Description
Hearty and tender Slow Cooker Lamb Stew featuring boneless lamb chunks simmered with vegetables, red wine, and fresh herbs for a comforting, flavorful meal perfect for any occasion.
Ingredients
Units
Scale
Meat
- 1.5 pounds boneless lamb
Vegetables and Aromatics
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 stalk celery, chopped
- 2 large carrots, sliced
- 2 cups baby potatoes, halved
- 1 bay leaf
- 2-3 sprigs fresh thyme
Liquids
- 3 cups beef broth, warm
- 1/2 cup red wine
Others
- 2 tablespoons flour
- 2 tablespoons oil
- 3 tablespoons tomato paste
- Salt and pepper to taste
Instructions
- Prepare and Coat Lamb: Pat dry the lamb chunks thoroughly to remove excess moisture. Season well with salt and pepper. Sprinkle and toss with 2 tablespoons of flour until all pieces are evenly coated.
- Brown Lamb: Heat 2 tablespoons of oil in a heavy-bottom pan over medium-high heat. Brown the lamb chunks in two batches without overcrowding, searing each side for 2-3 minutes until nicely browned. Set browned lamb aside, cover to keep warm.
- Sauté Vegetables: In the same pan, add the chopped onion, minced garlic, and celery. Sauté until the onion softens and becomes translucent, about 4-5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook on low heat for 1 minute to develop its flavor.
- Deglaze Pan: Pour in 1/3 cup of the red wine and 1/2 cup of beef broth to deglaze the pan. Scrape up any browned bits stuck to the bottom. Let the mixture simmer for 3-4 minutes to allow the alcohol to evaporate.
- Combine Ingredients in Slow Cooker: Transfer the browned lamb, sautéed vegetables with tomato paste, deglazed liquid, remaining beef broth, carrots, baby potatoes, bay leaf, and fresh thyme into the slow cooker. Season with additional salt and pepper as needed.
- Slow Cook: Cook on low heat for 8 hours or on high heat for 4 hours until the lamb is tender and the vegetables are cooked through.
- Serve: Remove bay leaf and thyme sprigs before serving. Enjoy the stew hot, ideally accompanied by crusty bread.
- Alternative Stovetop Method: Use a heavy-bottom pot or Dutch oven to brown the lamb and sauté vegetables. After deglazing, add all ingredients and bring to a near boil over medium-high heat. Reduce heat to low, cover, and simmer for 80-90 minutes or until lamb is fork-tender. Optionally, transfer covered pot to an oven at 325°F and cook until tender.
Notes
- Always use hot or warm beef stock to maintain cooking temperature and flavor.
- For added earthiness, sauté mushrooms separately and add them to the stew 30-45 minutes before the end of cooking time.
- If using green peas, stir them in only 15 minutes before finishing to retain their color and texture.
- Patting the lamb dry ensures even flour coating and better browning.
- Deglazing the pan with wine enriches the stew with deep, complex flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
