Crock Pot Lamb Stew

Indulge in the hearty comfort of Crock Pot Lamb Stew, a slow-cooked masterpiece brimming with rich flavors and wholesome ingredients. Tender lamb shoulder is seared to perfection and paired with hearty vegetables like carrots, potatoes, and celery, all simmered in a savory blend of beef broth, tomato paste, and optional red wine for a depth of flavor that's truly irresistible. Infused with aromatic herbs like thyme, rosemary, and a hint of garlic, this rustic stew is the ideal cozy meal for any night of the week. With minimal prep and the convenience of a slow cooker, you'll enjoy fall-apart tender lamb and perfectly cooked vegetables after hours of hands-free cooking. Garnished with fresh parsley and served with crusty bread or creamy mashed potatoes, this family-friendly recipe is perfect for warming up on chilly evenings. Whether you're searching for a classic slow-cooker dinner or a crowd-pleasing lamb stew, this recipe is sure to deliver.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:480 mins

Total Time:505 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
• 0.25 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 2 large potatoes, peeled and cut into 1-inch cubes
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 0.5 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen green peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large bowl, combine the lamb cubes, flour, salt, and black pepper. Toss to coat the lamb evenly.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the coated lamb cubes in batches, browning them on all sides (about 4-5 minutes per batch). Transfer the browned lamb to the crock pot.

Step 3

In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and tomato paste, stirring for an additional minute. Transfer the mixture to the crock pot.

Step 4

In the crock pot, add the carrots, potatoes, celery, beef broth, red wine (if using), dried thyme, dried rosemary, and the bay leaf. Stir to combine the ingredients.

Step 5

Cover the crock pot with the lid and set it to cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are cooked through.

Step 6

During the last 30 minutes of cooking, stir in the frozen green peas to heat through.

Step 7

Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8

Serve the stew hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of mashed potatoes if desired.

Nutrition Facts

Serving size	(3216.1g)

Amount per serving	% Daily Value*
Calories	3506.9

Total Fat 213.9g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6829.7mg	0%
Total Carbohydrate 186.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 29.4g
Protein 202.6g	0%

Vitamin D 0IU	0%
Calcium 416.4mg	0%
Iron 25.6mg	0%
Potassium 7095.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 23.3%

Carbs: 21.4%