Lamb and Lentil Tarragon Stew
Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.
This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.
What You'll Need
1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.
What You'll Need To Know
1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.
- Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
- Meat from the shoulder needs to be trimmed of excess fat first.
- The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.
Recipe makes 6-8 servings.
What are your favorite slow cooker recipes? Share it with me here!