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Easy Crockpot Lamb Stew Recipe

Crockpot Lamb Stew

iamwinfred
This Crockpot Lamb Stew transforms simple ingredients into an elegant meal that tastes like you spent all day cooking. The slow cooker does all the hard work, breaking down the lamb until it's melt-in-your-mouth tender while developing deep, complex flavors. Set it up in the morning and come home to a house that smells incredible with this hearty comfort food perfect for cozy winter evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Large crockpot (6-quart or larger)
  • Large skillet For browning the lamb
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Tongs For handling the lamb
  • Paper towels For patting lamb dry

Ingredients
  

  • 2 pounds lamb shoulder 907g, cut into 1-inch cubes
  • 4 carrots cut into chunks
  • 3 potatoes about 1.5 pounds or 680g, peeled and cubed
  • 1 large onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 3 cups beef broth 720ml (Better Than Bouillon beef base recommended)
  • 1 cup red wine 240ml, use good quality you'd drink
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 sprigs fresh rosemary leaves only, stems discarded
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 tablespoons olive oil 30ml
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas about 130g

Optional for Serving

  • fresh parsley chopped, for garnish
  • sourdough bread warm, crusty, for serving
  • buttered egg noodles for serving
  • sour cream or Greek yogurt for topping
  • freshly grated Parmesan cheese for serving

Instructions
 

  • Pat lamb cubes completely dry with paper towels, season generously with salt and pepper, and let sit at room temperature for 10-15 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches until deep golden-brown on multiple sides, about 3-4 minutes per side, then transfer to crockpot.
  • In the same skillet, cook diced onion for 3-4 minutes until softened, scraping up browned bits. Add garlic for 30 seconds, then sprinkle flour and cook for 1-2 minutes to create a roux.
  • Pour red wine into the skillet, scraping up remaining bits. Simmer for 2-3 minutes to cook off alcohol. Stir in tomato paste and Worcestershire sauce, then pour mixture over lamb in crockpot.
  • Add carrots, potatoes, beef broth, bay leaves, rosemary leaves, and dried thyme to the crockpot. Stir gently to combine.
  • Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until lamb is fork-tender and falling apart.
  • 10 minutes before serving, add frozen peas, stir gently, and replace lid. Adjust seasoning with salt and pepper, then remove and discard bay leaves before serving.

Notes

  • Don't skip browning - this step creates the foundation of flavor that makes the stew taste so rich. The extra 15 minutes is absolutely worth it.
  • Use good quality wine - you don't need an expensive bottle, but use something you'd actually drink. Avoid "cooking wine".
  • Cut vegetables uniformly - this ensures everything cooks at the same rate and achieves the perfect texture together.
  • Cook on low when possible - the longer, slower cooking produces more tender lamb with better flavor development. Low for 8 hours is ideal.
  • Resist lifting the lid - each peek releases valuable heat and adds about 20-30 minutes to cooking time.
  • Make it ahead - this stew actually tastes better the next day after the flavors have had time to marry. Refrigerate overnight and reheat gently.
  • To thicken the stew - if the stew is too thin after cooking, remove the lid for the last 30 minutes on high, or mix 2 tablespoons cornstarch with cold water and stir in during the last 15 minutes.
  • Substitutions for wine - replace red wine with equal amount of beef broth plus 1 tablespoon of balsamic or red wine vinegar for similar acidity.
  • Freezer instructions - freeze in portion-sized containers for up to 3 months. Thaw overnight in refrigerator before reheating on stovetop.
  • Storage - refrigerate in airtight containers for up to 4 days. The stew may thicken as it cools, which is completely normal.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 22gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 580mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 6mgIron: 25mg
Keyword comfort food, crockpot, lamb stew, slow cooker, winter dinner
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