• 6 large slices bacon, diced
  • 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 lbs. boneless lamb shoulder, cut into 1 inch cubes
  • 1 c. beef broth
  • 1 c. white wine
  • 1 1/2 c. frozen pearl onions, thawed
  • 3 med. carrots, cut into 1 inch pieces
  • 3 med. potatoes, cut into 1 inch chunks
  • 3 cloves fresh garlic, sliced
  • 2 whole bay leaves
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

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  1. In a medium skillet, cook the diced bacon until the fat has rendered and the bacon is crispy.
  2. Remove the bacon and set aside.
  3. Combine the flour, salt and black pepper.
  4. Dredge the lamb cubes in the flour mixture and brown in the bacon fat in the skillet.
  5. Remove the lamb from the skillet and set aside.
  6. Deglaze the skillet with the beef broth and white wine.
  7. Place the lamb, bacon, and the beef broth mixture in the slow cooker and add the remaining ingredients.
  8. Mix thoroughly to combine.
  9. Cover. Cook on Low 4-6 hours or on High 2-3 hours.

NOTE: Skim any fat off the top of the stew and remove the bay leaves before serving.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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