Stick to Your Bones Lamb Stew in Crock Pot
Warm up your kitchen and soul with this hearty Stick to Your Bones Lamb Stew, a slow-cooked masterpiece that practically melts in your mouth. Perfectly tender lamb shoulder, seared to lock in flavor, simmers for hours in a rich medley of red wine, beef broth, and Worcestershire sauce, creating a broth that’s robust and deeply satisfying. Loaded with classic vegetables like carrots, celery, and potatoes, and seasoned with fragrant rosemary, thyme, and a bay leaf, this crock pot recipe is the ultimate comfort food. With minimal hands-on prep, the stew’s eight-hour low-and-slow cook time lets you enjoy the effortless transformation of simple ingredients into a savory, hearty meal. Serve it piping hot, with a sprinkle of fresh parsley for an added burst of color and flavor, to make chilly evenings unforgettable.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cubed
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and sliced
- 3 medium celery stalks, chopped
- 3 large russet potatoes, peeled and cubed
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cups red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, toss the cubed lamb with the flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb cubes on each side until browned, about 2-3 minutes per side. Work in batches if necessary and transfer the browned lamb to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute. Transfer the vegetables to the crock pot.
Add the cubed potatoes to the crock pot, arranging them evenly over the lamb and sautéed vegetables.
In the skillet, combine the tomato paste, dried rosemary, dried thyme, and bay leaf. Add the red wine, stirring to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Pour the wine mixture into the crock pot. Add the beef broth, Worcestershire sauce, salt, and black pepper.
Cover the crock pot with its lid and set it to cook on low for 8 hours (or high for 4-5 hours).
Stir the stew gently halfway through cooking, if possible, to ensure even distribution of flavors.
Once finished, remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 6207 mg | 270% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 31.2 g | ||
| Protein | 216.2 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 8676 mg | 185% | |
*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.
