Slow Cooker Lamb Stew with Leeks and Carrots

Prep Time: 20 min

Cook Time: 420 min

Serves: 6

What says comfort food more than stew? The deep and earthy flavours of rosemary, Dijon mustard and lamb make this slow-cooked gem the perfect winter warmer.

Best part? Only 20 minutes of prep time – the slow cooker does all the work for you! A great set it and forget it dinner, at just 5 SmartPoints® per serving.

Pro tip: leeks can harbour dirt in all of their layers, nooks, and crannies. A great way to get them squeaky clean: chop them up and submerge them in a large bowl of cool water for 10 minutes. The dirt will sink to the bottom, and you can scoop out your nicely cleaned leaks which will float to the surface.

Ingredients

• 990 gm uncooked lean and trimmed lamb leg(s), cubed
• 1/4 cup(s) all-purpose flour
• 2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tsp olive oil, extra-virgin
• 3 medium uncooked leek(s), halved lengthwise, cut into 3.75-cm (1½-in) pieces
• 450 gm uncooked carrot(s), baby-variety, halved widthwise
• 1 cup(s) canned chicken broth
• 3 Tbsp Dijon Mustard
• 2 Tbsp rosemary, fresh, minced
• 1 Tbsp minced garlic

Instructions

1. In a large bowl, toss lamb with flour, 5 ml (1 tsp) salt and 1 ml (¼ tsp) pepper.
2. In a large nonstick skillet, heat oil over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.
3. Add leeks and carrots to slow cooker; stir to combine.
4. In a medium bowl, whisk together broth, mustard, rosemary and garlic. Pour over lamb and vegetables; cover and cook on low setting until lamb shreds easily with a fork, about 6 hours. Stir in remaining 5 ml (1 tsp) of salt and 1 ml (¼ tsp) pepper; serve.