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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.

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)

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

Find it online: https://thefamilycooking.com/crockpot-lamb-stew/