Crockpot Lamb Stew – A Hearty Comfort Meal

There’s something truly magical about coming home to the warm, savory aroma of a slow-cooked stew filling the kitchen. This Crockpot Lamb Stew is comfort food at its finest—rich, hearty, and deeply flavorful, yet surprisingly easy to prepare. With tender chunks of lamb simmered slowly alongside potatoes, carrots, and aromatic herbs, this dish feels like a hug in a bowl.

Whether you’re serving it on a cold winter evening or preparing a rustic meal for a family gathering, lamb stew has a way of warming both the stomach and the soul. The slow cooker does most of the work here, turning simple ingredients into a nourishing, melt-in-your-mouth dinner.

Ingredients:

• 2 pounds lamb shoulder, cut into 1 ½-inch cubes
• 4 medium carrots, peeled and chopped
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups beef or lamb broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil (for browning lamb)
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the lamb (optional but recommended): Heat olive oil in a skillet over medium-high heat. Add lamb cubes in batches, browning on all sides. Transfer to the crockpot.
2. Sauté aromatics: In the same skillet, sauté onion and garlic until softened and fragrant, about 2–3 minutes. Add to the crockpot.
3. Add vegetables and broth: Layer carrots and potatoes over the lamb. Pour in broth, tomato paste, and Worcestershire sauce. Stir gently to combine.
4. Season: Add rosemary, thyme, bay leaves, salt, and pepper.
5. Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until lamb and vegetables are tender.
6. Thicken (optional): If you prefer a thicker stew, mix 2 tablespoons flour with 3 tablespoons cold water. Stir into the stew during the last 30 minutes of cooking.
7. Serve: Remove bay leaves and herb stems. Garnish with fresh parsley before serving.

Tips & Tricks

• Browning the lamb before slow cooking adds depth and a richer flavor to the stew.
• Don’t skip the fresh herbs—they infuse the broth with earthy, aromatic notes.
• For a richer base, swap 1 cup of broth with a dry red wine.

Variations

• Mediterranean Twist: Add olives, sundried tomatoes, and a sprinkle of feta before serving.
• Irish-Style Stew: Replace broth with Guinness or stout beer for a deep, malty flavor.
• Vegetable Boost: Include parsnips, turnips, or celery root for more rustic flavors.

Serving Suggestions

• Pair with crusty artisan bread to soak up the savory broth.
• Serve over a bed of creamy mashed potatoes for a double dose of comfort.
• Add a side salad with vinaigrette for balance.

Crockpot Lamb Stew

A hearty, slow-cooked lamb stew with potatoes, carrots, and herbs. Comforting, flavorful, and perfect for cozy dinners.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 bowls

Course: Dinner, Main

Cuisine: Irish, Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Stew Ingredients

• 2 pounds lamb shoulder, cubed
• 4 medium carrots, chopped
• 4 medium potatoes, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef or lamb broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil for browning
• 2 sprigs fresh rosemary or 1 tsp dried
• 2 sprigs fresh thyme or 1 tsp dried
• 2 bay leaves
• 2 tsp salt to taste
• 1 tsp black pepper
• 2 tbsp flour optional, for thickening
• fresh parsley for garnish

Equipment

• Crockpot/slow cooker
• Skillet
• Mixing spoon
• Knife & cutting board

Method

 

1. Brown lamb in olive oil in a skillet, then transfer to crockpot.
2. Sauté onion and garlic in skillet, then add to crockpot.
3. Layer carrots and potatoes over lamb. Pour in broth, tomato paste, and Worcestershire sauce.
4. Season with rosemary, thyme, bay leaves, salt, and pepper.
5. Cook on low for 7–8 hours or high for 4–5 hours.
6. Optional: thicken with flour slurry during last 30 minutes.
7. Remove bay leaves, garnish with parsley, and serve.

Notes

Browning the lamb first is optional but highly recommended for best flavor.

Storage Information

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in individual portions for up to 3 months. Reheat gently on the stove or in the microwave.

FAQ

• Can I use lamb leg instead of lamb shoulder? Yes, lamb leg is leaner but still works well. Shoulder tends to be more tender in stews.
• Can I make this ahead of time? Absolutely! The flavors deepen overnight. Simply reheat the next day.
• What if I don’t have a slow cooker? Use a Dutch oven and simmer on low heat for 2–3 hours.

History / Fun Facts
Stews have been a staple of human diets for centuries, stretching back to ancient civilizations where meat and vegetables were simmered in clay pots over open fires. Lamb, in particular, has long been cherished in Mediterranean, Irish, and Middle Eastern cuisines. The slow cooker has simply modernized an age-old tradition, allowing us to enjoy the same nourishing flavors with far less effort.