lamb stew slow cooker recipe

Written BySheba G Updated On
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The Best lamb stew slow cooker recipe

I have been making this lamb stew in my slow cooker for years, and it is hands down one of my favorite recipes. There is something about the way the lamb gets so tender after hours of slow cooking, and the vegetables soak up all that rich, savory broth. My kids actually ask for this on cold weekends, and my husband always goes back for seconds. It is a complete meal in one pot, which makes my life so much easier. Plus, lamb is a great source of protein and iron, so I feel good serving it to my family. Whether it is a busy weeknight or a lazy Sunday, this stew fits right in.

Slow Cooker Lamb Stew

4.8 from 1605 votes

A hearty and comforting lamb stew made easy in the slow cooker. Tender chunks of lamb simmer with root vegetables in a flavorful broth until perfect.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 pounds lamb stew meat, cut into 1 inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
3 celery stalks, sliced
1 pound potatoes, peeled and cubed
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional, can use more broth)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons all-purpose flour (for thickening)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium high heat. Working in batches, brown the lamb cubes on all sides. Do not crowd the pan. Transfer browned lamb to the slow cooker.
2In the same skillet, add the chopped onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 more minute. Transfer to the slow cooker.
3Add the carrots, celery, and potatoes to the slow cooker.
4In a small bowl, whisk together the tomato paste with about 1/2 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining broth, red wine (if using), bay leaves, thyme, rosemary, salt, and pepper. Stir everything to combine.
5Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lamb is fork tender.
6About 30 minutes before serving, remove about 1/2 cup of the hot broth from the slow cooker and whisk it with the 2 tablespoons of flour until smooth. Stir this mixture back into the stew. This will thicken the broth. Cover and cook for the final 30 minutes.
7Remove the bay leaves before serving. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

🔧Equipment

Large skillet
Slow cooker (6 quart or larger)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

Tips: For the best flavor, do not skip browning the lamb. It adds so much depth. You can also add other root vegetables like parsnips or turnips. If you do not have red wine, just use more beef broth. Leftovers taste even better the next day.

Watch Video Of How Slow Cooker Lamb Stew Works

This slow cooker lamb stew is one of those recipes that always works out, and it makes the house smell amazing all day. It is perfect for family dinners or when you have guests over because it is hearty and satisfying without a lot of last minute work. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Slow Cooker Lamb Stew

1. Can I use a different cut of lamb for this stew?

Yes, you can use lamb shoulder or lamb leg, cut into cubes. These cuts become very tender with slow cooking. Avoid using ground lamb or very lean cuts like loin, as they can dry out.

2. Do I have to brown the meat first?

Browning the meat is highly recommended. It creates a rich, deep flavor that you cannot get from just throwing raw meat in the slow cooker. It is a simple step that makes a big difference.

3. Can I add other vegetables?

Absolutely. This recipe is very flexible. You can add frozen peas in the last 30 minutes of cooking, or try adding mushrooms, parsnips, or sweet potatoes. Just keep the total volume of vegetables similar to the recipe.

4. How do I store leftovers?

Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave.

5. Can I make this stew gluten free?

Yes, you can. To thicken the stew, use a gluten free all purpose flour blend or cornstarch. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry and stir it in at the end. Also make sure your beef broth is certified gluten free.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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