Slow Cooker Lamb Stew Recipe
I am very excited to share with you a sophisticated meal that only takes 20 minutes and 20 dollars to make. Guys, my slow cooker lamb stew is simmered for hours, to get the most tender and flavorful meal! This recipe is so easy to make, yet, it tastes so fancy!
I designed this lamb stew recipe for busy people like me who want to have full family meals without spending hours in the kitchen. Just like my crockpot corned beef, this one is a hit with my family. I always cook a larger batch, and freeze leftovers for later.
Table of contents
I love making this Irish Stew in the crockpot because I basically dump all the ingredients in the pot, and let it do the job. The meat is so tender that it almost falls apart. This is the perfect meal to make in advance, and with so many vegetables, there is no need for any extra side dishes.
Why you will love this recipe
- Perfect for busy homes: After browning the meat, I just toss it all in the pot and let the slow cooker work its magic. When the family is ready to eat, the whole house will smell incredible and all there is left is to serve it.
- Save money: Instead of going out to dinner, I save good dollars by staying home and making it in the slow cooker. It actually tastes better and is more relaxing. Just grab a bowl and have a seat.
- Know what is in your food: Because I am picky about what my family eats, I like to know what we are eating. I worry when we go out. When I cook, I get organic foods from the farmers’ market because I know where they get their produce.
- All the food in one pot: There is no need for side dishes because there are a slew of vegetables and lots of meat in this stew. Nobody will be leaving the table hungry.
What you’ll need to make slow cooker lamb stew
Ingredients:
- Lamb meat – I prefer to use a boneless leg of lamb, although most people just use the shoulder because it has more fat. Both cuts are tender and flavorful after being cooked in the instant pot. Chopped into one to two-inch chunks.
- Potatoes – I like using waxy red potatoes, cut in half but not too small so they do not get mushy.
- Carrots – Three medium carrots peeled and cut into half-inch pieces is all I need. Use more if needed. But be careful not to overload the pot.
- Celery ribs – I use two celery ribs, chopped into small pieces. It adds a crisp and refreshing taste that complements other ingredients.
- Sweet peas – One cup of frozen peas is all that I use. Do not thaw them out or use canned peas or they will turn into mush.
- Mushrooms – Baby Bella mushrooms, sliced thick, are the perfect meaty taste for this stew. Many people do not put mushrooms in their lamb stew, but my family loves it. They have to be thick, or they just disappear into the rest of the ingredients.
- Onion – Yellow onions offer sweet and complex flavors as they cook so I use one medium yellow onion cut into medium dices.
- Garlic – For the boldest and freshest garlic flavor, I mince mine just before adding it to the stew.
- Wine – Any kind of red wine will bring out the best flavors of lamb meat, but I like the deep red fruit flavor of Chianti Classico or Rioja Reserva.
- Beef broth – I always recommend using low-sodium broth because regular broth can make food taste too salty. Also, I get organic because it does not have all the extra pesticides and other additives that are not needed and can make people sick.
- Worcestershire sauce – One of my favorite flavor enhancers, Worcestershire sauce adds tang, sourness, sweetness, a bit of heat, some kick, and saltiness as well as layers of other tastes I cannot even describe.
How to make it:
- Toss in flour: First, I toss the lamb meat in a large bowl with salt, pepper, and flour until it is all coated.
- Brown the meat: Then, I heat the oil in a large skillet and brown the meat on all sides for three to five minutes each.
- Cook the stew: After, place all the ingredients except the peas into the slow cooker except the peas. Stir it up and close the pot. Cook on low for seven to eight hours or on high for three to four hours. Add the peas in the last hour.
- Garnish and serve: Finally, garnish with rosemary and parsley and serve.
Expert tips
How to choose the right cut of lamb
Just like beef, the more a muscle works, the tougher it will be. So, the leg of lamb is perfect for slow cooking, which is why I like to use that cut. But I prefer it to be boneless because I cut it into pieces for stew. Sometimes, I get it already cut into stew meat. However, I do like to cut my own because I can see the meat before it gets chopped up. That way, I get to see the color.
The color of the lamb should be rosy pink or red. Darker meat is older and will not be as tender as lighter pink. It should be fine-grained with firm bright white fat. Stay away from anything that has yellow or brittle fat or that smells funny. If buying meat that is already cut into stew pieces, make sure it is also pink with white fat and has no foul smell.
More tips to consider:
- Cooking this recipe on low will make the meat extra tender because low and slow is the best.
- I like to use waxy potatoes for the best results. Russet potatoes tend to get mushy when they are cooked for that long.
- Cut the vegetables into equal-sized pieces so they cook evenly.
- Do not add the peas until the end or they will get mushy.
- Using a lean cut like a loin, chops, or rack are not good choices for stew meat.
- Browning the meat first locks in the flavor and the juices to make it extra tasty.
Recipe variations and add-ins:
- Different meat: No lamb? Use beef, pork, or even chicken. Any kind of meat will work. It will still be delicious, but it will not taste the same, of course.
- Irish stew: The true Irish stew uses Guinness beer instead of wine. I have used it and it adds a unique malty flavor that actually tastes quite wonderful.
- Heat it up: Add some cayenne pepper or red pepper flakes and poblano peppers for a bit of spicy heat in this lamb stew.
- More vegetables: To make this a heartier dish, add more vegetables. I have added corn, green beans, and zucchini. Other ideas I think would be good are pumpkin, asparagus, beans, bell peppers, and spinach. But do not add spinach until the end or it will disappear.
- Add more herbs and spices: Sometimes I just like to add a variety of herbs and spices. Other times I use a seasoning like my homemade poultry seasoning that has a mixture of various herbs like sage, thyme, oregano, marjoram, and rosemary.
- Stovetop: If you want to make it the traditional, stovetop way, you can easily do so. Check out my stovetop lamb stew recipe.
Serving suggestions:
Here are some serving ideas I like that I wanted to share.
- For soaking up the thick and delectable broth, my beer bread is perfect and is ready in less than an hour with no yeast, proofing, or kneading.
- Even though it has wine in it, I like to serve it with my own favorite Merlot, Sangiovese, or Bordeaux.
- I like to serve this hearty stew with a light salad like my easy cucumber salad.
- It is also thick enough that it can be served on top of rice or Irish colcannon. If yours is not thick enough, add some cornstarch and it will be.
- For dessert, this Irish apple cake just seems to go well with the flavors. Maybe because lamb stew is actually Irish stew.
How to store leftovers
- Refrigerate: Put leftovers in an airtight container for up to four days in the fridge.
- Freezing: To keep it for three months, place it in a freezer-safe container or freezer bag. I like to put mine in freezer bags and lay them flat, so they do not take up much room.
- Defrost: For the best flavor and texture, I thaw leftovers in the fridge overnight.
- Reheating: To reheat, I put it in a saucepan and cook over medium-low for about 10 minutes, stirring frequently.
Frequently asked questions
Overcooking is the number one cause of tough meat. However, since it is being cooked low and slow, that likely won’t be an issue. It’s more probable that it’s undercooked. Give it a bit more time and see if that helps. The internal temperature of lamb should reach 145 degrees F. If it’s below that, feel free to let it cook longer. Using a leaner cut of lamb may also pose a challenge. Lamb loin, chops, and rack are not ideal for stew.
I have added a cornstarch slurry to mine at the end to make it thicker. It is simple to do with just cornstarch and water. Add two tablespoons of cornstarch to four tablespoons of cold water and stir until the cornstarch dissolves. Then, stir it into the stew. Now, turn the slow cooker on high and let it cook for another 30 minutes to an hour, and it should be thicker.
Using beer can cause stew to taste bitter sometimes. That is why I use wine. Add some baking soda or sugar to offset the flavor. It may also be bitter if some of the meat or vegetables get stuck to the bottom or sides of the pot. They will burn and cause the whole stew to have a bitter taste. Try adding some vinegar, lemon juice, or a pinch of salt. Then, stir well and see if that helps.
More recipes with lamb:
Slow Cooker Lamb Stew
Ingredients
- 2 lbs boneless leg of lamb or lamb shoulder trimmed of excess fat and cut into 1 1/2" pieces
- 1 teaspoon sea salt or to taste
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 1/2 cups red wine or broth
- 1 lb baby Bella mushrooms thickly sliced
- 2 cups beef broth low-sodium
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh rosemary finely chopped
- 1 1/2 lbs red potatoes halved or quartered
- 3 medium carrots peeled and cut into 1/2″ thick pieces
- 2 celery ribs chopped
- 1 cup frozen sweet peas
Garnish:
- 1/4 cup parsley finely chopped
- Fresh rosemary
Instructions
- Toss lamb meat with salt, pepper, and all-purpose flour in a large bowl.
- Place a large skillet over medium heat and add the olive oil.
- Once the oil is hot, brown the lamb meat on each side for about 3-5 minutes. You may have to work in batches. This step is optional, but I suggest browning the meat as it locks in the flavor.
- Transfer all the ingredients to the Slow Cooker except green peas.
- Cover and cook on LOW heat for 7-8 hours or HIGH for 3-4 hours.
- Add the green peas during the last hour of cooking.
- Garnish with freshly chopped parsley, and serve warm!