Slow Cooker Lamb Stew with Root Vegetables and Herbs

Sara Coleman

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 20

Cook Time 8

Total Time 8 20

Servings 4 servings

Calories 520 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 medium 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 chunks
1 cup beef broth low sodium
1 tbsp tomato paste
2 tsp fresh rosemary chopped, or 1 tsp dried
2 tsp fresh thyme chopped, or 1 tsp dried
1 tsp kosher salt plus more to taste
0.5 tsp black pepper freshly ground, plus more to taste
2 tbsp all-purpose flour for thickening (optional)

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 4 days. The stew tastes even better the next day as flavors meld. Make-Ahead: Sear the lamb and sauté the aromatics the night before, then refrigerate. In the morning, combine everything in the slow cooker and start cooking. Variations: Add 1 cup of pearl onions or 1 cup of chopped celery with the other vegetables. For a deeper flavor, add 1 tablespoon of Worcestershire sauce (check label for alcohol-free if needed). Serving Suggestions: Serve over creamy polenta, mashed potatoes, or with crusty bread to soak up the delicious gravy. Garnish with a sprinkle of fresh parsley or a dollop of gremolata.