Lamb and Bean Stew Recipe for the Slow Cooker

Although we do most of our cooking for the week on the weekends, there are days when we do not have a meal prepared. Takeout is not an option and I do not want to take away time from my girls. This Lamb and Bean Stew is really easy to prepare, and will cook while we keep about our busy days.

Lamb & Bean Stew Recipe for the Slow Cooker

[clickToTweet tweet=”Lamb & Bean Stew. #sidetrackedsarah #slowcooked” quote=”Click to Tweet and Share!”]

They key to making this Lamb and Bean Stew is in the layering. After each layer, I recommend sprinkling garlic powder. This will add some nice flavors as the stew cooks.

After spraying your slow cooker with oil add diced onions,

sliced carrots and celery. I like to use colorful carrots adds it adds nice colors and flavors but orange carrots will work as well.

Add your beans. If you are running short on time, or do not have pre-soaked beans, you can use low sodium white beans.

Lamb stew meat. If you are not a garlic fan and did not add garlic to each layer, I would recommend you add garlic to the lamb meat. This will help add a really nice flavor to the meat itself.

Top with diced zucchini and red potatoes. I like to leave the skins on for added color and texture but by all means feel free to remove.

Cover with soy sauce and water. Cook for 3 hours on high.

Print Recipe

Lamb and Bean Stew Recipe for the Slow Cooker

This Lamb and Bean Stew is really easy to prepare, and will cook while we keep about our busy days.

Prep Time15 mins

Cook Time3 hrs

Servings: 6

Author: Sarah Robinson

Ingredients

• ½ lb of lamb stew meat
• 1 lb pre-soaked pinto beans
• 8-10 medium red potatoes
• 4 medium carrots
• 2 large Spanish onions
• 1 celery heart
• 1 large zucchini
• ¾ cup soy sauce
• garlic powder

Instructions

• After spraying your slow cooker with oil add diced onions, sliced carrots and celery.
• Add your beans. If you are running short on time, or do not have pre-soaked beans, you can use low sodium white beans.
• Add Lamb stew meat.
• Top with diced zucchini and red potatoes. I like to leave the skins on for added color and texture but by all means feel free to remove.
• Cover with soy sauce and water. Cook for 3 hours on high.
• Serve hot!

Notes

If you are not a garlic fan and did not add garlic to each layer, I would recommend you add garlic to the lamb meat. This will help add a really nice flavor to the meat itself.

We like to eat ours accompanied by homemade Zaatar Bread.

(Recipe is for 12 QT slow cooker)

Lady Lilith is a blogger over at www.LittleLadyPlays.com. She enjoys blogging and sharing with others innovative ways of making education hands on and fun for both kids and parents.

*This post contains affiliate links.