Moroccan Lamb Stew for your Slow Cooker

I know it’s Spring, but truth be told I never stop using my slow cooker – whether hot or cold, I love soups and stews. The first time I made this Moroccan Lamb Stew recipe it felt like I big risk because come on – olives in a sweet tasting stew? I don’t think so. I’m not even a fan of olives really – but it works. For whatever reason it worked beautifully and deliciously.

I was convinced it would be a big fail, but instead it’s one of my favourites! There are so many flavours and textures in this stew it literally blows my mind every time I do it – and it’s incredibly easy and straight forward to do.

It just goes to show you that you never know what recipes might work out and become a favourite, so you might as well try to do it. After all, you never know what you’re missing out on if you don’t try. Sometimes recipes don’t turn out exactly how you planned – but rarely, will they be completely inedible – maybe just one or two times 😉

gluten free stew

Moroccan Lamb Stew

Modified by Sarah Maughan from…somewhere…

Ingredients:

2lbs lamb stewing meat (or beef – when I finally decided to take pictures I used beef in the above image)
1 tbsp olive oil
1 onion, chopped into large chunks
3 cloves garlic, minced
1/2 serrano chile pepper, ribs and seeds removed, chopped finely
1/2 cup red wine
1 cup beef stock* (homemade preferably but store bought is a-ok, gluten free if necessary)
3 tbsp balsamic vinegar
3 carrots, cut into large rounds
2 parsnips, cut into large rounds
1/2 cup dried apricots
1/2 cup pimento stuffed green olives
2 tbsp honey
1 tbsp oregano
2 tsp cumin
sea salt & pepper
1 1/2 tbsp corn starch (mixed in 1/4 cup cold water)
2 large handfuls finely chopped kale

*add more beef stock if you prefer more liquid – sometimes I add 1 1/2 – 2 cups depending on the juice from the veggies – but wait until close to the end to do this

Directions:

1. Turn your oven on to the broiler. Add stew meat to a lined baking pan and broil for 3 – 4 minutes per side. Transfer the stew meat and the juices it creates to the slow cooker. Turn the slow cooker on high (4 hours) or low (8 hours).

2. Add olive oil, chopped onion, garlic and serrano chile to a pan and sautee until onion is  translucent – transfer to the slow cooker

3. Add all of the other ingredients into the slow cooker except the corn starch and kale – leave on high for 4 hours or low for 8 hours

4. Approximately 20 -30 minutes before you’re ready to eat, turn your slow cooker to high – if it’s not already on high – and mix the corn starch in 1/4 cup cold water and add to stew. Add kale (or steam separately and add on top like I did in the pic above) and wait for stew to thicken and kale to wilt.

Serve over brown rice, kasha, or nothing!

Freezes exceptionally well.

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!


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2 Comments

  1. Carroll Baldwin

    So glad you are back! I am a friend of Aunt Maureen’s and your Mom’s (ski buddies)living on Vancouver Island, the Cowichan Valley to be exact!
    Luv your recipes and your attitude towards life!
    Cheers!
    PS Just about to try the Moroccan Lamb Stew. Fresh local Salt Spring Island lamb is now available.

    • Thanks Carroll! Hope you like it and that lamb sounds so fresh and delicious! I will try and post more recipes ongoing – been a busy year 🙂

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