Gluten and dairy free lamb stew will warm you right up! Getting ready for the big snow predicted for Colorado. Our toddler loves this hearty and rich stew!
Thank you for your patience while I’m trying to figure out this word press and domain stuff. I may have to pay someone to help pretty soon cause I am out of my element! I do enjoy doing this though and hope to continue.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- COMBINE on a plate about a cup of sweet rice flour with 1 tbsp. ground sage, 1 tbsp. garlic powder, and a lot of S/P.
- COVER the chunks of Lamb in the mixture. I used about 4 pounds of lamb meat for stew from King Soopers (Kroger back East).
- HEAT 1-2 tbsp. of coconut oil in large shallow pan.
- GENTLY place Lamb into hot coconut oil and sear on each side. Do not over crowd the pan. You probably have to do a couple of batches. Do not cook through, you just need a sear.
- PLACE all the lamb into the slow cooker.
- ADD 1 small diced onion, 2 diced carrots, and 2 diced celery stalks to the pan. Sauté until just about tender.
- STIR in 3-4 cloves of chopped garlic, 2 tbsp. dried rosemary, and 2 tbsp. dried thyme.
- ADD about 2 cups of red wine and scrape all the brown bits off the bottom from the searing of the lamb. That’s where a lot of the flavor is! Let wine reduce and simmer for 3-5 minutes.
- Stir in a small can of tomato paste.
- TRANSFER that pan of yum into a slow cooker.
- ADD to the slow cooker a small bag of peeled (or unpeeled) red potatoes, 2 bay leaves, a box of stock, and water if needed to fill. You want everything to be submerged with liquid.
- Turn on medium high heat for 6-8 hours. Depending on your slow-cooker. Mine is super hot on medium high heat, so I do a low heat. It still creates a little simmer.
- Make sure to taste it before you serve it. It probably needs some S/P.
For thicker soup, about a 1/2 hour before it’s time to eat add the following…
- IN a bowl add 1/2 cup sweet rice flour to room temperature water just until you get a paste like consistency.
- WHISK mixture into slow-cooker.
Hope you enjoy this as much as our family did.
Thanks for listening!