Follow these steps for perfect results
boneless lamb stew meat
salt
pepper
unsalted butter
onion
chopped
low-sodium beef broth
diced tomatoes
all-purpose flour
frozen mixed vegetables
thawed
Pat lamb dry and season with salt and pepper.
Melt 1 tablespoon of butter in a large skillet over medium-high heat.
Working in batches, brown lamb on all sides, about 5 minutes per batch.
Transfer browned lamb to a slow cooker.
Add chopped onion to the skillet and cook, stirring, until lightly browned (about 3 minutes).
Add beef broth and diced tomatoes to the skillet.
Increase heat to high and bring to a boil, stirring to pick up any browned bits in the skillet.
Pour the tomato mixture over the lamb in the slow cooker.
Cover the slow cooker and cook on low for 6 hours, or until lamb is tender.
Strain the stew, setting aside the meat and liquid. Measure the liquid (should be about 2 cups).
In a bowl, mix 1 tablespoon of butter with flour using a fork until it forms a crumbly paste.
Bring the stew liquid to a boil in a large saucepan over high heat.
Whisking constantly, stir a few pieces of the flour mixture into the liquid.
Continue until the flour mixture is used up and the liquid has thickened.
Reduce heat to medium; stir in the cooked lamb and mixed vegetables.
Cook until warmed through, about 10 minutes.
Season with salt and pepper to taste.
Serve hot.
Expert advice for the best results
For a thicker stew, add a slurry of cornstarch and water at the end of cooking.
Add a bay leaf or thyme sprig for extra flavor.
Sear the lamb well for a richer flavor.
Everything you need to know before you start
15 minutes
Stew can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh parsley.
Serve with crusty bread for dipping.
Serve with a dollop of sour cream or yogurt.
Pairs well with the rich lamb flavor.
Discover the story behind this recipe
Traditional comfort food
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