Gluten Free Lamb Stew In A Crock-Pot
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 tablespoons extra virgin olive oil, divided
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1-2 pounds lamb stew meat, cut into one-inch cubes
  • ¼ cup Bob's Red Mill gluten-free All Purpose Flour
  • 1 cup gluten free chicken broth (I like Herb Ox or Pacific)
  • 1 8-ounce can Muir Glen tomato sauce
  • 1 teaspoon parsley
  • ½ teaspoon mint flakes
  • ½ teaspoon dill weed
  • ⅛ teaspoon cinnamon
  • 1 teaspoon salt
  • dash of pepper
  • 1 pound of brussels sprouts, trimmed of outer leaves and knobby end then cut each in half
  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.
  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.
  3. Add broth, tomato sauce and seasonings to crock pot and mix.
  4. Cover and cook on low for 7 hours. 30 minutes before the stew is done, add the brussels sprout halves. You can also substitute green beans or peas depending upon your taste.
If you’re following a low-carb way of eating, you can just skip dredging the lamb in flour.
Recipe by Gluten Free Homestead at