Slow Cooker Lamb Stew

Perhaps we should just say: any "home cooking" posts during the winter will likely involve the slow cooker.  This time around, we found a delightfully simple Lamb Stew Crockpot Recipe online and decided to give it a whirl.

The fact that it didn't involve browning the meat first was definitely a plus; it's nice to be able to just throw everything in the pot and go.  We followed the recipe pretty much to the letter except for two alterations:  

1.) we used sweet potatoes instead of potatoes (made the broth quite thick and flavorful); and 

2.) we used only one pound of lamb meat instead of two.  

Using less meat didn't impact the flavor of the dish at all.  It was still delicious with  string beans and fresh warm bread.  

 

But we did wind up with a lot more stew sauce than meat.  So next time we know that the recommended two pounds is definitely the way to go.  But in the meantime, we froze the extra stew sauce to use to spice up future leftover meat.