lamb stew crock pot recipe

Written BySheba G Updated On
lamb stew crock pot recipe
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The Best lamb stew crock pot recipe

I started making this lamb stew in the crock pot years ago when I needed something I could get going in the morning and not think about again until dinner. Lamb shoulder is an affordable cut and the slow cooker does the work of breaking it down, so I get tender meat and a rich broth without standing over the stove. All I do is brown the lamb, load up the pot with onions, carrots, celery, and potatoes, add stock and a little tomato paste, and walk away.

My kids eat this without a fight, which is saying something in my house. They scoop it up over mashed potatoes or egg noodles and ask for the leftovers the next day. I make it on regular weeknights when our schedule is packed and it works just as well for a Sunday dinner with my parents or a holiday table when I need something hearty that feeds a crowd. It is the kind of meal that works whether you are cooking for picky kids or guests.

Lamb is a good source of protein and iron, and this stew is mostly real, whole ingredients, so it fills everyone up without being heavy or greasy. The vegetables cook down into the broth and the lamb stays lean when you trim it, which makes it a solid option for everyday eating. It is warm and filling and gets better the next day, so I usually make a full pot and plan on leftovers.

Slow Cooker Lamb Stew

Slow Cooker Lamb Stew

4.5 from 1268 votes

Tender chunks of lamb shoulder simmer all day with potatoes, carrots, and celery in a savory red wine and herb broth. A quick stovetop browning step builds deep flavor before everything goes into the crock pot.

Prep Time25 mins
Cook Time7 hrs 30 mins
Resting Time0 mins
Total Time7 hrs 55 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

3 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch chunks
2 tsp kosher salt, divided
1 tsp ground black pepper
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 1/2 cups low-sodium beef broth
1 cup dry red wine or additional beef broth
1 lb Yukon Gold potatoes, cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
2 celery stalks, sliced 1/2 inch thick
1 tbsp Worcestershire sauce
4 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
1 sprig fresh rosemary

For Finishing

2 tbsp all-purpose flour
3 tbsp cold water
1 cup frozen peas
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Pat the lamb chunks dry with paper towels and season with 1 teaspoon of the salt and the black pepper. Drying the meat well helps it brown instead of steam.
2Heat the olive oil in a large skillet over medium-high heat. Brown the lamb in three batches, about 3 to 4 minutes per side, until deeply browned on the outside. Transfer each batch to the slow cooker.
3Lower the heat to medium and add the onion to the same skillet. Cook for 4 to 5 minutes, stirring, until softened and lightly golden. Add the garlic and tomato paste and cook 1 minute more, until the paste darkens slightly.
4Pour the beef broth into the skillet and scrape up the browned bits from the bottom with a wooden spoon. Pour the entire contents of the skillet into the slow cooker.
5Add the red wine, potatoes, carrots, celery, Worcestershire sauce, remaining 1 teaspoon salt, thyme, bay leaves, and rosemary. Stir gently to combine, then cover.
6Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb separates easily with a fork and the vegetables are tender.
7For a thicker broth, whisk the flour and cold water in a small bowl until smooth. Stir the slurry into the stew, cover, and cook on high for 20 to 30 minutes, until the liquid coats the back of a spoon.
8Fish out and discard the bay leaves, thyme stems, and rosemary sprig. Stir in the frozen peas and let the stew sit uncovered for 10 minutes to heat them through. Taste and adjust the salt, then scatter the parsley over the top before serving.

🔧Equipment

6-quart slow cooker
Large skillet
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Small bowl for the slurry

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 640mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: Lamb shoulder gives the most tender result because its connective tissue breaks down during the long cook; leg of lamb works but will be slightly firmer. Browning the meat is the one step worth doing, since it builds most of the stew’s flavor. If the broth looks thin at the end, make the flour slurry; if it is already thick, skip it. Leftovers keep in the refrigerator for up to four days and freeze well for up to three months. Nutrition values are estimates calculated per serving and will vary with the cut of lamb and the broth used.

Watch Video Of How Slow Cooker Lamb Stew Works

This slow cooker lamb stew is the kind of meal I keep coming back to because it handles the cooking while I handle everything else, and it feeds a crowd without me standing over the stove. I make it for Sunday dinners, holiday get togethers, and casual potlucks where everyone shows up hungry, because it scales easily and tastes just as good after sitting a few hours. If you want a dish that makes a family gathering feel easy and generous, this is the one I reach for.

❓ Frequently Asked Questions About Slow Cooker Lamb Stew

1. Can I use lamb shoulder instead of stew meat?

Yes. Shoulder is actually one of the best choices for a slow cooker because its connective tissue breaks down into gelatin, giving you tender meat and a naturally thick sauce. Ask your butcher to cut it into 1½- to 2-inch chunks and trim any large pockets of fat. Lamb neck and shank work too, but they need a bit longer in the pot, so plan on the upper end of the cook time.

2. How long should lamb stew cook in a crock pot?

Plan on 7 to 8 hours on low or 4 to 5 hours on high. Lamb needs time for the collagen to soften, so low and slow gives the best texture. If your crock pot runs hot, check at the 6½-hour mark on low. The stew is done when a chunk of lamb shreds easily under a fork and the vegetables are fully tender.

3. Why did my lamb stew turn out tough?

Toughness almost always comes down to cut or time. Lean cuts like leg or loin dry out in a slow cooker—stick with shoulder or neck. Undercooking is the other culprit; lamb can look cooked through while the connective tissue is still firm. Give it another hour on low. Also avoid lifting the lid repeatedly, since each peek drops the internal temperature and stretches the cook time.

4. Do I need to brown the lamb before adding it to the slow cooker?

It is not required, but it does add depth. Searing the cubes in a hot skillet for 2 to 3 minutes per side builds browning that the moist slow-cooker environment cannot create on its own. If you skip it, add a tablespoon of tomato paste and a splash of Worcestershire or soy sauce to the pot to replace some of that savory base. Either way, pat the meat dry and season it well first.

5. Can I add potatoes and other vegetables at the start?

Yes, with one adjustment. Root vegetables like potatoes, carrots, and parsnips hold up well over a long cook, so cut them into even 1-inch pieces and layer them at the bottom of the pot where they get the most heat. Quicker vegetables such as peas, green beans, or chopped zucchini should go in during the last 20 to 30 minutes so they keep their color and bite.

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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