With Saint Patrick’s Day coming up, this seems like the perfect time to share a boozy stew recipe. I think you’ll love this slow cooker red wine lamb stew. It’s a delicious healthier version of a classic comfort food, and the best part is that you can start the slow cooker in the morning and have a hot meal waiting for you when you get home.
I usually think of lamb as a stereotypically Greek food because that’s how I grew up eating it (Grandma Kay’s lamb is a family favorite we usually enjoy on Christmas Eve and Easter), but it’s found in many cultures. Today we’ll pretend it’s Irish. If that’s not Irish enough for you, though, I added some potato.
Slow Cooker Red Wine Lamb Stew
- 1 lb lamb stew meat (or boneless leg of lamb, cut into chunks)
- 1 small onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 potato, peeled and cubed
- 1 cup baby carrots
- 1 cup red wine
- 2 cups water or broth
- 1 -2 tablespoons Herbes de Provence
- Combine ingredients in a 6-quart slow cooker. Cook on low for 8 hours.
- Serve over pureed parsnips or with a slice of crusty bread for dipping.
What foods were holiday traditions in your family?
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