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
- 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.
- 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.
- Sauté Aromatics: In the same pan, add chopped onion, minced garlic, and celery. Sauté until the onion softens and becomes translucent.
- Add Tomato Paste: Stir in tomato paste and cook on low heat for 1 minute to enhance its flavor.
- 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.
- 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.
- Slow Cook the Stew: Cook on low for 8 hours or on high for 4 hours, until lamb is tender and flavors are melded.
- 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
