Slow-Cooked Rosemary Kosher Lamb Stew

  • Serves: 8
  • 2 lbs lamb stew meat
  • 1 large yellow onion, cut in 1” pieces
  • 3 large white potatoes, peeled and cut in 2” cubes
  • 2 carrots, peeled and cut in 2” slices
  • 2 celery ribs, cut in 2” slices
  • 5 cloves fresh garlic, cut in half
  • 2 large sprigs of rosemary
  • 1 cup red wine
  • 3 cups chicken or beef broth
  • Salt and pepper, to taste

Optional: 1 Tbsp minced fresh rosemary leaves

Slow-Cooked Rosemary Lamb Stew Instructions

  1. Place all ingredients except the minced rosemary leaves in the crockpot / slow cooker. Cook on medium heat setting for 4 hours or on low setting for 7 hours.
  2. Season with salt, pepper and minced fresh rosemary leaves to taste before serving.
  3. Serve with a crusty, rustic loaf of bread.

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