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
- 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.
- 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.
- 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.
- 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.
- 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.
- Slow Cook: Cook on low for 8 hours or on high for 4 hours until the lamb is tender and flavors are well combined.
- Serve: Remove bay leaf and thyme sprigs. Serve the lamb stew hot with crusty bread for dipping.
- 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
