Slow Cooker Lamb Stew with Leeks and Carrots

This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree.

5 SmartPoints  |  Prep time: 20 min  |  Cook time: 7 hr  |  Serves: 6

This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree.

Ingredients

  • 990 g uncooked lean and trimmed lamb leg(s), cubed

  • 1⁄4 cup(s) all-purpose flour

  • 2 tsp kosher salt, divided

  • 1⁄2 tsp black pepper, divided

  • 2 tsp olive oil, extra-virgin

  • 3 medium uncooked leek(s), halved lengthwise, cut into 3.75-cm (1½-in) pieces

  • 450 g uncooked carrot(s), baby-variety, halved widthwise

  • 1 cup(s) canned chicken broth

  • 3 Tbsp Dijon Mustard

  • 2 Tbsp rosemary, fresh, minced

  • 1 Tbsp minced garlic

Instructions

  1. In a large bowl, toss lamb with flour, 5 ml (1 tsp) salt and 1 ml (¼ tsp) pepper.

  2. In a large nonstick skillet, heat oil over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.

  3. Add leeks and carrots to slow cooker; stir to combine.

  4. In a medium bowl, whisk together broth, mustard, rosemary and garlic. Pour over lamb and vegetables; cover and cook on low setting until lamb shreds easily with a fork, about 6 hours. Stir in remaining 5 ml (1 tsp) of salt and 1 ml (¼ tsp) pepper; serve.