Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.

  • 1 tsp each ground cumin, ground cinnamon, and dried oregano
  • ½ tsp dried red chile flakes
  • ¼ tsp each allspice and nutmeg
  • 1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
  • sea salt
  • freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 2 small russet potatoes, peeled and cut into a large dice
  • 1 small rutabaga (about 10 oz), peeled and cut into a large dice
  • 1 small celery root (about 8 oz), peeled and cut into a large dice
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 5-6 oz peeled, baby-cut carrots, cut in half crosswise
  • 2 cups crushed tomatoes, from a 28-oz can
  • 1½ cups vegetable broth
  • 3 cups cooked white rice

  1. Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.Spices for the Lamb Rub
    Spice-Rubbed Lamb
  2. Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
  3. Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.Stew Vegetables
    Prepared Vegetables
    Vegetables and Lamb in the Slow-Cooker
    Tomato Puree and Broth Added
  4. Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.Slow-Cooked Stew
  5. To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.


Slow-Cooker Lamb and Root Vegetable Stew

Slow-Cooker Lamb and Root Vegetable Stew

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Orange Chicken and Vegetable Stir-Fry


For the sauce:
•    1/2 cup orange juice
•    1 tbsp grated orange zest
•    2 big garlic cloves
•    1 tbsp oyster sauce
•    2 tbsps rice vinegar
•    2 tbsps soy sauce
•    1 tsp minced ginger
•    A dash of honey, sugar or agave
For the stir-fry:
•    1 lb chicken tender cut into strips
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
•    1/2 cup chopped onion
•    1 tbsp olive oil
•    salt and pepper to taste


1.    Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
2.    Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
3.    Wash the pan.
4.    Spice the chicken with salt & pepper.
5.    Add the cornstarch and rub the chicken with it.
6.    Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
7.    Place a paper towel on a plate and lay the chopped vegetables on it.
8.    Dry the pan.
9.    Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
10.    Throw in the rest of the vegetables and stir-fry for 2 mins.
11.    Add drops of sauce between each stir.
12.    Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stir-fry over hot rice.
14.    Serve.