Slow Cooker Lamb Stew with Root Vegetables

Sara Coleman

Tender, fall-apart lamb slow-cooked with hearty root vegetables in a rich, aromatic broth. This comforting one-pot meal is perfect for chilly days and requires minimal hands-on time.

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Prep Time 25

Cook Time 8

Total Time 8 25

Servings 6 servings

Calories 485 kcal

Ingredients

2 lb lamb shoulder cut into 1.5-inch cubes, trimmed of excess fat
2 tbsp olive oil divided
1 large yellow onion chopped
3 cloves garlic minced
2 tbsp all-purpose flour for thickening
2 cups beef broth low sodium preferred
1 cup red wine dry variety like Cabernet Sauvignon (optional, substitute with extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 large carrots peeled and cut into 1-inch chunks
2 medium parsnips peeled and cut into 1-inch chunks
2 medium Yukon Gold potatoes cut into 1-inch cubes
1 tsp kosher salt plus more to taste
1/2 tsp black pepper freshly ground

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: Can be assembled in the slow cooker insert the night before and refrigerated; simply place in the cooker and start in the morning. Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. Substitutions: Beef chuck can replace lamb. For a richer flavor, add a splash of balsamic vinegar at the end. Serving Suggestion: Perfect with crusty bread for dipping or over creamy polenta.