chopped, dried rosemary, rigatoni, grated parmesan , optional

leg of lamb , shoulder chops or 3 lbs lamb shanks, salt, pepper, water, onions, chopped, carrots, chopped, fresh italian parsley, chopped, dried thyme or 1 tbsp savory or 2 tbsp fresh thyme or 2 tbsp savory, chopped, beef stock or 2 cups chicken stock, potatoes (iabout 8) or 2 1/2 lbs long , peeled and cubed (iabout 8), butter, softened, all-purpose flour

boneless leg of lamb, trimmed and cut into 1-inch pieces, white potatoes, peeled and cut into 1-inch pieces, leeks, white part only, halved, washed and thinly sliced, carrots, peeled and cut into 1-inch pieces, stalks celery, thinly sliced, reduced-sodium chicken broth, chopped fresh thyme, salt, freshly ground pepper, fresh parsley leaves, chopped

lean boneless lamb, cooking oil, turnips, peeled and cut into 1/2 inch pieces, carrots , cut into 1/2 inch pieces, potatoes , cut into 1/2 inch pieces, onions, cut into wedges, quick-cooking tapioca, salt, pepper, thyme, beef broth

pearl barley, lean lamb (all visibile fat removed, cut into large chunks), onions (peeled and cut into vertical cunks), carrots (cut into 1 inch chunks ), parsnip (cut into 1 inch cunks), potatoes (peeled and cut into chunks ), bay leaves, beef bouillon cubes (or lamb stock cubes), dried rosemary, water

carrots, peeled and diced, onions, peeled and sliced, garlic cloves, sliced, lambs kidneys, stewing beef, cubed, all-purpose flour , to coat the steak & kidney before cooking, red wine, the type you like to drink, beef bouillon cubes , oxo, water, boiling, tomato puree, soy sauce, chili flakes, dried rosemary, fresh ground black pepper (to taste), cornstarch , too thicken at the end of cooking