I’ve not always been a fan of lamb because of its gamey flavor. So when a friend recently served it at a potluck dinner, I was less than enthusiastic. But then the amazing aroma of the stew got me to try it, and it was incredibly delicious! Since then, it regularly makes an appearance on special occasions because it is super easy and stress-free. Simple ingredients and minimal prep time deliver tons of flavor in every spoonful. This one-pot lamb stew is sure to become a favorite.
Recipe Ingredients
How to Make Slow-Cooker Lamb Stew
Prep the Stew
Season – Generously season the lamb with salt and pepper to thoroughly cover all sides. Add Thickener – Add the flour and mix to coat the lamb. (Photos 1-2) Sear – Heat the oil in an oven-safe Dutch oven pan over medium heat. Add lamb and brown well, turning once, 2-3 minutes per side, until lamb browns. Don’t overcrowd the pan; cook in batches if necessary. (Photos 3-4) Sauté – Add the onions, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes or until the onions are translucent. Add tomato paste and bouillon, and stir for another minute. Add water or broth to the skillet, scraping the sides. Heat it to a boil, then turn off the heat and pour the stew into the slow cooker. (Photos 5-6)
Slow Cook It
Add Vegetables – Throw carrots, potatoes, and mushrooms into the slow cooker and salt according to preference. (Photo 7) Slow Cook – Cover the slow cooker and simmer on high for 3-4 hours or low for 6-7 hours. Add Peas – Throw in the peas during the last hour of cooking. (Photo 8) Serve – Ladle the stew into a bowl, garnish with parsley, and serve with bread.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This recipe is a great make-ahead (a day or two) because the flavor continues to develop as it sits in the fridge. Then reheat it on the stovetop for a quick, delicious meal. Stews tend to thicken as time passes. If you prefer a thinner stew, just add more broth when reheating.
Serving and Storage Instructions
Lamb stew is best served piping hot, especially on a cold evening. Refrigerate leftover lamb stew in an appropriate container for up to four days. It’s best to freeze the lamb stew without the potatoes because they don’t keep their texture well when thawed. Cool the stew to room temperature and transfer it to a freezer-safe airtight container. Freeze for up to three months. When ready to enjoy, thaw it in the fridge overnight and heat it on the stove or microwave.
What Goes With Slow Cooker Lamb Stew
While this lamb stew can be enjoyed as a stand-alone dish, it is versatile and goes well with a number of sides. Try it with crusty, freshly baked bread, like pita or sweet potato cornbread. Or ladle it up on a warm bed of either seasoned rice or this fragrant rice pilaf. Dumplings are also a perfect accompaniment to stew on a cold night.
More Brilliant Lamb Recipes to Try
Conclusion
This lamb stew is a healthy comfort food that pretty much cooks itself and brings joy to the table. Are you looking for easy, satisfying meals for your family? Look at my YouTube videos for more great ideas.
Watch How to Make It
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