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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
Cook Time 8 hours
Total Time 8 hours 20 minutes
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.