Slow Cooker Lamb Stew with Root Vegetables and Herbs
Tender, fall-apart lamb slowly simmered with hearty root vegetables and aromatic herbs in a rich, savory broth. This hands-off dish delivers deep, comforting flavors perfect for a cozy family dinner.
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 tomato paste
- 1 cup beef broth low-sodium
- 1 cup red wine optional, can substitute with additional beef broth
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lb carrots peeled and cut into 1-inch chunks
- 1 lb parsnips peeled and cut into 1-inch chunks
- 1 large Yukon Gold potato peeled and cut into 1-inch chunks
- 1 tsp salt plus more 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. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave. Make-Ahead: This stew freezes exceptionally well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Substitutions: For a gluten-free version, ensure all broth is gluten-free. You can substitute parsnips with additional carrots or turnips. Serving Suggestions: Serve over creamy polenta, mashed cauliflower, or with a side of steamed green beans for a complete meal. For a thicker stew, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes of cooking.