Best Crock-Pot Lamb Stew Recipe

It's cold outside, baby. And wouldn't it be nice to come home to the luscious smell of slow-cooked lamb stew—along with a clean kitchen and dinner ready and waiting.

Lamb stew is especially suited to slow cooking; in fact, almost any cut of lamb can benefit from the slow-cooking process, which can make even the toughest meat falling-off-the-bone tender. This recipe yields a rich flavor created by the combination of the wine and lamb, and provides your family a complete meal with the addition of the carrots and potatoes.

Total Time: 6 to 10 hours | Prep Time: 20 minutes | Serves: 4 to 6

Ingredients:

  • 4 pounds trimmed, boned lamb shoulder, cut into 2-inch pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 onions, sliced thin
  • 1/2 teaspoon thyme
  • 1 teaspoon rosemary, crushed
  • 1 cup red wine
  • 1 cup baby carrots (1/2 pound or as many as you want)
  • 2 cups diced potatoes or sweet potatoes
  • 1 cup (or more) beef or vegetable broth

Directions:

  1. In a large bowl, place the lamb, flour, salt and pepper, and toss to coat the meat evenly.
  2. Heat the oil in a heavy saucepan, and brown the lamb pieces on all sides, about 5 minutes. With a slotted spoon, place the lamb in the Crock-Pot, leaving oil and juices in the pan.
  3. Add the garlic and onion to the saucepan and cook until onion is translucent, about 3 minutes. Add the thyme, rosemary and wine. Cook another minute or so, using the wine to scrape up the bits in the pan.
  4. Add the mixture to the Crock-Pot, along with the carrots, potatoes and 1 cup broth.
  5. Cook on high for 4 to 6  hours or on low for 8 to 10 hours. If the stew thickens more than you would like, add more broth while cooking. 

Tips

    • Lamb stew is a favorite Moroccan dish. To give your stew a Moroccan flavor burst, add 1 tablespoon cumin, 2 teaspoons coriander, 2 teaspoons cinnamon and 1/2 teaspoon cayenne pepper to the onion mixture before adding it to the Crock-Pot. Serve over couscous, and garnish with raisins, nonfat Greek yogurt, shredded coconut and finely chopped almonds.
    • If your family likes greens, a delicious and healthful addition is kale, spinach or Swiss chard. Chop these roughly, then add them in the last 5 minutes before serving.
    • If you don't have time to brown the meat, no worries: Just mix it in the flour, salt and pepper, and dump it right into the Crock-Pot. The final product will lack the caramelization produced by the browned meat, but will still pack an aromatic flavor

      punch.

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