20 Hearty Lamb Stew Recipes for Slow Cooker Delights

There’s nothing quite like coming home to the rich, comforting aroma of a hearty lamb stew simmering away in your slow cooker. Perfect for those chilly evenings or when you’re craving something deeply satisfying, our roundup of 20 Hearty Lamb Stew Recipes for Slow Cooker Delights is here to inspire your next cozy meal. Dive in and discover your new favorite stew that promises to warm your soul with every bite.

Classic Slow Cooker Lamb Stew with Root Vegetables

Slow cookers are a game-changer for busy home cooks, and this Classic Slow Cooker Lamb Stew with Root Vegetables is no exception. Simple ingredients transform into a hearty, flavorful meal with minimal effort.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 4 cups beef broth
  • 3 large carrots, peeled and chopped into 1-inch pieces
  • 2 large potatoes, peeled and chopped into 1-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
• For thickening:
  • 2 tbsp all-purpose flour
  • 1/4 cup water

Instructions

1. Place the lamb cubes, carrots, potatoes, onion, and garlic into the slow cooker.
2. In a small bowl, whisk together the beef broth, tomato paste, salt, pepper, rosemary, and thyme. Pour over the ingredients in the slow cooker.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the lamb is tender and the vegetables are soft.
4. In a small bowl, mix the flour and water until smooth to create a slurry. Stir the slurry into the stew to thicken it.
5. Cover and cook for an additional 30 minutes on HIGH, stirring occasionally, until the stew has thickened to your liking.

Offering a melt-in-your-mouth texture, this stew’s rich flavors are perfectly balanced by the sweetness of the root vegetables. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread for dipping.

Moroccan-Inspired Slow Cooker Lamb Stew

Ready to dive into a flavorful journey with a dish that’s as nourishing as it is delicious? This Moroccan-inspired slow cooker lamb stew combines tender meat with aromatic spices, offering a hands-off cooking approach that’s perfect for beginners.

Ingredients

• For the lamb: 2 lbs lamb shoulder, cut into 1-inch cubes
• For the spice mix: 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp ground turmeric
• For the stew base: 1 large onion, diced, 3 garlic cloves, minced, 1 cup carrots, sliced, 1 cup celery, sliced, 1 can (14.5 oz) diced tomatoes, 4 cups chicken broth
• For finishing: 1/2 cup dried apricots, chopped, 1/4 cup fresh cilantro, chopped

Instructions

1. In a large bowl, toss the lamb cubes with the spice mix until evenly coated.
2. Heat a large skillet over medium-high heat and brown the lamb in batches, about 3 minutes per side, to develop flavor.
3. Transfer the browned lamb to the slow cooker. Tip: Don’t skip browning; it adds depth to the stew.
4. In the same skillet, sauté the onion and garlic until soft, about 5 minutes, then add to the slow cooker.
5. Add the carrots, celery, diced tomatoes, and chicken broth to the slow cooker, stirring to combine.
6. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender. Tip: Slow cooking on low yields more tender meat.
7. Stir in the dried apricots and cook for an additional 30 minutes to soften them.
8. Before serving, sprinkle with fresh cilantro. Tip: Fresh herbs add a bright contrast to the rich stew.

Zesty and aromatic, this stew boasts tender lamb that falls apart at the touch of a fork, with a sauce that’s richly spiced yet balanced by the sweetness of apricots. Serve it over couscous or with crusty bread to soak up every last drop.

Slow Cooker Lamb and Barley Stew

After a long day, nothing beats coming home to the comforting aroma of a hearty stew simmering away in your slow cooker. This Slow Cooker Lamb and Barley Stew is a perfect blend of tender lamb, wholesome barley, and vibrant vegetables, all melded together in a rich, flavorful broth.

Ingredients

• For the stew:
  • 1.5 lbs lamb shoulder, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. In a large skillet over medium-high heat, brown the lamb cubes on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. Add the diced onions, carrots, and celery to the same skillet. Cook for 5 minutes until slightly softened, then transfer to the slow cooker.
3. Stir in the rinsed barley, beef broth, tomato paste, dried thyme, and bay leaf into the slow cooker. Season with salt and pepper.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the barley is cooked through.
5. Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.

Melt-in-your-mouth lamb and chewy barley create a delightful contrast in this stew. Serve it with a crusty bread to soak up the rich broth, or over a bed of mashed potatoes for an extra comforting meal.

Herbed Slow Cooker Lamb Stew with Red Wine

For those chilly evenings when only a hearty, comforting meal will do, this Herbed Slow Cooker Lamb Stew with Red Wine is your go-to recipe. Follow these steps carefully to create a dish that’s rich in flavor and tender to the bite.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 2 cups red wine
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried rosemary
  • 2 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for 1 more minute. Transfer the vegetables to the slow cooker.
3. Pour the red wine into the skillet to deglaze, scraping up any browned bits. Simmer for 2 minutes, then pour into the slow cooker.
4. Add the beef broth, tomato paste, salt, pepper, rosemary, and thyme to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
6. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.
7. Tip: Taste the stew before serving and adjust the seasoning if necessary.
8. Tip: Serve with crusty bread to soak up the delicious sauce.

Unbelievably tender and infused with the deep flavors of red wine and herbs, this stew is a masterpiece of slow cooking. Pair it with a glass of the same red wine used in the recipe for an extra special touch.

Slow Cooker Lamb Stew with Sweet Potatoes and Kale

One of the most comforting dishes to prepare in a slow cooker is a hearty lamb stew, especially when it’s enriched with sweet potatoes and kale. This recipe is perfect for beginners, as it guides you through each step methodically, ensuring a delicious result every time.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3 minutes. Transfer to the slow cooker.
3. Add the chicken broth, sweet potatoes, kale, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the sweet potatoes are soft.
5. Tip: For a richer flavor, you can deglaze the skillet with a little broth before adding the onions and garlic.
6. Tip: If the stew is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 2 tbsp of water and stirring it into the stew during the last 30 minutes of cooking.
7. Tip: Taste the stew before serving and adjust the seasoning if necessary.

Aromatic and tender, this lamb stew is a delightful blend of flavors and textures, with the sweetness of the potatoes balancing the earthiness of the kale. Serve it with a crusty bread to soak up the delicious broth, or over a bed of quinoa for a gluten-free option.

Greek Style Slow Cooker Lamb Stew with Orzo

Begin your culinary journey with this comforting Greek Style Slow Cooker Lamb Stew with Orzo, a dish that marries tender lamb with hearty orzo in a rich, aromatic sauce. Perfect for beginners, this recipe simplifies traditional flavors into easy, slow-cooked steps.

Ingredients

• For the lamb: 2 lbs lamb shoulder, cut into 1-inch cubes
• For the seasoning: 1 tbsp dried oregano, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 onion diced, 3 garlic cloves minced, 1/4 cup olive oil, 1 cup red wine, 2 cups chicken broth, 1 can (14.5 oz) diced tomatoes
• For the orzo: 1 cup orzo pasta
• For garnish: 1/4 cup chopped fresh parsley, 1/2 cup crumbled feta cheese

Instructions

1. In a large bowl, combine the lamb cubes with oregano, salt, and black pepper. Toss until the lamb is evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Add the lamb and brown on all sides, about 3-4 minutes per side. Transfer the lamb to the slow cooker.
3. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Deglaze the skillet with red wine, scraping up any browned bits, then pour everything into the slow cooker.
4. Add the chicken broth and diced tomatoes to the slow cooker. Cover and cook on low for 6-7 hours, or until the lamb is tender.
5. Stir in the orzo, cover, and cook on high for an additional 20 minutes, or until the orzo is al dente.
6. Garnish with fresh parsley and crumbled feta cheese before serving.

Zesty and rich, this stew offers a melt-in-your-mouth texture with the lamb, while the orzo adds a satisfying chew. Serve it with a side of crusty bread to soak up the flavorful sauce, or a crisp Greek salad for a refreshing contrast.

Slow Cooker Lamb Stew with Apricots and Almonds

Begin by gathering your ingredients for a comforting slow cooker lamb stew that combines the sweetness of apricots with the crunch of almonds, perfect for a cozy dinner.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup dried apricots, halved
  • 1/2 cup whole almonds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3 minutes. Transfer to the slow cooker.
3. Add the chicken broth, dried apricots, whole almonds, ground cumin, ground coriander, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
5. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: Toast the almonds in a dry skillet for a few minutes before adding them to the stew for extra flavor.
7. Tip: Serve the stew over a bed of couscous or quinoa for a complete meal.

After cooking, the lamb should be fork-tender, with the apricots softened and the almonds adding a delightful crunch. The spices meld together to create a warm, aromatic flavor that’s perfectly balanced by the sweetness of the apricots. Consider garnishing with fresh cilantro or mint for a bright contrast.

Spicy Slow Cooker Lamb Stew with Chickpeas

Mastering the art of slow cooking can transform your meals, and this Spicy Slow Cooker Lamb Stew with Chickpeas is no exception. Let’s break down the process into manageable steps to ensure a flavorful and tender result every time.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp salt

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes to the skillet, browning them on all sides for about 5 minutes total. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer the browned lamb to the slow cooker.
4. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Tip: Scrape the bottom of the skillet to incorporate the flavorful bits left from the lamb.
5. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet, stirring for 1 minute until fragrant.
6. Pour the onion and spice mixture over the lamb in the slow cooker.
7. Add the chickpeas, chicken broth, diced tomatoes, and salt to the slow cooker, stirring to combine.
8. Cover and cook on low for 8 hours or on high for 4 hours. Tip: For the best texture, resist the urge to stir the stew during cooking.

When the stew is ready, the lamb should be fork-tender, and the flavors deeply melded. Serve this hearty stew over a bed of couscous or with a side of crusty bread to soak up the rich, spicy broth.

Slow Cooker Lamb Stew with Rosemary and Garlic

Slow cooking transforms tough cuts of lamb into tender, flavorful bites, especially when paired with the aromatic duo of rosemary and garlic. Setting up your slow cooker in the morning means coming home to a dish that’s ready to warm your evening.

Ingredients

• For the lamb: 2 lbs lamb shoulder, cut into 1-inch cubes
• For the vegetables: 3 carrots, peeled and sliced into 1/2-inch pieces, 2 potatoes, peeled and cubed into 1-inch pieces, 1 onion, chopped
• For the seasoning: 3 cloves garlic, minced, 2 tbsp fresh rosemary, chopped, 1 tsp salt, 1/2 tsp black pepper
• For the liquid: 2 cups beef broth, 1/4 cup red wine

Instructions

1. Place the lamb cubes at the bottom of the slow cooker to ensure even cooking.
2. Add the carrots, potatoes, and onion on top of the lamb, spreading them evenly.
3. Sprinkle the minced garlic, chopped rosemary, salt, and black pepper over the vegetables and lamb.
4. Pour the beef broth and red wine over the ingredients, ensuring they are just covered by the liquid.
5. Cover the slow cooker and set it to cook on low for 8 hours or on high for 4 hours, until the lamb is tender and easily falls apart.
6. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: If you prefer a richer flavor, brown the lamb cubes in a skillet before adding them to the slow cooker.
8. Tip: Fresh rosemary can be substituted with 1 tbsp of dried rosemary, but fresh is preferred for its vibrant flavor.

Kick back and enjoy the rich, comforting flavors of this stew, where the lamb melts in your mouth and the rosemary and garlic infuse every bite. Serve it with a crusty bread to soak up the savory broth, or over a bed of creamy mashed potatoes for an extra hearty meal.

Slow Cooker Lamb Stew with Mint and Peas

Begin by gathering your ingredients and preparing your slow cooker for a deliciously tender lamb stew that’s perfect for any season. This methodical approach ensures even the most novice cook can achieve a flavorful dish with ease.

Ingredients

• For the lamb: 2 lbs lamb shoulder, cut into 1-inch cubes
• For the vegetables: 1 cup chopped carrots, 1 cup chopped celery, 1 cup frozen peas
• For the seasoning: 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp chopped fresh mint
• For the liquid: 4 cups beef broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes to the skillet, seasoning with salt and pepper, and brown on all sides, approximately 5 minutes total.
3. Transfer the browned lamb to the slow cooker, layering it evenly at the bottom.
4. Add the chopped carrots and celery to the slow cooker, distributing them evenly over the lamb.
5. Pour the beef broth over the lamb and vegetables, ensuring everything is submerged.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
7. Stir in the frozen peas and chopped mint during the last 30 minutes of cooking to retain their color and freshness.
8. Tip: For a thicker stew, remove the lid during the last hour of cooking to allow some liquid to evaporate.
9. Tip: Always brown the lamb before slow cooking to deepen the flavor of the stew.
10. Tip: Fresh mint adds a bright contrast to the rich lamb, but you can substitute with dried mint if necessary, using 1 tsp instead.

Vivid in flavor and texture, this stew pairs beautifully with crusty bread or over a bed of fluffy mashed potatoes. The tender lamb and vibrant peas offer a delightful contrast, making each bite a comforting experience.

Slow Cooker Lamb Stew with Butternut Squash

For those chilly evenings when you crave something hearty yet straightforward, this slow cooker lamb stew with butternut squash is your go-to recipe. It’s a comforting dish that combines tender lamb with sweet butternut squash, all simmered to perfection in a rich, flavorful broth.

Ingredients

• For the stew:
• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes. Transfer to the slow cooker.
3. Add the butternut squash and carrots to the slow cooker.
4. In a small bowl, whisk together the beef broth and tomato paste until smooth. Pour over the ingredients in the slow cooker.
5. Add the dried rosemary, thyme, salt, and pepper. Stir gently to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are soft.
7. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
8. Tip: Taste the stew before serving and adjust the seasoning if necessary.
9. Tip: Serve with a sprinkle of fresh parsley for a pop of color and freshness.

Unbelievably tender lamb and sweet butternut squash come together in this stew, creating a melt-in-your-mouth experience. Try serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the delicious broth.

Slow Cooker Lamb Stew with Green Beans and Tomatoes

Here’s a comforting dish that’s perfect for those days when you want a hearty meal without spending hours in the kitchen. Slow Cooker Lamb Stew with Green Beans and Tomatoes combines tender lamb, fresh vegetables, and rich tomatoes for a meal that’s both nutritious and satisfying.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the onions and garlic. Cook until the onions are translucent, about 3 minutes. Transfer to the slow cooker.
3. Add the green beans, diced tomatoes, beef broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.
5. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: If you prefer a richer flavor, you can add a splash of red wine to the skillet after browning the lamb and onions.
7. Tip: Serve the stew over mashed potatoes or with a side of crusty bread to soak up the delicious juices.

Rich in flavor and with a melt-in-your-mouth texture, this stew is a crowd-pleaser. The green beans add a slight crunch, contrasting beautifully with the tender lamb and tomatoes. For a festive touch, garnish with fresh parsley or a sprinkle of grated Parmesan cheese before serving.

Slow Cooker Lamb Stew with Lentils and Spinach

Ready to dive into a comforting and nutritious meal that practically cooks itself? This slow cooker lamb stew with lentils and spinach is a hearty, flavor-packed dish perfect for any day of the week.

Ingredients

• For the stew:
  • 1.5 lbs lamb shoulder, cut into 1-inch cubes
  • 1 cup dried green lentils, rinsed
  • 4 cups fresh spinach, roughly chopped
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the onion, carrots, and garlic. Sauté for 3-4 minutes until slightly softened. Transfer to the slow cooker.
3. Add the rinsed lentils, beef broth, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lamb is tender and the lentils are cooked through.
5. Stir in the fresh spinach during the last 10 minutes of cooking, allowing it to wilt.
6. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: If your slow cooker runs hot, check the stew an hour earlier to prevent overcooking.
8. Tip: For an extra flavor boost, garnish with a sprinkle of fresh parsley or a squeeze of lemon juice before serving.

Enjoy this stew’s tender lamb and creamy lentils, perfectly complemented by the freshness of spinach. Serve it with a slice of crusty bread to soak up the rich broth, or over a bed of quinoa for an extra protein punch.

Slow Cooker Lamb Stew with Mushrooms and Thyme

Very few dishes offer the comfort and depth of flavor like a well-made stew, especially when it’s prepared in a slow cooker to meld the ingredients perfectly. This recipe focuses on creating a rich and hearty lamb stew with mushrooms and thyme, ideal for those looking to master slow cooking techniques.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, sliced into 1/2-inch pieces
  • 8 oz mushrooms, quartered
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and garlic, cooking for another 2 minutes. Transfer the vegetable mixture to the slow cooker.
3. Add the thyme, beef broth, tomato paste, and bay leaf to the slow cooker. Stir to combine all ingredients.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
5. Remove the bay leaf before serving. Season with salt and pepper to taste.

Best enjoyed when the lamb is fork-tender and the broth has thickened slightly, this stew pairs wonderfully with crusty bread or over a bed of mashed potatoes for an extra comforting meal.

Slow Cooker Lamb Stew with Carrots and Parsnips

Today’s recipe is a comforting and hearty slow cooker lamb stew with carrots and parsnips, perfect for those chilly evenings when you crave something warm and satisfying. This dish is incredibly easy to prepare, requiring just a bit of prep before letting the slow cooker do all the work, making it ideal for beginners and busy cooks alike.

Ingredients

– For the stew: 2 lbs lamb shoulder, cut into 1-inch pieces, 2 tbsp olive oil, 1 large onion diced, 3 cloves garlic minced, 4 carrots peeled and sliced into 1-inch pieces, 2 parsnips peeled and sliced into 1-inch pieces, 4 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 2 bay leaves.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3 minutes, then transfer to the slow cooker.3. Add the sliced carrots, parsnips, beef broth, salt, black pepper, dried thyme, and bay leaves to the slow cooker. Stir to combine all ingredients.4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are soft.5. Remove the bay leaves before serving. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking. Tip: Browning the lamb before slow cooking adds depth of flavor to the stew. Tip: If you prefer a more pronounced herb flavor, add an extra 1/2 tsp of thyme.Nothing beats the tender chunks of lamb and the sweetness of carrots and parsnips in this stew. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra comforting meal.

Slow Cooker Lamb Stew with Fennel and Orange

This comforting slow cooker lamb stew combines tender meat with the bright flavors of fennel and orange, creating a dish that’s both hearty and refreshing. Perfect for those chilly evenings when you crave something warming yet sophisticated.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 large fennel bulb, thinly sliced
  • 1 orange, zest and juice
  • 2 cups chicken stock
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the sliced fennel and sauté until slightly softened, about 3 minutes. Add to the slow cooker.
3. Pour the chicken stock, orange zest, and juice over the lamb and fennel in the slow cooker. Season with salt and pepper.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and easily shreds with a fork.
5. Before serving, stir in the chopped parsley for a fresh burst of flavor.

Delightfully tender, the lamb melts in your mouth, while the fennel and orange add a subtle sweetness and brightness. Serve this stew over a bed of creamy polenta or with crusty bread to soak up the flavorful broth.

Slow Cooker Lamb Stew with Cumin and Coriander

Amidst the hustle of daily life, a slow cooker lamb stew with cumin and coriander offers a comforting embrace, blending rich flavors with minimal effort. This dish is perfect for those seeking a hearty meal that practically cooks itself, filling your home with aromatic spices as it simmers to perfection.

Ingredients

• For the stew:
• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups beef broth
• 3 carrots, peeled and sliced into 1-inch pieces
• 2 potatoes, peeled and cubed into 1-inch pieces
• 1 tbsp tomato paste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and add the onion. Cook until softened, about 5 minutes, stirring occasionally.
4. Add the garlic, cumin, coriander, salt, and pepper to the skillet. Cook for 1 minute until fragrant, stirring constantly.
5. Transfer the onion mixture to the slow cooker. Add the beef broth, carrots, potatoes, and tomato paste, stirring to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are soft.
7. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
8. Tip: Taste and adjust seasoning with additional salt and pepper if needed before serving.
9. Tip: Serve with a sprinkle of fresh cilantro or parsley for a burst of color and freshness.

Delight in the tender chunks of lamb and soft vegetables, all enveloped in a richly spiced broth that’s both warming and satisfying. Consider serving this stew over a bed of fluffy couscous or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Slow Cooker Lamb Stew with Black Olives and Capers

Here’s a comforting dish that brings together tender lamb, briny olives, and capers in a rich, slow-cooked stew. Perfect for those chilly evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup dry white wine
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup black olives, pitted
  • 2 tbsp capers, drained
  • Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the onion and garlic. Cook until softened, about 3 minutes. Transfer to the slow cooker.
3. Pour the chicken broth and white wine into the skillet to deglaze, scraping up any browned bits. Add the tomato paste, thyme, and bay leaf. Stir well and pour over the lamb in the slow cooker.
4. Cover and cook on low for 6-8 hours or until the lamb is tender.
5. Add the black olives and capers to the slow cooker. Stir gently to combine. Cook for an additional 30 minutes on low.
6. Season with salt and pepper to taste before serving.

After slow cooking, the lamb becomes incredibly tender, melting in your mouth with each bite. The olives and capers add a delightful briny contrast, making this stew a complex yet comforting dish. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up the flavorful sauce.

Slow Cooker Lamb Stew with Dried Plums and Cinnamon

Begin by gathering your ingredients and preparing your slow cooker for a dish that combines the rich flavors of lamb with the sweet and tangy notes of dried plums and cinnamon. This methodical approach ensures a tender and flavorful stew that’s perfect for any season.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup dried plums
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 carrots, sliced
  • 2 potatoes, cubed

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the onion and garlic. Cook until softened, about 3 minutes. Transfer to the slow cooker.
3. Add the beef broth, dried plums, cinnamon, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours.
5. Add the carrots and potatoes to the slow cooker. Cover and cook for an additional 2 hours on low or until the vegetables are tender.
6. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: Taste the stew before serving and adjust the seasoning if necessary. The sweetness of the plums should balance the richness of the lamb.
8. Tip: Serve the stew with a sprinkle of fresh parsley for a pop of color and freshness.

Delight in the tender chunks of lamb that melt in your mouth, complemented by the sweetness of the plums and the warmth of cinnamon. This stew pairs wonderfully with a crusty bread to soak up the flavorful broth, making it a comforting meal for any day.

Slow Cooker Lamb Stew with Leeks and White Beans

This comforting slow cooker lamb stew combines tender pieces of lamb with creamy white beans and sweet leeks, creating a hearty meal that’s perfect for any day of the week. The slow cooker does most of the work, making this an ideal recipe for beginners or those looking for a fuss-free dinner option.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 cups leeks, cleaned and sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Transfer the lamb to the slow cooker.
2. In the same skillet, add the leeks and garlic. Cook until softened, about 3 minutes. Transfer to the slow cooker.
3. Add the chicken broth, white beans, salt, pepper, and thyme to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
5. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: If you prefer a richer flavor, you can deglaze the skillet with a splash of white wine before adding the leeks and garlic.
7. Tip: Serve the stew with a sprinkle of fresh parsley for a pop of color and freshness.

The stew should have a velvety texture with the lamb falling apart at the touch of a fork. The white beans add a creamy contrast to the savory broth, while the leeks offer a subtle sweetness. For a rustic presentation, serve the stew in deep bowls with crusty bread on the side for dipping.

Conclusion

We hope these 20 hearty lamb stew recipes inspire your next slow cooker adventure! Perfect for cozy nights, each dish promises warmth and flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!