Slow Cooker Lamb Stew
Warm up your home with the comforting aroma of Slow Cooker Lamb Stew, a hearty, flavor-packed dish perfect for cozy family dinners. Tender chunks of seared lamb shoulder are slow-cooked to perfection with wholesome vegetables like carrots, celery, and potatoes, all bathed in a rich, savory broth infused with garlic, tomato paste, Worcestershire sauce, and fragrant herbs like thyme and rosemary. This easy slow cooker recipe requires minimal prep time and rewards your patience with melt-in-your-mouth meat and a beautifully thickened sauce, thanks to a simple cornstarch slurry. Garnished with fresh parsley for a burst of color and freshness, this soul-warming stew is a one-pot wonder that's as satisfying as it is delicious. Perfect for cold weather meals or make-ahead dinners, it serves up comfort in every bite!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 3 medium carrots (peeled and sliced into chunks)
- 3 celery stalks (chopped)
- 3 medium potatoes (diced into 1-inch pieces)
- 4 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the lamb cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb in batches until browned on all sides, about 2-3 minutes per batch. Transfer the seared lamb to the slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Add to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker, spreading them evenly over the lamb.
In a medium bowl, whisk together the broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, and the remaining 1/2 teaspoon of salt. Pour this mixture over the lamb and vegetables in the slow cooker.
Add the bay leaf to the slow cooker. Cover and cook on low for 7 hours, or on high for 4 hours, until the lamb is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew to thicken the sauce. Let it cook for the remaining time.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Serve the lamb stew hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8211 mg | 357% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 26.6 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 7169 mg | 153% | |
*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.
