Slow Cooker Lamb Stew with Root Vegetables and Herbs
This hearty, aromatic stew features tender lamb chunks slow-cooked with a medley of earthy root vegetables and fragrant herbs, creating a deeply flavorful and comforting meal perfect for chilly days. The slow cooker does all the work, infusing the ingredients with rich, savory notes for a satisfying dish that tastes like it simmered for hours.
Ingredients
Ingredients
- 2 lb lamb shoulder cut into 1.5-inch cubes
- 2 tbsp olive oil divided
- 1 tsp salt divided
- 0.5 tsp black pepper divided
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 4 cups beef broth low sodium
- 1 lb carrots peeled and cut into 1-inch chunks
- 1 lb potatoes Yukon Gold, cut into 1-inch chunks
- 1 large parsnip peeled and cut into 1-inch chunks
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
Notes
Storage: Allow the stew to cool completely, then store in airtight containers in the refrigerator for up to 4 days. The flavors often improve overnight. Make-Ahead Tip: You can chop all the vegetables and measure the herbs a day in advance to save time on the day of cooking. Substitutions: For a gluten-free version, ensure your beef broth is certified gluten-free. You can also substitute lamb with beef chuck for a similar result. Serving Suggestions: This stew is excellent served on its own, but it pairs wonderfully with crusty bread for dipping or over a bed of creamy polenta or mashed cauliflower for a low-carb option. Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.