Description
A hearty and flavorful Slow Cooker Lamb Stew featuring tender lamb chunks simmered with vegetables and herbs in a rich tomato and beef broth base. Perfectly slow-cooked to develop deep flavors and served best with crusty bread.
Ingredients
Units
Scale
Meat and Coating
- 1.5 pounds boneless lamb
- 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
- 1 bay leaf
- 2-3 sprigs fresh thyme
Liquids and Seasoning
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef broth (preferably warm)
- Salt and pepper to taste
Instructions
- Prepare Lamb: Pat dry the lamb chunks thoroughly to remove excess moisture. Season with salt and pepper evenly, then sprinkle with flour. Toss to coat all pieces well ensuring an even flour coating.
- Brown Lamb: Heat 2 tablespoons of oil in a heavy bottom pan over medium-high heat. In two batches to avoid crowding, sear the lamb chunks for 2-3 minutes per side until nicely browned. Remove browned lamb and keep covered to retain moisture.
- Sauté Vegetables: Using the same pan, add chopped onion, garlic, and celery. Sauté until the onion softens and turns translucent, about 3-4 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook it on low heat for 1 minute to deepen the flavor.
- Deglaze Pan: Pour in 1/3 cup of red wine and ½ cup of beef broth. Scrape the bottom of the pan with a wooden spoon to loosen all browned bits. Let simmer 3-4 minutes to allow alcohol to evaporate and flavors to blend.
- Transfer to Slow Cooker: Add the browned lamb, sautéed vegetables, tomato mixture, remaining beef broth, carrots, potatoes, bay leaf, thyme, and season with salt and pepper into the slow cooker. Stir gently to combine.
- Slow Cook: Cook on low heat for 8 hours or on high heat for 4 hours until lamb is tender and vegetables are cooked through.
- Serve: Remove bay leaf and thyme sprigs before serving. Serve hot with crusty bread for dipping.
- Alternative Stovetop Method: Use a thick bottom pot or Dutch oven to repeat the browning and sauté steps. After deglazing, add all ingredients and bring to a simmer over medium-high heat. Cover and reduce heat to low, cooking for 80-90 minutes until lamb is fork-tender. Optionally, transfer the covered pot to a preheated 325°F oven and cook until tender.
Notes
- Always use hot or warm beef broth when adding to maintain cooking temperature and aid flavor absorption.
- If adding mushrooms, sauté them separately and stir in 30-45 minutes before cooking ends to avoid overcooking.
- For added freshness, stir in green peas about 15 minutes before the stew finishes cooking.
- Coating the lamb evenly with flour helps create a nice crust and thickens the stew slightly.
- Brown the lamb in batches to avoid steaming and ensure good caramelization for deeper flavor.
- Using fresh thyme sprigs and bay leaf adds aromatic depth, remove before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
