Slow Cooked Lamb Stew
Servings
4 Servings
Ingredients
- 3 to 4 pounds lamb stew cubed
- 2 medium potatoes peeled and cut in chunks
- 3 cloves garlic
- 1 22-ounce can diced tomatoes, drained
- 1 10-ounce bag frozen chopped onions
- 1 16-ounce bag frozen sliced carrots
- 1 cup barley
- 1 teaspoon kosher salt
- 1 cup beef broth or 1 cup boiling water mixed with 1 tablespoon Osem Beef Soup Mix
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried crumbled thyme
- ⅓ cup dry red wine
- ½ cup prepared marinara sauce
Instructions
- Lightly grease slow cooker with non-stick cooking spray.
- Rinse lamb and pat dry.
- Place all ingredients in slow cooker and stir to mix. Cover and cook 8 to 10 hours on low, or as an option, 4 to 5 hours on high.
- Ladle into bowls and serve immediately.