Slow Cooker Italian Lamb Stew
- 1 of 1 Season 1 1/4 lbs lamb stew meat with 1/4 tsp each salt and black pepper. In a large skillet, heat 1 tbsp olive oil over high. Brown lamb on all sides, turning, 5 minutes; transfer to slow cooker. Add 1 large chopped yellow onion to skillet and saute 3 minutes. Transfer onion to slow cooker along with 2 cloves sliced garlic, 2 large carrots, cut into 1-inch pieces, 1 can (14.5 oz) fire-roasted tomatoes, 1/2 cup red wine, 1/4 cup water and 1 bay leaf. Cover and cook on HIGH for 4 hours or LOW for 7 hours. When lamb is tender enough to cut with a fork, add 1 can (15 oz) cannellini beans and 2 big handfuls baby spinach, stir, cover and let stand 5 minutes. Remove bay leaf. Ladle into bowls and top each serving with 1 tsp jarred basil pesto.
Servings Per Recipe: 5
Per Serving: 626 mg sodium, 27 g carb., 7 g fiber, 7 g sugar, 22 g pro., 292 kcal cal., 9 g Fat, total, 2 g sat. fat