Slow Cooker Lamb Stew with Leeks and Carrots

Published December 13, 2016
 Prep Time: 20 min Cook Time: 420 min  Serves: 6

What says comfort food more than stew? The deep and earthy flavours of rosemary, Dijon mustard and lamb make this slow-cooked gem the perfect winter warmer.

Best part? Only 20 minutes of prep time – the slow cooker does all the work for you! A great set it and forget it dinner, at just 5 SmartPoints® per serving.

Pro tip: leeks can harbour dirt in all of their layers, nooks, and crannies. A great way to get them squeaky clean: chop them up and submerge them in a large bowl of cool water for 10 minutes. The dirt will sink to the bottom, and you can scoop out your nicely cleaned leaks which will float to the surface.


  • 990 gm 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 gm 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


  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.