Lamb and Potato Stew with Spinach

  • Yield 6 servings
  • Prep 6 hours 20 minutes
  • Cook

A stand-alone crowd pleaser, this lamb stew is worth the wait!



3 medium potatoes, unpeeled, cut into thick wedges
2 large brown onions, sliced thickly
2 large carrots, sliced thickly
4 cloves garlic, sliced thinly
2 1/2 pounds boned lamb leg, chopped coarsely
1 1/2 cups chicken stock
1 2/3 cups canned tomato puree
4 sprigs fresh thyme
2 ounces baby spinach leaves


  1. Place potatoes, onion, carrot, garlic, and lamb in 4½-quart slow cooker; stir in stock, puree, and thyme.
  2. Cook, covered, on low, 6 hours.
  3. Discard thyme. Stir in spinach leaves; season to taste.

Serving suggestion: Serve stew with crusty bread and steamed green vegetables.

Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc., Photography by Ian Wallace.



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