De-li-shis All-Day Lentil Lamb Stew

If you like lamb here’s an easy and delicious lamb stew recipe for you.  You can start it in the morning and let it simmer all day.  Your house will smell great and your dinner will be easy and everyone will be happy, right?

All-Day Lentil Lamb Stew

  • 1 lb lamb stew meat
  • 1 onion
  • 1 leek
  • 1 12oz bottle beer or dry hard cider
  • 3 small or 2 large carrots
  • 2 stalks celery
  • 3-4 cups fresh baby spinach leaves
  • 1 tomato
  • 1 cup dried green lentils
  • 24 oz water
  • 1 large or 2 small potatoes
  • salt and pepper to taste

Heat a Dutch oven or other cast iron pan (or a heavy bottomed pot if you don’t have cast iron) on the burner over almost high heat.  When the pan is hot drop the lamb into the pan so each piece is touching the pan.  While the meat is browning (you will have to turn it a couple times) chop the onion and clean and chop the leek into 1/4 inch pieces.  Add to the pan with the meat and toss a few times to start to brown the vegetables.  Pour the beer or cider into the pan, stir well.  Peel or wash the carrots and cut into bite-sized chunks and add to the pan.  Wash and cut the celery in the same size pieces as the carrots.  Add the spinach straight to the pan.  Cut the tomato into chunks and add to the pan.  Add the lentils and the water, stir everything so it is well covered with water.  Turn the heat down to a low simmer, cover the pot and leave to cook for at least 4-6 hours.  You can give it a stir a couple times but if the lid is tight-fitting you shouldn’t need to add more water.  An hour before you want to serve the stew peel and cut the potato into the same bite-sized pieces.  Add them to the stew and make sure they are submerged in the liquid so they can cook.  10 minutes before serving taste the stew and add salt and pepper to your taste.  Serve the stew hot in bowls over rice, mashed potatoes, egg noodles, or thick bread chunks.  If you want to use a CrockPot or other slow cooker follow the same instructions for browning the meat and onions and then deglazing with the beer or cider.  Scrape the bottom of the pan carefully to get up all the fond then put the food into the slow cooker.  Follow the rest of the instructions as written.  Enjoy.

 

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