Easy Slow Cooker Ground Lamb and Veggies
A hearty, aromatic one-pot meal featuring savory ground lamb simmered with tender vegetables in a rich tomato-based broth. This effortless slow cooker recipe delivers deep, comforting flavors with minimal prep, perfect for busy weeknights.
Ingredients
Ingredients
- 1 lb ground lamb preferably 85/15 lean-to-fat ratio
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped into 1/2-inch rounds
- 2 medium celery stalks chopped
- 1 large russet potato peeled and cut into 1-inch cubes
- 1 28-oz can crushed tomatoes
- 2 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: Brown the lamb and chop all vegetables the night before; store separately in the fridge. Assemble in the slow cooker insert in the morning. Substitutions: For a richer flavor, use lamb broth instead of beef broth. You can swap the potato for sweet potato or add other hearty vegetables like parsnips or turnips. Serving Suggestion: This stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating.