Lamb Stew Crock Pot

5 from 3 votes

This Lamb Stew Crock Pot recipe is hearty and savory, with tender lamb, soft potatoes and vegetables simmered low and slow.

Prep Time30

Cook Time8

Total Time8 30

Course: Mains, Slow Cooker

Cuisine: American, Irish-Inspired

Keyword: Crock Pot, Dinner, Easter, Easy, Irish, Irish Stew, Lamb, Mains, Meat, Simple, Slow Cooker, Stew, Supper

Servings:

Calories: 229kcal

Author: Eva Filer

4 tablespoon vegetable oil
4 tablespoon butter unsalted
2 pounds lamb shoulder cut into chunks
2 cups carrots peeled and cut into ¼” thickness (larger round I cut in half)
1 large yellow onion diced
2 tablespoon garlic minced
3 tablespoon tomato paste
4 cups beef broth low sodium
1 cup dry red wine I used a Chanti
1 pound baby potatoes
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoon gluten free all-purpose flour can use regular, optional (see notes)
1 ½ cups frozen peas
1-2 cups water optional

Optional Step: Heat a large skillet over medium high heat and some oil and butter while working in batches and lightly sear the meat on all sides (I find it saves time to use bigger chunks and allow them to rest then cut into bite-sized pieces, but you can do that in reverse).
Once complete with all the meat, transfer to a large Crock Pot.
Add carrots and onion and cook until soft, then garlic for 1 minute.
Cook tomato paste for 2 minutes, then add red wine and deglaze the pan for about 3-5 minutes (it should be a syrupy consistency).
Carefully transfer all the contents to the base of the slow cooker with the seared lamb.
Add in all remaining ingredients except for the flour, peas and water, stir to mix well.
Cover your slow cooker and cook on LOW for 8 hours (high for 4-5), then remove rosemary sprigs.
To thicken, mix ½ cup water in a spouted measuring cup with flour. Then pour it back into the slow cooker and cook for an additional 15-20 minutes but on HIGH.
When ready to serve add in the peas and stir to combine (they will warm up and soften quickly).
Taste and add any additional water as needed.

Cook Down the Tomato Paste: Letting it darken slightly removes acidity.
Remove the Herbs: Pull the rosemary sprigs before thickening to avoid overpowering flavor.
Thicken at the End: Adding the slurry late keeps the stew from becoming gummy.
Sear the Meat: Browning the lamb first adds depth that takes the stew to the next level.
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled stew for up to 3 months, and thaw in the fridge overnight.
Reheating: Warm gently on the stovetop or in the microwave, adding water or broth as needed.

Browning: While browning of the meat is optional, we highly recommend it, it add so much additional flavor.