Photo of Slow Cooker Lamb Stew with Leeks and Carrots by WW

Slow Cooker Lamb Stew with Leeks and Carrots

4
4
4
SmartPoints® value per serving
Total Time
7 hr 6 min
Prep
2 min
Cook
7 hr 4 min
Serves
6
Difficulty
Easy
This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree.

Ingredients

uncooked lean and trimmed lamb leg(s)

990 gm, cubed

all-purpose flour

¼ cup(s)

kosher salt

2 tsp, divided

black pepper

½ pinch, divided

olive oil

2 tsp, extra-virgin

uncooked leek(s)

3 medium, halved lengthwise, cut into 3.75-cm (1½-in) pieces

uncooked carrot(s)

450 gm, baby-variety, halved widthwise

canned chicken broth

1 cup(s)

Dijon Mustard

3 Tbsp

rosemary

2 Tbsp, fresh, minced

minced garlic

1 Tbsp

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.

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