Slow Cooker Lamb Stew with Root Vegetables
A hearty, tender lamb stew that simmers to perfection in the slow cooker, featuring aromatic herbs and a medley of earthy root vegetables. This comforting dish is ideal for busy days, requiring minimal hands-on time for a deeply flavorful, family-friendly meal.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch cubes
- 2 tbsp olive oil divided
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp all-purpose flour for dredging
- 4 cups beef broth low sodium
- 1 tbsp tomato paste
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 4 medium carrots peeled and cut into 1-inch chunks
- 3 medium parsnips peeled and cut into 1-inch chunks
- 2 medium potatoes Yukon Gold, peeled and cut into 1-inch chunks
- 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 stove or in the microwave. Make-Ahead: This stew is excellent made a day ahead; the flavors meld and deepen overnight. Variations: Substitute parsnips with turnips or rutabaga. For a richer flavor, add a tablespoon of Worcestershire sauce (check label for alcohol-free). Serve with crusty bread or over mashed potatoes for a complete meal.