Slow Cooker Lamb Stew with Root Vegetables
Tender, fall-apart lamb simmered with hearty root vegetables in a rich, aromatic broth. This comforting stew is perfect for a cozy family dinner and develops deep, complex flavors effortlessly in the slow cooker.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch cubes, trimmed of excess fat
- 2 tbsp olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tbsp all-purpose flour for dredging
- 4 cups beef broth low-sodium preferred
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce ensure it's alcohol-free
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tsp fresh thyme leaves only, or 1/2 tsp dried
- 2 lb mixed root vegetables e.g., carrots, parsnips, potatoes, peeled and cut into 1-inch chunks
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The stew tastes even better the next day as flavors meld.
Make-Ahead: You can assemble all ingredients (except vegetables) in the slow cooker insert the night before, cover, and refrigerate. Add the vegetables in the morning and start cooking.
Substitutions: You can use beef chuck instead of lamb for a similar result. For a gluten-free version, use a gluten-free flour blend for dredging.
Serving Suggestion: Serve over creamy mashed potatoes or with crusty bread to soak up the delicious broth. A dollop of sour cream or Greek yogurt on top adds a nice tangy contrast.
Make-Ahead: You can assemble all ingredients (except vegetables) in the slow cooker insert the night before, cover, and refrigerate. Add the vegetables in the morning and start cooking.
Substitutions: You can use beef chuck instead of lamb for a similar result. For a gluten-free version, use a gluten-free flour blend for dredging.
Serving Suggestion: Serve over creamy mashed potatoes or with crusty bread to soak up the delicious broth. A dollop of sour cream or Greek yogurt on top adds a nice tangy contrast.