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Spinach Lamb and Leek Slow Cooker Stew

Spinach, Lamb, and Leek Slow Cooker Stew

Prep Time 7 minutes
Cook Time 8 hours
Total Time 8 hours 7 minutes
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Servings

6 Servings

Ingredients

  • 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

Instructions

  • In an 8-quart slow cooker greased well with cooking spray layer onions, turnips, carrots, celery, leeks, and lamb.
  • Season lamb with garlic, rosemary, salt, and pepper. 
  • Add barley and enough beef broth to cover.
  • Cook on low for at least 8 hours or up to 20 hours.
  • 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.