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Slow Cooker Lamb Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Lamb Stew is a hearty and comforting dish perfect for a cozy meal. Tender lamb pieces are seasoned, lightly floured, and optionally browned to enhance flavor before slow cooking with vegetables, red wine, and aromatic herbs for hours. The stew combines baby Bella mushrooms, red potatoes, carrots, celery, and sweet peas to create a rich and savory one-pot meal that melts in your mouth and satisfies your hunger.

Ingredients

Meat

  • 2 lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat and cut into 1 1/2" pieces

Seasonings and Coating

  • 1 teaspoon sea salt (or to taste)
  • 1 teaspoon ground black pepper
  • 1/4 cup all-purpose flour

Vegetables

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb baby Bella mushrooms, thickly sliced
  • 1 1/2 lbs red potatoes, halved or quartered
  • 3 medium carrots, peeled and cut into 1/2" thick pieces
  • 2 celery ribs, chopped
  • 1 cup frozen sweet peas

Liquids and Sauces

  • 1 1/2 cups red wine (or broth)
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons Worcestershire sauce

Herbs and Garnish

  • 2 bay leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/4 cup parsley, finely chopped
  • Fresh rosemary (for garnish)

Other

  • Olive oil (for browning lamb)

Instructions

  1. Toss the lamb: In a large bowl, toss the boneless lamb pieces with sea salt, ground black pepper, and all-purpose flour, ensuring each piece is evenly coated.
  2. Heat oil in skillet: Place a large skillet over medium heat and add olive oil, allowing it to warm up for a minute before browning the meat.
  3. Brown the lamb: Brown the lamb pieces on each side for about 3-5 minutes, working in batches if necessary. This step is optional but recommended to lock in flavors.
  4. Transfer to slow cooker: Place the browned lamb and all remaining ingredients except the green peas — including diced onion, minced garlic, sliced mushrooms, red wine (or broth), beef broth, Worcestershire sauce, bay leaves, rosemary, red potatoes, carrots, and celery — into the slow cooker.
  5. Cook low and slow: Cover and cook on LOW heat for 7-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the lamb to become tender.
  6. Add peas: In the last hour of cooking, stir in the frozen sweet peas for a burst of color and sweetness.
  7. Garnish and serve: Once cooked, garnish the stew with freshly chopped parsley and additional fresh rosemary. Serve warm for a delicious and comforting meal.

Notes

  • Browning the lamb before slow cooking adds depth of flavor but can be skipped for convenience.
  • If you prefer, substitute red wine with additional beef broth for a milder flavor.
  • Adjust salt and pepper to taste given the saltiness of Worcestershire sauce and broth.
  • This stew tastes even better the next day as flavors continue to develop.
  • Use low-sodium broth to control sodium levels in the dish.
  • Make sure to cut vegetables uniformly for even cooking.

Find it online: https://yumbara.com/slow-cooker-lamb-stew-recipe/