Slow Cooker Lamb Stew with Root Vegetables and Herbs

Clara Woods

Tender, fall-apart lamb slowly simmered with hearty root vegetables and aromatic herbs in a rich, savory broth. This effortless slow cooker recipe delivers deep, comforting flavors with minimal prep 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 large carrots peeled and cut into 1-inch chunks
2 medium parsnips peeled and cut into 1-inch chunks
1 lb Yukon Gold potatoes cut into 1-inch cubes
2 tbsp all-purpose flour for dredging
2 cups beef broth low sodium preferred
1 tbsp tomato paste
2 tsp fresh thyme leaves or 1 tsp dried thyme
2 leaves bay leaf
1 tsp kosher salt plus more to taste
1/2 tsp black pepper freshly ground, plus more to taste
1 tbsp fresh parsley chopped, for garnish

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight. Make-Ahead: This stew freezes exceptionally well for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop. Variations: Swap root vegetables with turnips, sweet potatoes, or rutabaga. Add 1 cup of frozen peas in the last 30 minutes of cooking for a pop of color and sweetness. Serving Suggestions: Serve over creamy polenta, mashed potatoes, or with a side of buttered egg noodles.