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Crockpot Lamb Stew

This hearty crockpot lamb stew is a comforting dish perfect for cooler weather. Slow-cooked with tender lamb, root vegetables, and aromatic herbs, it's an effortless way to enjoy a satisfying meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups beef or vegetable broth
  • 1 cup red wine (optional) Replace with additional broth if desired.
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 cup frozen peas Added in the last 30 minutes of cooking.

Instructions
 

  • Begin by heating the olive oil in a skillet over medium-high heat. Season the lamb cubes with salt and pepper. Brown the lamb on all sides for about 5 minutes, then transfer it to the crockpot.
  • In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant. Add the tomato paste and stir for another minute. Transfer the mixture to the crockpot.
  • Add the sliced carrots, diced potatoes, dried thyme, dried rosemary, and bay leaf into the crockpot.
  • Pour in the red wine (if using) and broth, ensuring all ingredients are covered with liquid. Stir gently to combine everything.
  • Cover the crockpot with the lid and set it to cook on low for 8 hours or high for 4 hours.
  • About 30 minutes before serving, add the frozen peas to the crockpot and stir to incorporate. Allow the stew to finish cooking.
  • Once done, taste and adjust seasoning with more salt and pepper if necessary. Serve hot.

Notes

This stew can be prepared a day in advance and reheated, as the flavors deepen over time.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.