1poundof brussels sproutstrimmed of outer leaves and knobby end then cut each in half
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.
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.