This recipe is perfect for when you have a busy schedule and can’t be home all day. It requires only 15 minutes of prep in the morning. When you return home, your house will be filled with the most delightful aroma of simmering lamb stew.
Half an hour before your stew is done cooking in the crock-pot, add the brussels sprouts.
The end result is a savory gluten free lamb stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.
How to Make Gluten Free Lamb Stew In A Crock-Pot:
4 tablespoons olive oil, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1-2 lbs. lamb stew meat, cut into one inch cubes
1/4 cup Bob’s Red Mill gluten free All Purpose Flour
1 cup gluten free chicken broth (I like Herb Ox or Pacific
1 8oz. can Muir Glen tomato sauce
1 tsp. parsley
1/2 tsp. mint flakes
1/2 tsp. dill weed
1/8 tsp. cinnamon
1 tsp. salt
dash of pepper
1 lb. brussels sprouts, trimmed of outer leaves and knobby end then cut each in half
Step 1. Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of your crock-pot.
Step 2. Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown meat on all sides. Spoon into your crock pot.
Step 3. Add broth, tomato sauce and seasonings to crock pot and mix.
Step 4. Cover and cook on low for 7 hours.
Step 5. 30 minutes before the stew is done, add the brussels sprout halves. You can also substitute green beans or peas depending upon your taste.
Approximate preparation time: 15 minutes
Approximate cook time: 7 hours
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