Sunday's Lamb Stew Crock Pot

Cozy up with the ultimate comfort food: Sunday’s Lamb Stew Crock Pot, a hearty and flavorful dish that transforms tender, slow-cooked lamb shoulder and vibrant vegetables into a rich, savory masterpiece. This one-pot wonder, infused with aromatic thyme, rosemary, and paprika, is cooked low and slow for eight hours, allowing the flavors of golden potatoes, carrots, onions, and celery to meld beautifully in a tomato-based broth. Easy to prepare with just 20 minutes of prep time, this recipe is perfect for a stress-free Sunday dinner or meal prepping for the week. Serve this warm, rustic stew with crusty bread and a sprinkle of fresh parsley for a satisfying, crowd-pleasing meal that will have everyone coming back for seconds. Perfect for crock pot enthusiasts and lovers of hearty lamb recipes!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 medium carrots
• 3 celery stalks
• 4 medium golden potatoes
• 4 garlic cloves
• 4 cups beef or chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Cut the boneless lamb shoulder into 1- to 1.5-inch cubes and pat dry with paper towels.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the lamb in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned lamb to the crock pot.

Step 3

Peel and chop the onion into small dice. Slice the carrots and celery into 1/2-inch pieces. Quarter the golden potatoes (or halve if they're small). Mince the garlic cloves.

Step 4

In the same skillet, using the residual oil, sauté the onion, carrots, celery, and garlic for 3-5 minutes until fragrant. Add them to the crock pot.

Step 5

Pour the broth over the lamb and vegetables in the crock pot. Stir in the diced tomatoes, tomato paste, thyme, rosemary, paprika, salt, black pepper, and bay leaf.

Step 6

Add the quartered potatoes on top of the ingredients and gently mix them in to ensure even cooking.

Step 7

Cover the crock pot with the lid and cook on low heat for 8 hours (or high heat for 4-5 hours), until the lamb is tender and the vegetables are fully cooked.

Step 8

Taste before serving and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or a side of your choice.

Nutrition Facts

Serving size	(1661.4g)

Amount per serving	% Daily Value*
Calories	234.1

Total Fat 3.7g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4018.3mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 22.8g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 272.3mg	0%
Iron 4.7mg	0%
Potassium 1956.7mg	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: 12.9%

Protein: 20.2%

Carbs: 66.9%