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Slow Cooker Lamb Stew Recipe

ByJulia
Jump to Recipe· 4.9 from 19 reviews

There’s something so comforting about a slow-cooked stew that fills the house with cozy aromas and promises a hearty, satisfying meal. This Slow Cooker Lamb Stew Recipe is one of my absolute favorites for those chilly evenings when you want dinner to practically make itself. The lamb turns melt-in-your-mouth tender, and the mix of vegetables and herbs creates a rich, savory broth you’ll find yourself savoring spoonful after spoonful.

This recipe truly shines on weekends or busy days when you can start it early and let it simmer away, freeing you up to enjoy your day. Plus, it’s a great way to impress family or friends with minimal fuss—because honestly, who doesn’t love coming home to a ready-made feast? You’ll want to keep this Slow Cooker Lamb Stew Recipe in your regular rotation, trust me.

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Why This Recipe Works

  • Tender Lamb Every Time: Slow cooking at low heat breaks down connective tissue for fall-apart softness.
  • Deep, Rich Flavor: Browning the lamb and deglazing adds intense flavor layers that you can’t get otherwise.
  • Hands-Off Convenience: Toss everything in your slow cooker and let it work its magic while you relax or get other things done.
  • Perfect Balance: The combination of root veggies, fresh herbs, and red wine creates a comforting yet sophisticated stew.
The image shows a close-up view of a rich beef stew inside a black pot. The stew has chunks of dark brown beef, orange carrot pieces, and small yellow potato chunks, all mixed in thick brown gravy. The surface has small green herb leaves scattered on top, adding a fresh touch. A wooden spoon with a black handle stands inside the pot, partially submerged in the stew. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Slow Cooker Lamb Stew Recipe are thoughtfully chosen to build layers of flavor and texture. Each component brings something special to the pot, and I always recommend using fresh herbs and quality cuts to get the best results.

  • Boneless lamb: Choose well-trimmed lamb shoulder or leg chunks for tenderness and flavor after slow cooking.
  • Flour: Coats the lamb to help with browning and thickens the stew naturally as it cooks.
  • Oil: Use a neutral or light olive oil to sear the meat without burning.
  • Onion: Adds sweetness and depth when softened and caramelized.
  • Minced garlic: Builds savory warmth and aroma early in the cooking process.
  • Celery stalk: Offers a subtle earthiness and balances sweet notes from carrots and onion.
  • Tomato paste: Introduces umami and a little tang to brighten the stew.
  • Red wine: Enhances complexity and adds a subtle fruity richness.
  • Carrots: Sweet and tender, they provide color and natural sweetness.
  • Baby potatoes: Small and halved for even cooking, they soak up stew flavors beautifully.
  • Bay leaf: Adds a gentle herbal background that ties everything together.
  • Beef broth: Use warm broth to help maintain the slow cooker’s temperature and enrich the stew base.
  • Fresh thyme: Adds a fragrant, slightly minty note that complements lamb perfectly.
  • Salt and pepper: To season and enhance all the other flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Slow Cooker Lamb Stew Recipe is. It’s super simple to personalize based on what you have on hand or your mood. Feel free to experiment with the veggies or herbs to make it your own signature dish.

  • Variation: Sometimes I add mushrooms sautéed separately during the last 30-45 minutes for an earthier twist—and it’s incredible.
  • Dietary: For a gluten-free version, just skip the flour or replace it with cornstarch mixed in at the end to thicken.
  • Seasonal: Swap potatoes for sweet potatoes in fall or winter to add a lovely sweetness that balances the lamb.
  • Spice it up: If you like a hint of heat, toss in a pinch of chili flakes when adding tomato paste—I’ve done this for a cozy, warming kick.

Step-by-Step: How I Make Slow Cooker Lamb Stew Recipe

Step 1: Prep and Season Your Lamb

First things first—pat the lamb chunks dry with paper towels to remove any moisture. This step is important because it helps the flour stick evenly to the lamb, ensuring a nice sear later on. Season your lamb pieces generously with salt and pepper, then sprinkle the flour over them and toss so they’re well-coated. Trust me, this extra step makes the stew richer and thicker after slow cooking.

Step 2: Brown the Lamb in Batches

Heat oil in a heavy skillet or pan over medium-high heat. Brown your lamb pieces in two batches—crowding the pan will steam the meat instead of searing it, so be patient. Brown each side for 2-3 minutes until you see a gorgeous, caramelized crust form. Set your browned lamb aside, keeping it covered so it doesn’t dry out.

Step 3: Sauté the Aromatics

In the same pan, add chopped onion, minced garlic, and diced celery. Sauté over medium heat until the onion softens and turns slightly golden—this usually takes about 4-5 minutes. Adding the tomato paste next, stir it in and let it cook gently for about a minute; this deepens the tomato’s flavor and balances the stew’s richness.

Step 4: Deglaze and Build Flavor

Pour in a splash of red wine and about half a cup of your beef broth to deglaze the pan. Scrape up all those caramelized bits stuck to the pan with a wooden spoon—they’re packed with flavor and make a huge difference. Let the liquid simmer for 3-4 minutes so the alcohol cooks off, leaving behind only the concentrated taste.

Step 5: Combine and Cook in Slow Cooker

Transfer the browned lamb chunks, sautéed vegetables, tomato and wine mixture, carrots, baby potatoes, bay leaf, fresh thyme sprigs, and the remaining beef broth to your slow cooker. Give everything a gentle stir and taste the broth—adjust seasoning with salt and pepper as needed. Cover and set your slow cooker to low for 8 hours or high for about 4 hours until the lamb is tender and the flavors meld beautifully.

Serving tip: I always love a chunk of crusty bread alongside this stew to soak up that delicious broth—it’s heavenly.

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Pro Tips for Making Slow Cooker Lamb Stew Recipe

  • Dry the Lamb Thoroughly: Patting the lamb dry ensures even flour coating, which helps with browning and thickening.
  • Don’t Rush Browning: Take your time to brown the lamb in batches for maximum flavor—crowding the pan steams the meat.
  • Use Warm Broth: Adding warm beef broth helps maintain a consistent slow cooker temperature so your stew cooks evenly.
  • Adjust Seasoning After Cooking: I wait until the stew’s almost done to tweak salt and pepper so it’s perfectly balanced.

How to Serve Slow Cooker Lamb Stew Recipe

A white bowl filled with thick beef stew, showing three main layers: at the bottom, a glossy dark brown sauce, in the middle, chunks of tender brown beef and large pieces of orange carrots and light yellow potatoes, and on top, small green parsley bits sprinkled evenly. A silver spoon rests inside the bowl on the right side. Behind the bowl, there is a white marbled surface with pieces of light brown bread and a small roll with oats. Part of another bowl with the stew is visible in the upper right corner, topped with parsley. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or a few thyme leaves on top for a burst of color and freshness that brightens the richness of the stew. A little cracked black pepper right before serving also brings out the flavors nicely.

Side Dishes

This Slow Cooker Lamb Stew Recipe pairs beautifully with creamy mashed potatoes, buttered egg noodles, or even a simple green salad to balance the heartiness. And of course, don’t forget a warm crusty bread roll for mopping up the luscious sauce!

Creative Ways to Present

For special occasions, I like serving the stew in individual mini cocottes or ramekins—everyone loves a personal stew pot. You can also garnish with a dollop of sour cream or Greek yogurt and a sprinkle of smoked paprika for a twist that’s both attractive and delicious.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the stew actually tastes even better the next day as the flavors continue to develop. It usually keeps well for 3-4 days—just be sure to cool it completely before refrigerating.

Freezing

Freezing this lamb stew is a breeze and perfect for meal prep. I portion it in freezer-safe containers, leaving space at the top for expansion. When thawed, it reheats evenly and the lamb remains tender with no loss of flavor.

Reheating

To reheat, I gently warm it in a saucepan over low heat, stirring occasionally. Adding a splash of broth or water can help loosen the consistency if it’s too thick. Microwave works too if you’re in a pinch—just cover and reheat in intervals to avoid drying out.

FAQs

  1. Can I use bone-in lamb for this Slow Cooker Lamb Stew Recipe?

    Absolutely! Bone-in lamb adds extra flavor to the stew, but you’ll want to adjust the cooking time slightly to ensure the meat becomes tender and comes away easily from the bone. Just make sure to brown the pieces well too for that rich crust.

  2. Can I prepare this stew without red wine?

    Yes! If you prefer to skip the wine, just replace it with extra beef broth or a splash of balsamic vinegar for acidity. The stew will still be delicious, just slightly less complex in flavor.

  3. How do I thicken the stew if it’s too watery?

    If the broth is thinner than you like, remove the lid of the slow cooker for the last 30 minutes to let some liquid evaporate. Alternatively, mix a tablespoon of cornstarch with cold water to make a slurry and stir it in, cooking for another 15 minutes until thickened.

  4. Can I cook this Slow Cooker Lamb Stew Recipe on the stovetop?

    Definitely! Use a heavy bottom pot or Dutch oven to brown the lamb and sauté the vegetables. After deglazing, add the rest of the ingredients and simmer covered on low heat for about 80-90 minutes, stirring occasionally until the lamb is fork-tender.

Final Thoughts

This Slow Cooker Lamb Stew Recipe is one of those dishes that feels like a warm hug on a plate—filled with rich, comforting flavors and tender meat that’ll have everyone asking for seconds. I love how simple it is to prepare yet how special it tastes, making it one of my go-to recipes for busy days or casual entertaining. Give it a try, and I’m sure you’ll find it as dependable and delicious as I do!

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Slow Cooker Lamb Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: British
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Description

This Slow Cooker Lamb Stew is a hearty and comforting dish featuring tender lamb chunks slow-cooked with vegetables, red wine, and aromatic herbs. Perfect for a cozy meal, it combines seared lamb, sautéed aromatics, and rich beef broth simmered to perfection over several hours, resulting in a flavorful and satisfying stew best served with crusty bread.

Ingredients

Units Scale

Meat and Coating

  • 750 grams boneless lamb (1.5 pounds)
  • 2 tablespoons flour
  • 2 tablespoons oil

Vegetables and Aromatics

  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 stalk celery, chopped
  • 2 large carrots, sliced
  • 2 cups baby potatoes, halved

Liquids and Seasonings

  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 3 cups beef broth, warm
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  1. Prepare Lamb: Pat dry the lamb chunks thoroughly to remove excess moisture. Season them evenly with salt and pepper. Sprinkle the flour over the lamb and toss to coat all pieces well, which will help in browning.
  2. Brown Lamb: Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat. In batches, place the lamb chunks in the pan without overcrowding. Sear each side for 2-3 minutes until browned. Remove browned lamb and cover to keep warm.
  3. Sauté Aromatics: In the same pan, add chopped onion, minced garlic, and celery. Sauté until onions are softened and lightly translucent, about 4-5 minutes.
  4. Add Tomato Paste: Stir in the tomato paste and cook on low heat for 1 minute to deepen the flavor.
  5. Deglaze Pan: Pour in 1/3 cup of the red wine and ½ cup of warm beef broth to the pan. Scrape any browned bits off the bottom to incorporate the fond into the liquid. Let it simmer for 3-4 minutes until the alcohol smell dissipates.
  6. Combine in Slow Cooker: Transfer the browned lamb, sautéed aromatics, remaining carrots, baby potatoes, bay leaf, thyme, and the rest of the beef broth and red wine into the slow cooker. Season with additional salt and pepper if needed.
  7. Slow Cook: Cover and cook on low heat for 8 hours or on high heat for 4 hours, until the lamb is fork-tender and vegetables are soft.
  8. Serve: Remove the bay leaf and thyme sprigs. Serve the stew hot with crusty bread on the side.
  9. Optional Stove Top Method: Follow the same steps for browning and sautéing in a thick-bottomed soup pot or Dutch oven. After deglazing, add all ingredients, bring to a near boil over medium-high heat, then reduce to low. Cover and simmer for 80-90 minutes until lamb is tender. Alternatively, finish cooking in the oven until lamb is fork-tender.

Notes

  • Always use hot or warm beef stock to maintain temperature during cooking and improve flavor extraction.
  • If adding mushrooms, sauté separately and stir into the stew 30-45 minutes before cooking ends to prevent overcooking.
  • Green peas should be added in the last 15 minutes to retain their color and texture.
  • For a thicker stew, you can mash some of the potatoes or thicken with an additional spoonful of flour stirred into cold water then added during the last hour of cooking.
  • Using red wine enhances the richness, but it can be substituted with extra beef broth if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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