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Slow Cooker Lamb Stew Recipe

ByMadison
Jump to Recipe· 4.9 from 133 reviews

If you’re anything like me, nothing beats coming home to a warm, hearty meal that’s been slowly transforming into a rich, comforting stew all day long. This Slow Cooker Lamb Stew Recipe is just that kind of magic — tender chunks of lamb, perfectly cooked vegetables, and deep flavors melded together without you having to hover over the stove. It’s a go-to when I want something nourishing yet effortlessly impressive for family dinners or weekend gatherings.

What makes this Slow Cooker Lamb Stew Recipe especially worth trying is how the slow cooking process turns the meat incredibly tender, soaking up all those lovely savory notes from the broth, thyme, and red wine. Plus, it’s totally hands-off, leaving you free to focus on other things or just relax. Trust me, once you get the hang of it, this recipe will become a favorite you’ll want to make again and again.

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Why You’ll Love This Recipe

  • Hands-Off Cooking: Let your slow cooker do the work while you relax or tackle other tasks.
  • Rich, Deep Flavors: The lamb simmers slowly with herbs and wine, resulting in a stew packed with savory goodness.
  • Tender, Melt-in-Your-Mouth Meat: Slow cooking ensures the lamb becomes irresistibly soft and flavorful.
  • Perfect for All Seasons: Cozy enough for chilly days, yet easy enough to prep any time you crave comfort food.
The image shows a close-up of a slow cooker filled with a rich beef stew. The stew has large chunks of tender brown beef scattered throughout a thick, dark brown sauce. There are big pieces of bright orange carrots and small, round, golden yellow potatoes mixed evenly among the beef. Tiny green herbs are sprinkled on top, adding a fresh look. A wooden-handled black ladle is partially submerged in the stew, resting on the side of the slow cooker, which is black. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 6.1 this …

Ingredients You’ll Need

Each ingredient here plays its part in building layers of flavor — from the richness of lamb and red wine to the sweetness of carrots and aromatic thyme. When shopping, look for fresh herbs and good quality lamb to really elevate your stew.

  • Boneless Lamb: Choose well-marbled pieces for the best tenderness and flavor.
  • Flour: Helps create a nice crust on the lamb and thickens the stew slightly.
  • Oil: A neutral oil like vegetable or canola works best for browning.
  • Onion: Adds sweetness and depth once softened.
  • Minced Garlic: A little punch that complements the lamb perfectly.
  • Celery: Adds subtle earthiness and texture.
  • Tomato Paste: Intensifies the stew’s savory profile with a slight tang.
  • Red Wine: Use a dry wine you’d enjoy sipping — it imparts a nice richness.
  • Carrots: Bring natural sweetness and color.
  • Baby Potatoes: Their size means they cook evenly without falling apart.
  • Bay Leaf: Infuses warm, herbal notes throughout the stew.
  • Beef Broth: Always warm or hot — it keeps the cooking temperature steady and flavorful.
  • Fresh Thyme: Nothing beats fresh herbs for an authentic aroma.
  • Salt and Pepper: To season perfectly and bring out every ingredient’s best.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Slow Cooker Lamb Stew Recipe is — it invites creativity depending on your mood or what’s in season. Feel free to swap or add veggies and herbs to make it your own family favorite.

  • Mushroom Addition: I sometimes sauté mushrooms separately and toss them in 30 minutes before the stew’s done; it adds a lovely earthy dimension.
  • Green Peas: Stir in fresh or frozen peas about 15 minutes before serving for a pop of color and sweetness.
  • Spicy Kick: Add a pinch of chili flakes or a diced fresh chili during the onion sauté for a subtle heat I enjoy on cooler nights.
  • Herb Swaps: Rosemary works great if you want to switch up from thyme — both bring a fragrant aroma to the stew.

How to Make Slow Cooker Lamb Stew Recipe

Step 1: Prepare and Brown the Lamb

Start by patting your lamb chunks very dry with paper towels—this little step makes a world of difference in helping the flour stick for an even coat. Season generously with salt and pepper, then toss with flour until each piece is well coated. Heat oil in a heavy-bottom pan and brown the lamb in batches without crowding; around 2-3 minutes per side over medium-high heat will give you that beautiful crust. I like to keep the browned lamb covered on a warm plate to retain moisture before adding back in.

Step 2: Sauté Aromatics and Deglaze

In the same pan, toss in chopped onion, minced garlic, and celery, letting them soften until the onions become translucent. Stir in the tomato paste and cook on low for about a minute to mellow that sharp edge. Next, pour in about a third of the red wine and half a cup of warm beef broth, scraping up those tasty little browned bits from the bottom — this deglazing step is pure flavor gold. Let it simmer for 3-4 minutes to cook off the alcohol.

Step 3: Combine and Slow Cook

Transfer the sautéed mixture, browned lamb, carrots, baby potatoes, bay leaf, thyme sprigs, and remaining beef broth into your slow cooker. Give everything a gentle stir and check the seasoning—you can always adjust later, but this is a good time to taste. Set the slow cooker on low for about 8 hours, or high if you’re short on time, for around 4 hours. The long, slow cooking is what tenderizes the lamb and marries all the flavors harmoniously.

Step 4: Serve and Enjoy

Once your stew is ready, fish out the bay leaf and thyme sprigs. I like serving it piping hot with crusty bread to soak up all that delicious gravy. Whether you gather around the dinner table or enjoy leftovers the next day, this Slow Cooker Lamb Stew Recipe always feels like a warm hug on a plate.

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Pro Tips for Making Slow Cooker Lamb Stew Recipe

  • Dry the Lamb Thoroughly: This helps the flour stick better, which leads to a nicer sear and a richer stew.
  • Don’t Crowd the Pan When Browning: Overcrowding steams the meat instead of browning; do it in batches for deep flavor.
  • Use Warm Broth When Slow Cooking: Adding cold liquid lowers the temperature and extends cooking time.
  • Season in Layers: Taste and adjust seasoning halfway through cooking to get the perfect balance.

How to Serve Slow Cooker Lamb Stew Recipe

A white bowl filled with thick beef stew showing several chunks of brown beef and large pieces of orange carrots, submerged in rich dark brown gravy. The stew is sprinkled with small bits of green herbs on top. Inside the bowl, to the side, a silver fork and spoon rest partially in the stew. In the background on the white marbled surface, there is a piece of bread with a rough texture and slices of a lighter bread. Nearby is another white bowl containing the same stew and a small wooden bowl with black pepper, with some green herb sprigs scattered around. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually sprinkle some fresh chopped parsley or extra thyme leaves on top right before serving — it brightens the stew and adds a lovely fresh note. A swirl of crème fraîche or a dollop of Greek yogurt is another favorite of mine, lending a smooth creaminess that balances the savory richness.

Side Dishes

This lamb stew pairs beautifully with rustic crusty bread, perfect for soaking up every drop of the sauce. For a heartier meal, I serve it alongside creamy mashed potatoes or buttery polenta, which soak up the stew’s flavors wonderfully.

Creative Ways to Present

Once, for a family get-together, I served this lamb stew in individual rustic bread bowls — it was a hit and made the dinner feel extra special and cozy. For a fancier occasion, you can ladle the stew over creamy Parmesan risotto and garnish with microgreens for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where the stew keeps nicely for up to 3 days. The flavors often deepen overnight, making the next day’s meal even better — if you can resist eating it all in one sitting!

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to cool it completely before freezing, and thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen the sauce if it thickened too much in the fridge. Microwave reheating also works well if you’re in a hurry—just cover the dish to keep moisture locked in.

FAQs

  1. Can I use bone-in lamb for this Slow Cooker Lamb Stew Recipe?

    Absolutely! Bone-in lamb will add extra depth of flavor to your stew. Just remember that it might require a bit more cooking time to become tender compared to boneless cuts.

  2. What type of red wine is best for this recipe?

    Choose a dry red wine you enjoy drinking, like a Cabernet Sauvignon or Merlot. Avoid sweet wines as they can alter the stew’s flavor balance.

  3. Can I make this Slow Cooker Lamb Stew Recipe on the stovetop instead?

    Yes! Use a heavy-bottomed pot or Dutch oven to brown the lamb and cook the stew. After adding all ingredients, simmer on low heat for 80-90 minutes or bake in the oven until the meat is tender.

  4. How do I thicken the stew if it’s too thin?

    You can simmer it uncovered for the last 15-20 minutes to reduce the liquid, or stir in a slurry of flour or cornstarch mixed with cold water to thicken quickly.

  5. Is it okay to add other vegetables?

    Definitely — things like parsnips, turnips, or even peas work well. Just add them according to their cooking times to avoid overcooking.

Final Thoughts

This Slow Cooker Lamb Stew Recipe has been such a comforting go-to for me — a recipe that fills the house with cozy aromas and brings everyone together at the table. I hope you find it as rewarding and delicious as I do, especially knowing it’s easy to prepare and forgiving to cook. Give it a try on your next slow cooker day and watch it become a staple you’ll love making again and again!

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Slow Cooker Lamb Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 133 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: European
Print Recipe

Description

A hearty and flavorful Slow Cooker Lamb Stew featuring tender lamb chunks, aromatic vegetables, and rich tomato and red wine broth. This comforting stew is slow-cooked to perfection, making it an ideal meal for cozy days, served best with crusty bread.

Ingredients

Units Scale

Lamb and Coating

  • 750 grams (1.5 pounds) Boneless Lamb, cut into chunks
  • 2 Tablespoons Flour
  • Salt and Pepper, to taste

Sauté Ingredients

  • 2 Tablespoons Oil
  • 1 large Onion, chopped
  • 1 Tablespoon Minced Garlic
  • 1 Stalk Celery, chopped
  • 3 Tablespoons Tomato Paste

Liquids and Broth

  • 1/2 cup Red Wine
  • 3 cups Beef Broth (preferably hot/warm for cooking)

Vegetables and Herbs

  • 2 large Carrots, chopped
  • 2 cups Baby Potatoes, halved
  • 1 Bay Leaf
  • 2-3 Sprigs Fresh Thyme

Instructions

  1. Prepare and Coat Lamb: Pat dry lamb chunks thoroughly to remove excess moisture. Season with salt and pepper, then sprinkle flour over the pieces and toss well until evenly coated. This ensures even browning during searing.
  2. Sear Lamb Chunks: Heat 2 tablespoons oil in a heavy-bottom skillet or pan over medium-high heat. Add the lamb chunks in two batches to avoid overcrowding. Brown each side for 2-3 minutes until a deep golden crust forms. Remove and keep the browned lamb pieces covered to retain moisture.
  3. Sauté Vegetables: In the same skillet, add chopped onion, minced garlic, and celery. Sauté until onions soften and become translucent, about 3-4 minutes. Stir in tomato paste and cook on low heat for about 1 minute to develop flavor.
  4. Deglaze Pan: Pour in 1/3 cup red wine and 1/2 cup beef broth to deglaze, scraping the bottom of the pan to lift any browned bits. Let it simmer for 3-4 minutes so the alcohol evaporates and flavors meld.
  5. Assemble in Slow Cooker: Transfer the browned lamb chunks, sautéed vegetables mixture, remaining beef broth, carrots, baby potatoes, bay leaf, and fresh thyme sprigs to the slow cooker. Check for seasoning, adjust salt and pepper as needed.
  6. Slow Cook: Cook on low for 8 hours or on high for 4 hours until the lamb is tender and flavors are well combined.
  7. Serve: Remove bay leaf and thyme sprigs. Serve the lamb stew hot with crusty bread for dipping.
  8. Optional Stovetop Method: Using a thick bottom pot or Dutch oven, brown lamb and sauté vegetables as described. After deglazing, add all ingredients, bring to a simmer over medium-high heat, then cover and reduce heat to low. Cook for 80-90 minutes until lamb is fork-tender. Alternatively, transfer to oven and cook as needed.

Notes

  • Always use warm or hot beef stock when adding to help maintain cooking temperature and avoid cooling down the stew.
  • If adding mushrooms, sauté separately and add 30-45 minutes before the end of cooking time to retain their texture and flavor.
  • Green peas should be stirred in just 15 minutes before finishing to prevent overcooking.
  • Do not overcrowd the pan when searing lamb to ensure proper browning.
  • Serving with crusty bread complements the rich stew and is recommended for a complete meal.

Nutrition

  • Serving Size: 1 cup (approx. 250g)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 80 mg

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