Crock Pot Lamb Stew
Indulge in the hearty comfort of Crock Pot Lamb Stew, a slow-cooked masterpiece brimming with rich flavors and wholesome ingredients. Tender lamb shoulder is seared to perfection and paired with hearty vegetables like carrots, potatoes, and celery, all simmered in a savory blend of beef broth, tomato paste, and optional red wine for a depth of flavor that's truly irresistible. Infused with aromatic herbs like thyme, rosemary, and a hint of garlic, this rustic stew is the ideal cozy meal for any night of the week. With minimal prep and the convenience of a slow cooker, you'll enjoy fall-apart tender lamb and perfectly cooked vegetables after hours of hands-free cooking. Garnished with fresh parsley and served with crusty bread or creamy mashed potatoes, this family-friendly recipe is perfect for warming up on chilly evenings. Whether you're searching for a classic slow-cooker dinner or a crowd-pleasing lamb stew, this recipe is sure to deliver.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into 1/2-inch pieces
- 2 large potatoes, peeled and cut into 1-inch cubes
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 0.5 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen green peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the lamb cubes, flour, salt, and black pepper. Toss to coat the lamb evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the coated lamb cubes in batches, browning them on all sides (about 4-5 minutes per batch). Transfer the browned lamb to the crock pot.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and tomato paste, stirring for an additional minute. Transfer the mixture to the crock pot.
In the crock pot, add the carrots, potatoes, celery, beef broth, red wine (if using), dried thyme, dried rosemary, and the bay leaf. Stir to combine the ingredients.
Cover the crock pot with the lid and set it to cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are cooked through.
During the last 30 minutes of cooking, stir in the frozen green peas to heat through.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of mashed potatoes if desired.
Nutrition Facts
Calories |
3507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6830 mg | 297% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 29.4 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 7095 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
