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Spinach, Lamb, and Leek Slow Cooker Stew

Spinach Lamb and Leek Slow Cooker Stew

Ripped from the pages of our outrageously popular 28 Day JOY of KOSHER Challenge, this lamb stew is the perfect opportunity to get a jump on those healthy eating resolutions. Lamb is a particularly good source of B vitamins and barley is rich in many less common minerals essential to your body and is high in fiber.

  • Duration
  • Cook Time
  • Prep Time
  • 6 servingsServings


  • Cooking spray
  • 1 onion, coarsely chopped
  • 1 large turnip, peeled, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 leeks, trimmed and cleaned, coarsely chopped
  • 2 pounds lamb stew meat or lamb shank cut up or beef stew meat
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon fresh rosemary or 1 teaspoon dried, coarsely chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ cups raw barley
  • 4 - 5 cups beef broth (can substitute chicken broth or water)


1. In an 8-quart slow cooker greased well with cooking spray layer onions, turnips, carrots, celery, leeks, and lamb.

2. Season lamb with garlic, rosemary, salt, and pepper. 

3. Add barley and enough beef broth to cover.

4. Cook on low for at least 8 hours or up to 20 hours.

5. Mix in handfuls of fresh spinach just before serving.

Gluten Free: Swap quinoa for barley. 

Vegetarian: Swap beets for meat.   

Recipe courtesy of 28 Day JOY of KOSHER Challenge.