Slow Cooked Lamb Stew in Pappardelle Pasta

An easy comfort food that’s full of flavor and nutrients. The lamb is so tender and moist, which is complemented by the herby, sweet, and tangy sauce that comes from all-natural ingredients. Another good thing about this recipe is that you can make it ahead of time and divide them into meal containers for later consumption.

Course Main Course

Cuisine American, Mediterranean

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings servings

Calories 361kcal

Ingredients

1 teaspoon extra-virgin olive oil
6 pieces garlic cloves smashed slightly
1 1/2 pounds lamb steak cut against the grain into 8 pieces
½ teaspoon salt
½ teaspoon pepper
3 cups fresh tomatoes chopped
1/4 cup homemade, unsalted bone broth
1 piece carrot chopped
2 pieces bay leaves
2 sprigs fresh thyme
16 ounces gluten-free pappardelle pasta
Parsley for garnish as needed

Instructions

In a small skillet set over medium-high heat, sauté garlic in EVOO for about 2 minutes or until fragrant and lightly browned. Transfer to a bowl and keep aside.
Season the lamb with salt and pepper. Using the same skillet, sear for 2 minutes per side. Then, transfer to a 6-quart slow cooker. Don’t forget to add in the fond (the bits and drippings that get stuck at the bottom of the pan) as this is one secret to a flavorful dish!
Pour in the tomatoes and broth. Add in the sautéed garlic followed by carrots, bay leaves, and thyme.
Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs after.
Meanwhile, cook the pasta according to package directions. Drain, return to the pot and add the sauce from the slow cooker. Crank up the heat and cook, stirring frequently, for about 1 minute or until well-combined.
Divide among 8 serving bowls or containers (for later use) and top each with freshly chopped parsley. Serve hot and enjoy!

Notes

Discarding the herbs, especially bay leaves, is an important step. Otherwise, you’ll end up with a pungent and bitter meal. Not to mention that its sharp edges can also cut the mouth, cause choking, or even wound your digestive tract.
You may put bay leaves and thyme on a sachet d’épices sack so it’s easier to remove once the meat is cooked. You can also use a cheesecloth tied with twine or a loose-leaf tea bag.
For a high-fiber option, feel free to substitute pappardelle pasta with an equal amount of quinoa.

Nutrition