How to Make Gluten Free Lamb Stew In Your Slow Cooker

This gluten free lamb stew is uncomplicated and so satisfying. 

This recipe is perfect for when you have a busy schedule and can’t be home all day. It requires only 15 minutes of prep in the morning. When you return home, your house will be filled with the most delightful aroma of simmering lamb stew.

Half an hour before your stew is done cooking in the slow cooker, add the brussels sprouts.

The end result is a savory gluten free lamb stew that tastes like you fussed over it all day, but is actually very quick and easy to prepare.

How to make it:

Step 1. Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of  your slow cooker.

Step 2. Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown your meat on all sides. Spoon into your slow cooker.

Step 3. Add broth, tomato sauce and seasonings to your slow cooker and mix.

Step 4. Cover and cook on low for 7 hours.

Step 5. 30 minutes before the stew is done, add your Brussels sprout halves. 

And that’s it. Your easy comfort food dinner is ready to enjoy.

Pro tips and recipe notes

• I love this hearty stew. Feel free to change it up according to your taste. What would you include? In place of Brussels sprouts, you can go with green beans or peas. You can also add potatoes cut into 1-inch pieces.
• Serve with crusty gluten free bread to sop up the gravy. Yum.
• Leftovers will keep in an airtight container in the fridge for 4-5 days.

I hope you enjoy your lamb stew as much as I do. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.

Happy cooking!

More Lamb Recipes You’ll Love

Roast Leg Of Lamb With Mint Pesto Before putting your roast in the oven, you’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper. Yum. Then make an easy mint pesto sauce.

Broiled Lamb Chops with Chermoula Sauce You’re going to love these lamb chops that have their own little handle and a nugget of meat to savor with each bite! Chermoula sauce elevates these tasty chops to irresistible.

Absolutely Delicious Classic Shepherd’s Pie The best shepherd’s pie with the healthiest ingredients. Your whole family is going to love this absolutely delicious classic shepherd’s pie.

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How To Make Gluten Free Lamb Stew In Your Slow Cooker

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How to Make Gluten Free Lamb Stew In Your Slow Cooker with only five easy cooking steps for a savory stew. Perfect when you have a busy schedule.

Course Dinner

Cuisine American

Keyword lamb stew, slow cooker lamb stew

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 4

Calories 476kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons extra virgin olive oil divided
• 1 onion diced
• 1 carrot diced
• 1 stalk celery diced
• 1-2 pounds lamb stew meat cut into one-inch cubes
• 1/4 cup gluten-free all purpose flour
• 1 cup gluten free chicken broth I like Herb Ox or Pacific
• 1 8- ounce can tomato sauce
• 1 teaspoon parsley
• 1/2 teaspoon mint flakes
• 1/2 teaspoon dill weed
• 1/8 teaspoon cinnamon
• 1 teaspoon salt
• dash of pepper
• 1 pound of brussels sprouts trimmed of outer leaves and knobby end then cut each in half

Instructions

• Sauté diced onion, carrots and celery in 3 tablespoons of olive oil over medium heat for about 4 minutes. Spoon into the bottom of your slow cooker.
• Dredge lamb in flour, add 1 tablespoon of oil to the same pan and brown meat on all sides. Spoon into your slow cooker.
• Add broth, tomato sauce and seasonings to slow cooker and mix.
• Cover and cook on low for 7 hours.
• 30 minutes before the stew is done, add the brussels sprout halves. You can also substitute green beans or peas depending upon your taste.

Notes

• If you’re following a low-carb way of eating, you can just skip dredging the lamb in flour.
• I love this hearty stew. Feel free to change it up according to your taste. What would you include? In place of Brussels sprouts, you can go with green beans or peas. You can also add potatoes cut into 1-inch pieces.
• Serve with crusty gluten free bread to sop up the gravy. Yum.
• Leftovers will keep in an airtight container in the fridge for 4-5 days.

Nutrition

Calories: 476kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.