A delightful German-inspired lamb stew cooked in a slow cooker, perfect for a comforting meal.
Heat the olive oil in a skillet over medium heat and brown the lamb cubes on all sides.
Browning the lamb enhances its flavor and seals in the juices.
In a mixing bowl, combine the flour, salt, caraway seed, and rosemary. Toss the browned lamb cubes in this mixture to coat them evenly.
Ensure the lamb is evenly coated for a consistent flavor.
Place the coated lamb cubes into the slow cooker. Add the onion, beef broth, and tarragon vinegar. Stir to combine.
Layer the ingredients evenly in the slow cooker for uniform cooking.
Cover and cook on low for 8-10 hours, or until the lamb is tender.
Cooking on low heat ensures the lamb becomes tender and flavorful.
Mix the remaining flour with water to create a slurry. Stir this into the slow cooker and cook on high for 30 minutes to thicken the sauce.
Whisk the slurry well to avoid lumps in the sauce.
Stir in the sour cream just before serving.
Adding the sour cream at the end prevents it from curdling.
Serve the stew over buttered noodles or mashed potatoes. Garnish with fresh herbs if desired.
A sprinkle of fresh parsley adds a pop of color and freshness.
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