Slow Cooker Lamb Stew with Leeks and Carrots
|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
- In a large bowl, toss lamb with flour, 5 ml (1 tsp) salt and 1 ml (¼ tsp) pepper.
- 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.
- Add leeks and carrots to slow cooker; stir to combine.
- 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.