I didn't "pre-prep" anything. If I'm using my crockpot as a time saver, then I don't want to be searing or sauteeing (and having extra pots & pans to wash), so this is a "dump and go" ~ except for thickening the sauce a little and adding the peas about an hour before you want to serve it (the peas turn yucky green if you add them too soon).
I did put the lamb & veggies in ~ then whisked everything else together (except for the cornstarch) and poured it over the top. Don't worry if it doesn't quite cover everything ~ as it all cooks, that should be more than enough liquid in there.
Inexpensive CROCKPOT LAMB STEW
lamb stew (about 1-1/4 to 2-1/2 lbs, but might need to add more liquid for the larger one)
about 2 cups water w/2 tsp. beef Better than Bouillon (or 2 cups beef stock)
1/2 cup red wine ................................................2 tsp. balsamic vinegar
2 tsp. extra-virgin olive oil.................................2-4 tsp. rosemary (depends how much you like)
1 tsp. dried tarragon ..........................................maybe 2-4 tsp. Kosher salt
about 1-2 tsp. ground pepper
about 8-10 baby carrots (cut in half) or 2-3 big carrots, peeled and cut into chunks
3 stalks celery, sliced........................................5-8 baby red potatoes, cut in 1/2 (or 1/3s)
1 small box mushrooms, cut in half...................1/2 large white onion, cut in chunks
3-4 tsp. crushed/minced garlic
(anything else you want in there, but I wouldn't put in broccoli, cabbage or Brussels sprouts b/c they can smell up your kitchen when they cook that long)
***
about 1 cup frozen peas (can still be frozen)
about 1 heaping TB cornstarch
***
Even though my ancient crockpot (1967 and still works perfectly) has a thick earthenware pot which nothing seems to stick to, I still spray it with olive oil non-stick spray. Then put the lamb in, and everything else around it. I tried to poke the potatoes down into the liquid, but after a couple of hours there was lots of liquid in there, so no worries. I put it on high for the first hour, and then low for about 6 hours. Then I took about 3/4 cup of the hot liquid out and whisked the cornstarch in there until it was smooth ~ whisking that back into the liquid in the crockpot. I sprinkled the peas on top (if they're not covered with liquid that's fine). I think it went for another hour (maybe a little longer). Enough for me & my husband with leftovers.
I decided we needed biscuits but didn't feel like cleaning up flour from the kitchen counter again (I'd been baking all day).
BISQUICK ROSEMARY BISCUITS
about 2-1/4 cups Bisquick ...............................about 2 tsp. rosemary
2/3 cup milk (I used plain unsweetened oatmilk)
about 1 TB extra-virgin olive oil
Just a wooden spoon and a big bowl to mix it all up. I used an ice cream scoop to put them on the baking sheet (lined with parchment paper) and got 7 pretty big biscuits. I baked them at 425 for about 12 minutes.
SIDE NOTE: Hubby never said anything about it being lamb and had a big bowl, so that sauce made a big difference. (I know most recipes use Worcestershire for stews like this, but have you ever read the label on that? Yikes! That's why I use so much balsamic instead!)