Slow-Cooker Lamb Stew

The ultimate comfort food for any season. With a perfect blend of tender lamb, hearty vegetables, and savory herbs, this dish will surely warm your heart and soul. The best part? It's incredibly effortless to prepare.

Course dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 464kcal

Author Imma

Ingredients

2 pounds (900g) boneless lamb, cut into chunks
¼ cup flour
¼ cup (60ml) canola oil
1 medium onion, diced
1 tablespoon (3g) garlic, minced
2 bay leaves
2 tablespoons (33g) tomato paste
1 teaspoon bouillon powder
1 tablespoon (1g) fresh thyme
1 teaspoon (2g) smoked paprika
2 cups (470ml) broth (or water) or more
2-3 green onions, diced
1-2 pounds potatoes, cut into large chunks
2-3 large carrots, cut into large chunks
8-10 ounces (227-284g) mushrooms
1 cup (150g) peas
Salt and pepper to taste
2-3 tablespoons (8-12g) parsley (optional)

Instructions

Season lamb with salt and pepper to thoroughly cover all sides.
Add flour and mix to coat the lamb.
Heat the oil in an oven-safe Dutch oven pan over medium heat. Add lamb and brown well, turning once, about 2-3 minutes per side, until lamb browns up. Do not overcrowd the pan. Cook in batches, if necessary.
Add onions, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes until the onions are translucent.
Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet and scrape the sides. Bring to a boil, remove from the heat, and pour into the slow cooker.
Then throw the carrots, potatoes, and mushrooms into the slow cooker and salt according to preference.
Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Add the peas during the last hour of cooking.
Turn off the heat, ladle into bowls, garnish with parsley, and serve with bread.

Notes

The best cut is from the lamb shoulder or leg, which delivers the ideal tenderness and flavor for lamb stew.
Cut the vegetables into equal size pieces so they cook at the same rate.
Prep all the vegetables before browning the meat so they are ready to go in as soon as the lamb goes in.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition