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Ingredients
Scale
- 4 slices bacon, chopped
- 3 lbs. boneless lamb shoulder, fat trimmed, cut into 1" pieces
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- 4 carrots, chopped
- 1 small white onion, diced
- 4 garlic cloves, chopped
- 4 Yukon Gold potatoes, peeled and diced
- 32 oz. beef broth, divided
- 3 tbsp coconut aminos or soy sauce
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 1/2 cup frozen peas
Instructions
- Cook bacon in a skillet over medium heat until crispy and transfer to slow cooker.
- Toss lamb pieces with flour, salt, and pepper, then brown in the same skillet.
- Add browned lamb to the slow cooker.
- Mix carrots, onion, garlic, and potatoes into the slow cooker.
- Whisk together 1 cup of beef broth, coconut aminos, and tomato paste; pour over ingredients.
- Add remaining beef broth, water, thyme, salt, and bay leaves to the slow cooker.
- Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
- In the last hour, add frozen peas to the stew.
Notes
For quicker prep, consider using pre-chopped vegetables.
Explore flavors by adding herbs like rosemary or parsley.
Adjust seasonings according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 1200
- Fat: 23
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 32
- Cholesterol: 90