Crockpot Lamb Stew

Why You’ll Love This Recipe

This stew delivers incredible depth of flavor with very little effort. The slow cooker does all the work—gently cooking the lamb until it’s fall-apart tender and allowing the flavors of the herbs and vegetables to meld together beautifully. It’s rustic, nourishing, and makes your kitchen smell amazing. Plus, it’s a great make-ahead meal that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless lamb shoulder or leg (cut into chunks)
• All-purpose flour (for dredging)
• Salt and pepper
• Olive oil or vegetable oil
• Yellow onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Potatoes (cubed, Yukon gold or red)
• Celery (sliced)
• Tomato paste
• Beef or lamb broth
• Worcestershire sauce
• Dried thyme
• Dried rosemary
• Bay leaves
• Optional: green peas or chopped parsley for garnish

Directions

1. Season the lamb with salt and pepper, then dredge lightly in flour.
2. In a skillet over medium-high heat, sear the lamb in batches with a bit of oil until browned on all sides. Transfer to the crockpot.
3. In the same skillet, add a little more oil and sauté the onion and garlic for 2–3 minutes. Add tomato paste and cook for another minute. Transfer to the crockpot.
4. Add carrots, potatoes, celery, broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the crockpot. Stir to combine.
5. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the lamb and vegetables are tender.
6. If using peas, stir them in during the last 30 minutes of cooking.
7. Remove bay leaves before serving. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 8–9 hours on low or 4–5 hours on high
Total time: 8.5–9.5 hours (low) or 4.5–5.5 hours (high)

Variations

• Add parsnips, turnips, or sweet potatoes for variety.
• Stir in a splash of red wine or balsamic vinegar for extra richness.
• Use fresh herbs like rosemary and thyme if available—just double the quantity.
• Swap lamb for beef or venison if desired.
• Thicken the broth by mashing a few potatoes or adding a cornstarch slurry near the end.
• Add a touch of cinnamon or allspice for a Middle Eastern twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through. This stew also freezes well—cool completely, portion into freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of lamb is best for stew?

Boneless lamb shoulder or leg is ideal. They become tender and flavorful after long, slow cooking.

Do I need to brown the lamb first?

Browning adds extra flavor, but you can skip it if short on time. The stew will still be delicious.

Can I make this stew ahead of time?

Yes, and it tastes even better the next day as the flavors deepen.

Is it okay to use store-bought lamb broth?

Yes, or you can use beef broth as a substitute if lamb broth isn’t available.

Can I add barley or lentils?

Absolutely. Add pearl barley or lentils in the last few hours of cooking for added texture and nutrition.

How do I make the broth thicker?

Mash some of the potatoes into the stew or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and let it simmer.

What should I serve with lamb stew?

Crusty bread, mashed potatoes, or a simple side salad are great pairings.

Can I cook this stew on the stovetop instead?

Yes. Simmer covered over low heat for 2–3 hours until the lamb is tender, stirring occasionally.

Can I use frozen lamb?

Thaw lamb fully before using for best results. Frozen meat won’t brown properly and may affect texture.

Is this stew gluten-free?

If you skip the flour or use a gluten-free flour for dredging, and ensure all other ingredients are gluten-free, yes.

Conclusion

Crockpot Lamb Stew is a rustic, soul-warming meal that brings together tender meat, hearty vegetables, and savory herbs in one comforting bowl. With minimal hands-on cooking and maximum flavor, it’s an easy way to enjoy a traditional favorite any night of the week. Perfect for make-ahead meals, cozy family dinners, or when you need something truly satisfying with very little effort.

Crockpot Lamb Stew

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Crockpot Lamb Stew is a hearty and comforting slow-cooked meal made with tender chunks of lamb, root vegetables, herbs, and a savory broth. Perfect for chilly days, it’s a flavorful, set-it-and-forget-it dish ideal for weeknight dinners or relaxed weekends.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: European
• Diet: Halal

Ingredients

• 2 lbs boneless lamb shoulder or leg, cut into chunks
• 1/4 cup all-purpose flour (for dredging)
• Salt and pepper, to taste
• 2 tbsp olive oil or vegetable oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 4 Yukon gold or red potatoes, cubed
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 4 cups beef or lamb broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen green peas (optional)
• Fresh chopped parsley, for garnish (optional)

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Instructions

1. Season lamb with salt and pepper, then dredge in flour.
2. Heat oil in a skillet over medium-high heat. Brown lamb in batches and transfer to crockpot.
3. In the same skillet, sauté onion and garlic for 2–3 minutes. Stir in tomato paste and cook for 1 more minute. Transfer mixture to the crockpot.
4. Add carrots, potatoes, celery, broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the crockpot. Stir to combine.
5. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until lamb and vegetables are tender.
6. Stir in peas during the last 30 minutes of cooking, if using.
7. Remove bay leaves, taste and adjust seasoning. Garnish with parsley before serving.

Notes

• Add parsnips, turnips, or sweet potatoes for variation.
• A splash of red wine or balsamic vinegar adds depth.
• Use fresh herbs if available—double the amount of dried herbs.
• For a thicker stew, mash a few potatoes or use a cornstarch slurry.
• This dish tastes even better the next day after the flavors develop.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 110mg