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Crockpot Lamb Stew

This hearty Crockpot Lamb Stew is a comforting dish filled with tender chunks of lamb, seasonal vegetables, and aromatic herbs. Slow-cooked to perfection, it’s perfect for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Comfort Food
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot or slow cooker
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1.5-inch cubes
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil For browning the lamb.
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • a handful fresh parsley for garnish Optional.

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the lamb cubes and brown them on all sides. This step adds flavor but is optional if you’re short on time.
  • In the crockpot, add the sliced carrots, cubed potatoes, sliced celery, chopped onion, and minced garlic.
  • Place the browned lamb on top of the vegetables in the crockpot.
  • In a separate bowl, combine the beef broth, tomato paste, thyme, rosemary, salt, pepper, Worcestershire sauce, and bay leaf. Stir well to mix the ingredients.
  • Pour the broth mixture over the lamb and vegetables in the crockpot.
  • Cover the crockpot and cook on low for 8 hours or high for 4 hours, until the lamb is tender and the flavors are well combined.
  • Once it’s done cooking, remove the bay leaf and stir the stew gently before serving. Optionally, garnish with fresh parsley for added flavor and color.

Notes

For added richness, you can substitute some of the beef broth with red wine.
Feel free to customize the vegetables according to your preference or seasonal availability, such as adding peas or parsnips.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.