Description
Hearty slow cooker lamb stew combines tender Irish lamb with root vegetables in a rich, savory broth that warms winter evenings. Mediterranean herbs and slow-cooking techniques elevate this classic comfort dish for you to savor and enjoy.
Ingredients
Scale
Meat:
- 2 lbs (907 grams) lamb shoulder, cut into 1-inch pieces
Vegetables:
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup green peas (fresh or frozen)
Liquids and Seasonings:
- 2 cups (473 milliliters) beef or vegetable broth
- 1 cup (237 milliliters) red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Cooking Ingredients:
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the lamb by patting it dry with paper towels to ensure proper browning. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully add lamb pieces, searing each side for 2-3 minutes to develop a rich, caramelized exterior.
- Transfer browned lamb to the slow cooker, including any flavorful drippings from the skillet.
- In the same skillet, sauté chopped onions and minced garlic until softened and aromatic, approximately 3-4 minutes.
- Add sautéed onions and garlic to the slow cooker, mixing with the lamb pieces.
- Layer diced potatoes, sliced carrots, and green peas over the meat and onion mixture.
- Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary in a separate bowl.
- Pour the liquid mixture over the ingredients in the slow cooker, ensuring everything is well-coated and partially submerged.
- Cover and cook on low temperature for 6-7 hours or on high for 4-5 hours, until lamb becomes fork-tender and vegetables are soft.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Sprinkle fresh chopped parsley on top for brightness and serve piping hot with crusty bread or fluffy rice.
Notes
- Enhance meat tenderness by choosing cuts with good marbling like shoulder or leg, which break down beautifully during slow cooking.
- Control fat content by trimming excess visible fat from lamb before browning, ensuring a leaner yet succulent stew.
- Elevate flavor complexity by deglazing the searing skillet with red wine or broth, capturing all delicious caramelized meat bits.
- Customize dietary needs by substituting lamb with lean beef, chicken, or plant-based protein alternatives without compromising core recipe techniques.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 4-5 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg