Slow Cooker Lamb Stew – Let me take you back to a crisp autumn day. You know, the kind where the leaves crunch underfoot, and there’s a slight chill in the air that makes you crave something warm and hearty. That’s the exact day I fell in love with this Slow Cooker Lamb Stew.
I’ll be honest—I was skeptical about lamb at first. Growing up, we were more of a “chicken and beef” kind of family, and lamb seemed…fancy. But one weekend, after spotting some lamb stew meat on sale (and not wanting to let it go to waste), I decided to give it a shot. I threw together some ingredients, turned on my trusty slow cooker, and hoped for the best.
Seven hours later, my kitchen smelled like a cozy little countryside inn. The lamb was so tender, it practically fell apart, and the broth was rich and comforting with just a hint of rosemary. I remember standing there with a spoon, “taste-testing” it straight out of the pot because I couldn’t wait to plate it. And just like that, lamb became a regular in my cooking rotation.
What makes this recipe extra special? It feels like a big, warm hug in a bowl. Plus, the slow cooker does all the work while you get to sit back and relax—or maybe even sneak in a nap.
Why You’ll Love This Slow Cooker Lamb Stew Recipe?
- Hands-Free Cooking: The slow cooker handles everything, leaving you free to tackle your day (or binge-watch your favorite show).
- Fall-Apart Tender Lamb: Cooking it low and slow makes the lamb melt-in-your-mouth delicious.
- Perfectly Balanced Flavors: The rosemary adds a fresh, herby kick, while the beer and tomato paste create a rich, savory broth.
- Veggie-Packed Goodness: Potatoes, carrots, celery, and mushrooms soak up all those amazing flavors.
- Impressive Yet Simple: It’s one of those dishes that looks fancy but is secretly so easy to make.
Ingredient Notes:
Here’s why each ingredient plays a starring role:
- Lamb Stew Meat: Lamb has a unique richness that pairs beautifully with hearty vegetables and savory broth. It’s worth seeking out good-quality stew meat.
- Red Potatoes: Their creamy texture holds up well in slow cooking. No red potatoes? Yukon Golds or even sweet potatoes work like a charm.
- Carrots and Celery: These classics add sweetness and crunch, balancing the dish perfectly.
- Mushrooms: Earthy and meaty, they add depth and soak up the broth beautifully.
- Beef Broth: The base of the stew, it’s what ties all the flavors together. Opt for low-sodium if you like to control the salt.
- Beer: This adds a subtle tang and richness. A mild lager works best, but feel free to experiment with ales or stouts.
- Tomato Paste: Thickens the broth and adds a touch of umami.
- Fresh Rosemary: Just one sprig infuses the entire stew with a cozy, herby aroma.
How To Make Slow Cooker Lamb Stew?
This stew might sound fancy, but trust me, it’s super simple. Here’s how to do it:
- Brown the Lamb:
Start by heating some olive oil in a skillet. Toss in the lamb and onions, letting them sizzle until the lamb has a nice golden sear and the onions are just starting to soften. This step adds incredible flavor, so don’t skip it! - Build the Base:
Transfer the lamb and onions to your slow cooker. Layer the potatoes, carrots, celery, and mushrooms on top. It’s like assembling a cozy little veggie blanket over the lamb. - Add the Liquid Gold:
In the same skillet, mix beef broth, tomato paste, beer, Worcestershire sauce, salt, and pepper. Pour this over the veggies and lamb. Toss in the rosemary sprig—it’s like adding a magic wand of flavor. - Set It and Forget It:
Cover your slow cooker, set it to high, and let it work its magic for 7 hours. Seriously, your house will smell amazing, and you’ll feel like a pro chef with zero effort. - Finish Strong:
About 15 minutes before serving, stir in the frozen peas. They don’t need long to cook and add a pop of color and sweetness. - Serve and Savor:
Ladle the stew into bowls, making sure everyone gets a bit of everything. Serve it with crusty bread or mashed potatoes and watch it disappear.
Storage Options:
Got leftovers? Here’s how to make them last:
- Refrigerate: Let the stew cool completely, then store it in an airtight container for up to 3 days. It reheats beautifully on the stovetop or in the microwave.
- Freeze: This stew freezes like a dream. Portion it into freezer-safe containers, and it’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Pro Tip: Add a splash of broth or water when reheating to loosen up the sauce if it thickens too much.
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Variations and Substitutions:
Feeling creative? Here’s how to make this stew your own:
- Meat Swap: Not a fan of lamb? Use beef stew meat or even chicken thighs.
- Extra Veggies: Try adding parsnips, turnips, or green beans for more variety.
- Herb Alternatives: No rosemary? Thyme or a bay leaf will work beautifully.
- Beer-Free: Skip the beer and use extra beef broth or even a splash of red wine for richness.
- Gluten-Free: Use gluten-free beer or replace it with broth, and ensure your Worcestershire sauce is gluten-free.
What to Serve with Slow Cooker Lamb Stew?
This stew pairs beautifully with these sides:
- Crusty Bread: For soaking up all that delicious broth.
- Mashed Potatoes: Creamy and comforting, they’re a natural match.
- Steamed Rice: A simple base that lets the stew shine.
- Roasted Veggies: Add some crunch and caramelized flavor.
Frequently Asked Questions:
Can I skip browning the lamb?
You can, but browning adds a depth of flavor that’s worth the extra step.
What kind of beer works best?
A mild lager or ale is ideal. Avoid anything too bitter, like an IPA.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the lamb, then pressure cook on high for 35 minutes.
There you have it—Slow Cooker Lamb Stew that’s rich, hearty, and ridiculously easy. It’s the perfect dish for cozy nights, lazy weekends, or anytime you need a big bowl of comfort. Give it a try, and let me know—did you stick to the recipe, or put your own spin on it? I’d love to hear how it turned out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Lamb Stew
Ingredients
- 1 tablespoon olive oil
- 1 pound cubed lamb stew meat
- 1 large onion sliced into petals
- 1 pound red potatoes cut into large cubes
- 2 large carrots sliced
- 2 stalks celery sliced
- 4 fresh button mushrooms sliced
- 2 cups beef broth
- 1 6-ounce can tomato paste
- ½ cup beer
- 3 tablespoons Worcestershire sauce
- 1 large sprig fresh rosemary
- Salt and pepper to taste
- 1 ½ cups frozen peas
Instructions
Prepare the Lamb and Onions:
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb stew meat and sliced onions. Sauté for approximately 5 minutes until the lamb is browned on all sides and the onions begin to soften. Transfer this mixture to the slow cooker.
Add the Vegetables:
- Layer the potatoes, carrots, celery, and mushrooms on top of the lamb and onions in the slow cooker. This arrangement ensures even cooking and proper absorption of the flavors.
Prepare and Add the Broth:
- In the same skillet, combine the beef broth, tomato paste, beer, Worcestershire sauce, and a sprig of rosemary. Stir well to mix, ensuring the tomato paste is fully incorporated. Pour this mixture evenly over the vegetables and lamb in the slow cooker. Season with salt and pepper to taste.
Slow Cook:
- Cover the slow cooker with the lid and set it to cook on high for 7 hours. This long, slow process allows the lamb to tenderize and the flavors to meld beautifully.
Add the Peas:
- After 7 hours, add the frozen peas to the stew. Stir gently to combine, then allow the peas to cook for an additional 15 minutes.
Serve:
- Remove the rosemary sprig before serving. Ladle the stew into bowls and serve hot with crusty bread or mashed potatoes for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
