Slow Cooker Lamb Stew
Slow Cooker Lamb Stew is the ultimate comfort food for any season. With a perfect blend of tender lamb, hearty vegetables, and savory herbs, this dish will surely warm your heart and soul. The best part? It’s incredibly effortless to prepare.
I’ve not always been a fan of lamb because of its gamey flavor. So when a friend recently served it at a potluck dinner, I was less than enthusiastic. But then the amazing aroma of the stew got me to try it, and it was incredibly delicious!
Since then, it regularly makes an appearance on special occasions because it is super easy and stress-free. Simple ingredients and minimal prep time deliver tons of flavor in every spoonful. This one-pot lamb stew is sure to become a favorite.
What Makes Slow-Cooker Lamb Stew Special?
Stewing is a great way to turn tougher cuts of meat into a delicious, melt-in-your-mouth meal. While lamb is generally considered a tender meat, it depends on the cut and cooking method. However, you can’t go wrong with this slow cooker recipe for minimal effort, succulent lamb, and tasty vegetables all in a one-pot meal.
Recipe Ingredients
- Lamb – The leading player lends a distinct, almost gamey flavor to your stew.
- Aromatics – Onion, green onions, garlic, bay leaves, fresh thyme, smoked paprika, and tomato paste come together to create extraordinary layers of flavor.
- Flour – Thickens the stew without compromising the flavors.
- Vegetables – Potatoes, carrots, mushrooms, and peas add substance and body to your stew for the perfect one-pot meal.
- Broth – If you don’t have broth, water works, but the flavors won’t be as intense.
- Bouillon Powder – Vegetable, beef, or chicken broth is a great way to introduce depth to your cooking.
How to Make Slow-Cooker Lamb Stew
Prep the Stew
- Season – Generously season the lamb with salt and pepper to thoroughly cover all sides.
- Add Thickener – Add the flour and mix to coat the lamb. (Photos 1-2)
- Sear – Heat the oil in an oven-safe Dutch oven pan over medium heat. Add lamb and brown well, turning once, 2-3 minutes per side, until lamb browns. Don’t overcrowd the pan; cook in batches if necessary. (Photos 3-4)
- Sauté – Add the onions, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes or until the onions are translucent. Add tomato paste and bouillon, and stir for another minute. Add water or broth to the skillet, scraping the sides. Heat it to a boil, then turn off the heat and pour the stew into the slow cooker. (Photos 5-6)
Slow Cook It
- Add Vegetables – Throw carrots, potatoes, and mushrooms into the slow cooker and salt according to preference. (Photo 7)
- Slow Cook – Cover the slow cooker and simmer on high for 3-4 hours or low for 6-7 hours.
- Add Peas – Throw in the peas during the last hour of cooking. (Photo 8)
- Serve – Ladle the stew into a bowl, garnish with parsley, and serve with bread.
Recipe Variations
- Add ½-1 cup of beer or red wine with the beef broth for a rich, earthy flavor.
- If you don’t have lamb, you can use beef. Simply replace the lamb with beef and use beef broth instead of chicken broth.
- You can also make lamb stew in a pressure cooker for a fast meal. Follow the instructions above and cook for 30 minutes on high. Safely release the pressure, add the peas, and cook for another 5 minutes.
Tips and Tricks
- The best cut is from the lamb shoulder or leg, which delivers the ideal tenderness and flavor for lamb stew.
- Cut the vegetables into equal size pieces so they cook evenly.
- Prep all the vegetables before browning the meat so they are ready to go in as soon as the lamb goes in.
Make-Ahead Instructions
This recipe is a great make-ahead (a day or two) because the flavor continues to develop as it sits in the fridge. Then reheat it on the stovetop for a quick, delicious meal.
Stews tend to thicken as time passes. If you prefer a thinner stew, just add more broth when reheating.
Serving and Storage Instructions
Lamb stew is best served piping hot, especially on a cold evening.
Refrigerate leftover lamb stew in an appropriate container for up to four days.
It’s best to freeze the lamb stew without the potatoes because they don’t keep their texture well when thawed. Cool the stew to room temperature and transfer it to a freezer-safe airtight container. Freeze for up to three months. When ready to enjoy, thaw it in the fridge overnight and heat it on the stove or microwave.
FAQs
Browning or searing the meat caramelizes it, locks in the flavor, and gives the stew a richer, deeper flavor and color.
Unfortunately, yes. Lamb can become stringy and dry if it cooks for too long and won’t have the same tender juiciness. However, if that happens, you can save it by removing the bones and pureeing the meat for a cream-style soup.😉
What Goes With Slow Cooker Lamb Stew
While this lamb stew can be enjoyed as a stand-alone dish, it is versatile and goes well with a number of sides. Try it with crusty, freshly baked bread, like pita or sweet potato cornbread. Or ladle it up on a warm bed of either seasoned rice or this fragrant rice pilaf. Dumplings are also a perfect accompaniment to stew on a cold night.
More Brilliant Lamb Recipes to Try
Conclusion
This lamb stew is a healthy comfort food that pretty much cooks itself and brings joy to the table. Are you looking for easy, satisfying meals for your family? Look at my YouTube videos for more great ideas.
Watch How to Make It
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Slow-Cooker Lamb Stew
Ingredients
- 2 pounds (900g) boneless lamb, cut into chunks
- ¼ cup flour
- ¼ cup (60ml) canola oil
- 1 medium onion, diced
- 1 tablespoon (3g) garlic, minced
- 2 bay leaves
- 2 tablespoons (33g) tomato paste
- 1 teaspoon bouillon powder
- 1 tablespoon (1g) fresh thyme
- 1 teaspoon (2g) smoked paprika
- 2 cups (470ml) broth (or water) or more
- 2-3 green onions, diced
- 1-2 pounds potatoes, cut into large chunks
- 2-3 large carrots, cut into large chunks
- 8-10 ounces (227-284g) mushrooms
- 1 cup (150g) peas
- Salt and pepper to taste
- 2-3 tablespoons (8-12g) parsley (optional)
Instructions
- Season lamb with salt and pepper to thoroughly cover all sides.
- Add flour and mix to coat the lamb.
- Heat the oil in an oven-safe Dutch oven pan over medium heat. Add lamb and brown well, turning once, about 2-3 minutes per side, until lamb browns up. Do not overcrowd the pan. Cook in batches, if necessary.
- Add onions, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes until the onions are translucent.
- Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet and scrape the sides. Bring to a boil, remove from the heat, and pour into the slow cooker.
- Then throw the carrots, potatoes, and mushrooms into the slow cooker and salt according to preference.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Add the peas during the last hour of cooking.
- Turn off the heat, ladle into bowls, garnish with parsley, and serve with bread.
Tips & Notes:
- The best cut is from the lamb shoulder or leg, which delivers the ideal tenderness and flavor for lamb stew.
- Cut the vegetables into equal size pieces so they cook at the same rate.
- Prep all the vegetables before browning the meat so they are ready to go in as soon as the lamb goes in.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
