Slow Cooker Lamb Stew with Root Vegetables and Herbs
This hearty, aromatic lamb stew is slow-cooked to tender perfection with carrots, potatoes, and parsnips, infused with rosemary and thyme. It's a comforting, one-pot meal that fills your home with a rich, savory aroma.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch chunks, trimmed of excess fat
- 2 tbsp olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp all-purpose flour for coating lamb
- 4 cups beef broth low sodium
- 2 tbsp tomato paste
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 2 large carrots peeled and cut into 1-inch chunks
- 2 medium parsnips peeled and cut into 1-inch chunks
- 1.5 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper plus more to taste
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Allow the stew to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Make-Ahead Tip: This stew tastes even better the next day as the flavors meld. You can prepare the entire recipe up to 2 days in advance.
Substitutions: You can substitute lamb with beef chuck for a similar result. For the root vegetables, feel free to add or substitute with turnips or sweet potatoes.
Serving Suggestions: Serve this stew with crusty bread for dipping or over a bed of creamy polenta. It pairs beautifully with a simple green salad.