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from [TBoroczk]

Sunday's Lamb Stew! (Crock Pot) Rachel Ray

Denny made this -- it was awesome!

  • Yield: 7 servings


  • 1 whole(s) Ingredients Listed Below



2 lbs lamb (stewing, bone)

2 cups white wine (red)

4 garlic cloves

24 ozs chicken broth

2 cups water (fully cover lamb)

2 bay leaves

2 tbsps flour

2 red potato

1 yukon gold potato

2 carrots

1 celery rib

5 ozs peas (baby)

2 plum tomatoes

3 tbsps tomato paste

12 onion

parsley (optional)

paprika (optional)

pepper (optional)

rosemary (optional)


1 Take Lamb out of package and put into crock pot.

2 Cover the Lamb with 2 bay leaves, cooking wine, 1 can of chicken broth and enough water to cover.

3 Add 2 garlic cloves, preferably use a garlic press.

4 Put the Lamb on high for 4 hours.

5 Remove Lamb from Crock Pot, and let liquid cool for 1 hour.

6 Chop up onion, potatoes, carrot, celery and tomato.

7 Place 1/2 carrots and chopped up yukon potato on the bottom of a baking dish, and place lamb on top (make sure to remove and bones at this point).

8 Bake at 350 degrees for 30 min and remove from oven.

9 Skim off any fat from the top of the liquid in the crock pot.

10 Add, 2 Tablespoons flour and whisk with the cooled liquid.

11 Use a garlic press to press the last 2 garlic cloves.

12 Add the rest of the ingredients in the crock pot, and let cook for 3-4 more hours. Let stand for a while before serving to thicken.

13 Use parsley as a garnish!

14 Enjoy!

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Sunday's Lamb Stew! (Crock Pot) Rachel Ray recipe