Slow Cooker Lamb Stew
Rustic and hearty, this Slow Cooker Lamb Stew features tender chunks of lamb simmered with vegetables in a thick, flavorful red wine and beef broth gravy. A comforting one-pot dinner perfect for chilly nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 750 g Boneless lamb cut into chunks
- 2 tablespoons Flour for coating and thickening
- 2 tablespoons Oil to sear the lamb
- 1 large Onion finely chopped
- 1 tablespoon Minced garlic for that punch
- 1 stalk Celery diced
- 3 tablespoons Tomato paste to build flavor
- ½ cup Red wine adds umami and acidity
- 2 large Carrots
- 2 cups Baby potatoes halved
- 1 Bay leaf
- 2-3 sprigs Fresh thyme
- 3 cups Beef broth good quality
- Salt and pepper to taste
Instructions
Instructions
- Season lamb chunks with salt and pepper and toss in flour to coat.
- Heat oil and sear lamb in batches until browned on all sides. Transfer to cooker.
- Sauté onion, celery, and garlic in same skillet until soft. Add tomato paste and cook another 2 minutes.
- Deglaze pan with red wine, scraping browned bits, then add into cooker.
- Add carrots, potatoes, bay leaf, thyme, and beef broth to cover ingredients.
- Cover and cook on low for 8 hours or high for 4 hours until lamb is tender.
- Remove bay leaf and thyme, adjust seasoning, and serve warm.
Notes
Optional: Add mushrooms 30 minutes before finish, or peas 15 minutes before end. Great served with crusty bread.