Crock Pot Rustic Lamb Stew
Warm up your home with the comforting aroma of Crock Pot Rustic Lamb Stew, a hearty and flavorful slow-cooked meal that’s perfect for cozy evenings or meal prepping for the week. Tender lamb shoulder is seared to golden perfection, then simmered for hours in a rich broth alongside a medley of rustic vegetables like carrots, parsnips, and potatoes. Infused with the earthy flavors of thyme, rosemary, and bay leaves, this stew strikes the perfect balance between savory and satisfying. Finished with sweet peas and garnished with fresh parsley, it’s a one-pot wonder that’s as wholesome as it is delicious. Serve this soul-warming dish with crusty bread or over rice to soak up every last drop of its luscious gravy. Perfect for a no-fuss dinner, this slow cooker lamb stew is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 medium parsnips, peeled and chopped into 1-inch pieces
- 2 large russet potatoes, peeled and chopped into 1-inch cubes
- 2 stalks celery stalks, chopped
- 4 cups beef or lamb broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Season the lamb cubes with 1 teaspoon of salt and the black pepper.
Sear the lamb cubes in batches until browned on all sides, about 3-4 minutes per batch. Transfer the browned lamb to the crock pot.
In the same skillet, add the diced onions and minced garlic. Sauté for 2-3 minutes until fragrant. Add the tomato paste and stir well to combine.
Transfer the onion and tomato paste mixture to the crock pot.
Add the carrots, parsnips, potatoes, and celery to the crock pot, spreading them evenly over the lamb.
Pour the broth over the lamb and vegetables. Add the thyme, rosemary, bay leaves, and the remaining salt. Stir gently to combine.
Cover the crock pot with its lid and cook on low heat for 8 hours, or until the lamb is tender and the vegetables are cooked through.
About 30 minutes before serving, add the frozen peas to the crock pot and stir gently.
Remove the bay leaves before serving. Adjust salt and pepper to taste, if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or over cooked rice.
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6959 mg | 303% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 42.2 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7715 mg | 164% | |
*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.
