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Slow Cooker Lamb Stew Recipe

ByMadison
Jump to Recipe· 4.9 from 23 reviews

If you’ve been on the hunt for a comforting, melt-in-your-mouth meal that practically makes itself, you’re going to adore this Slow Cooker Lamb Stew Recipe. It’s one of those dishes that welcomes you like a warm hug after a long day. The lamb turns tender and flavorful because of the slow cooking process, and the combination of fresh herbs and vegetables makes every bite rich and satisfying.

This stew is perfect for chilly evenings when you want something hearty but not complicated. I love how you can prep most of it in under 15 minutes, pop it into the slow cooker, and come back hours later to a fragrant, ready-to-eat meal. If you’ve been curious about trying a slow cooker lamb stew recipe, this is the one I keep coming back to—and I’m excited to share all my tips and tricks so you can nail it too!

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Why This Recipe Works

  • Tender Lamb: Slow cooking breaks down the meat collagen for a rich, fall-apart texture that’s so satisfying.
  • Balanced Flavors: Tomato paste, red wine, and fresh thyme lend depth and freshness without overpowering the lamb.
  • Hands-Off Cooking: Once everything’s in the slow cooker, you’re free to focus on other things—making dinner stress-free.
  • Versatile Prep: Can be easily adapted for stovetop or oven if you don’t have a slow cooker on hand.
The image shows a close-up view of a rich beef stew inside a black pot. The stew has chunks of dark brown beef, orange carrot pieces, and small yellow potato chunks, all mixed in thick brown gravy. The surface has small green herb leaves scattered on top, adding a fresh touch. A wooden spoon with a black handle stands inside the pot, partially submerged in the stew. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Lamb Stew Recipe brings together hearty, fresh ingredients that complement the lamb perfectly. Each add flavor, texture, and color to keep the stew interesting without overwhelming the star meat.

  • Boneless Lamb: Choose a cut with some marbling like shoulder because the fat slowly renders and keeps the meat juicy.
  • Flour: Helps brown the lamb evenly and thickens the stew sauce as it cooks.
  • Oil: Use a neutral oil with a high smoke point for browning the meat.
  • Onion: Adds sweetness and depth once softened.
  • Minced Garlic: Gives aromatic warmth and umami.
  • Celery: Adds a subtle earthiness and slight crunch at the start.
  • Tomato Paste: Gives a rich, concentrated flavor and slight acidity to balance the stew.
  • Red Wine: Deepens the sauce’s flavor with subtle fruity notes and acidity; good cooking wine will do fine.
  • Carrots: Add sweetness and body to the stew.
  • Baby Potatoes: Hold their shape nicely and soak up the stew’s delicious sauce.
  • Bay Leaf: Adds a fragrant herbal layer.
  • Beef Broth: The flavorful liquid base that ties all ingredients together.
  • Fresh Thyme: Offers bright, aromatic herbal freshness that pairs beautifully with lamb.
  • Salt and Pepper: To enhance and balance all flavors.
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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.

Tweak to Your Taste

I love that this Slow Cooker Lamb Stew Recipe gives you a great base, but it’s also super flexible to your preferences. Sometimes I jazz it up with extra herbs or sneak in a splash more wine for more richness, but it’s just as wonderful kept simple and faithful to the classic.

  • Mushrooms: Saute separately and add these earthy gems toward the last 30-45 minutes for an umami punch.
  • Peas: I like stirring them in 15 minutes before it’s done to keep their bright color and snap.
  • Spice it Up: A pinch of smoked paprika or a dash of chili flakes can bring a subtle smoky heat if you’re feeling adventurous.
  • Vegetarian Option: Substitute lamb with mushrooms and hearty root veggies, using vegetable broth instead of beef for a satisfying twist.

Step-by-Step: How I Make Slow Cooker Lamb Stew Recipe

Step 1: Pat, Season, and Flour the Lamb

Start by patting the lamb chunks dry with paper towels—that step keeps the flour sticking nicely instead of turning soggy. Then sprinkle some salt and pepper over them, followed by tossing in the flour until each piece is well-coated. If you skip this, it’s harder to get a good sear which locks in flavor. Trust me, this little prep makes a huge difference later.

Step 2: Brown the Lamb in Batches

Heat oil in a heavy-bottom skillet over medium-high heat and brown the lamb in batches without crowding the pan—2-3 minutes per side should do it. You want that beautiful golden crust for extra depth in your stew’s flavor. Once done, set the lamb aside but keep it covered so it doesn’t dry out.

Step 3: Sauté Aromatics and Deglaze

In the same pan, toss in chopped onion, garlic, and celery and cook until softened and fragrant. Adding tomato paste right after and cooking it out for a minute amps up the umami. Pour in your red wine and a bit of beef broth to deglaze the pan, scraping off all those tasty browned bits stuck to the bottom—those are pure gold for the stew.

Step 4: Load Your Slow Cooker

Transfer the browned lamb, sautéed veggies, and the rest of the ingredients—carrots, baby potatoes, bay leaf, fresh thyme sprigs, and remaining beef broth—into the slow cooker. Give everything a gentle stir to combine and check your seasoning with a quick taste. Set it on low for 8 hours or high for 4 hours, and then go enjoy your day knowing dinner is handled.

Step 5: Serve and Enjoy

Once it’s done, the lamb should be fall-apart tender, and the potatoes and carrots perfectly cooked through. Serve the stew with a chunk of crusty bread to soak up all that luscious sauce—this is comfort food at its finest.

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Pro Tips for Making Slow Cooker Lamb Stew Recipe

  • Patting Dry Lamb: Always make sure your lamb chunks are dry before coating with flour to get an even sear.
  • Brown in Batches: Crowding the pan steams the meat instead of browning it—take your time here for max flavor.
  • Use Warm Broth: Adding hot beef stock keeps the slow cooker temperature steady and helps the stew come together better.
  • Taste and Adjust: After browning and before slow cooking, taste your base liquid and adjust salt or wine as needed since flavors intensify over time.

How to Serve Slow Cooker Lamb Stew Recipe

A white bowl filled with thick beef stew, showing three main layers: at the bottom, a glossy dark brown sauce, in the middle, chunks of tender brown beef and large pieces of orange carrots and light yellow potatoes, and on top, small green parsley bits sprinkled evenly. A silver spoon rests inside the bowl on the right side. Behind the bowl, there is a white marbled surface with pieces of light brown bread and a small roll with oats. Part of another bowl with the stew is visible in the upper right corner, topped with parsley. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or a few thyme leaves on top for a pop of color and fresh herbal aroma. Sometimes a dollop of creamy Greek yogurt on the side adds a nice cooling contrast to the rich stew, especially if you added any spice.

Side Dishes

Crusty bread is my absolute favorite—perfect for soaking up every bite of the sauce. You can also serve the stew alongside buttery mashed potatoes or creamy polenta for an extra indulgent meal.

Creative Ways to Present

For dinner parties, I sometimes serve the stew in individual mini cocottes for that cozy, rustic vibe. Pairing it with a simple side salad dressed with citrus vinaigrette adds a nice bright contrast and makes it feel like a special occasion meal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s a great meal to make ahead and enjoy the next day too.

Freezing

This stew freezes beautifully—just cool it completely, portion it into freezer-safe containers, and it’ll keep for up to 3 months. When you want a quick comfort meal, just thaw overnight in the fridge.

Reheating

I reheat leftovers gently in a saucepan over low heat with a splash of water or broth to keep it saucy and prevent drying out. Covering the pot helps keep all the moisture in.

FAQs

  1. Can I use bone-in lamb for this slow cooker lamb stew recipe?

    Absolutely! Bone-in lamb shoulder or shanks work wonderfully and add extra flavor to the stew. Just be aware they might need a bit more cooking time to become tender, so plan accordingly.

  2. Can I make this stew without red wine?

    Yes, the red wine adds depth but if you prefer to skip it, substitute with extra beef broth and a splash of balsamic vinegar or red wine vinegar for acidity. The stew will still be rich and flavorful.

  3. How do I prevent the lamb from becoming tough in the slow cooker?

    Patting the lamb dry before flouring and browning it properly helps seal in juices. Cooking low and slow without rushing is key—high heat can make meat tough, so stick to low for 8 hours if you have the time.

  4. Can I add other vegetables to this lamb stew?

    Definitely! Root vegetables like parsnips or turnips work great. Just add them early so they become tender, or quicker-cooking veggies like peas last, stirring them in near the end to keep their texture.

Final Thoughts

I truly believe this Slow Cooker Lamb Stew Recipe is a game-changer for anyone wanting delicious, hearty food with minimal fuss. It’s one of those dishes that fills your home with amazing smells and invites everyone to gather ’round the table. Once I started making it regularly, it became a family favorite and a go-to whenever I wanted something that feels like a special homemade meal. Give it a try—you won’t regret having this cozy, satisfying stew in your recipe rotation!

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Slow Cooker Lamb Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Western
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Description

A hearty and flavorful Slow Cooker Lamb Stew featuring tender lamb chunks, vegetables, and aromatic herbs simmered to perfection for a comforting meal. Perfectly seasoned and slow-cooked to develop rich flavors, this stew pairs wonderfully with crusty bread.

Ingredients

Units Scale

Meat

  • 750 grams boneless lamb (1.5 pounds)

Vegetables & Herbs

  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 stalk celery, chopped
  • 2 large carrots, chopped
  • 2 cups baby potatoes, halved
  • 1 bay leaf
  • 2-3 sprigs fresh thyme

Liquids & Others

  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 3 cups beef broth, warm
  • 2 tablespoons flour
  • 2 tablespoons oil
  • Salt and pepper to taste

Instructions

  1. Prepare Lamb: Pat dry the lamb chunks to remove excess moisture, then season with salt and pepper. Sprinkle flour over the lamb and toss well to coat evenly.
  2. Brown the Lamb: Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat. In batches, add the lamb pieces without crowding the pan. Sear each side for 2-3 minutes until browned. Remove and keep warm, covered.
  3. Sauté Aromatics: In the same pan, add chopped onion, minced garlic, and celery. Sauté until the onion softens and becomes translucent.
  4. Add Tomato Paste: Stir in tomato paste and cook on low heat for 1 minute to enhance its flavor.
  5. Deglaze Pan: Pour in ⅓ cup of red wine and ½ cup of beef broth. Scrape the bottom of the pan to loosen any browned bits. Simmer for 3-4 minutes to evaporate the alcohol.
  6. Assemble in Slow Cooker: Transfer the browned lamb, sautéed vegetables, remaining vegetables (carrots, baby potatoes), bay leaf, fresh thyme, remaining beef broth, and deglazed liquid into the slow cooker. Season with salt and pepper.
  7. Slow Cook the Stew: Cook on low for 8 hours or on high for 4 hours, until lamb is tender and flavors are melded.
  8. Serve: Remove bay leaf and thyme sprigs. Serve the stew hot with crusty bread for dipping.

Notes

  • Always use hot or warm beef stock to avoid lowering the cooking temperature when added.
  • If adding mushrooms, sauté them separately and stir into the stew 30-45 minutes before the end of cooking.
  • Green peas can be added 15 minutes before the stew is done to preserve their texture and color.
  • To cook on stovetop: Brown lamb and aromatics in a heavy pot, deglaze, add all ingredients, bring to near boil, then simmer covered on low heat for 80-90 minutes or until lamb is fork-tender. Alternatively, cook in the oven at 325°F (160°C) until fork-tender.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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