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Slow Cooker Lamb Stew Recipe
The traditional comfort meal slow cooker lamb stew is prepared with lamb, potatoes, vegetables, and herbs and cooked in a hearty broth. The food is prepared methodically over a long period of time, producing meat that is fall-apart tender.
On chilly winter days, you can count on this dish to cheer you up and keep you toasty. Additionally, this is the best dish to make on St. Patrick’s Day or Easter.
Slow cooker lamb stew – Irish stew recipe
With a few slight modifications, the recipe for Beef Stew is very similar to this Slow Cooker Lamb Stew. I strongly urge you to attempt this recipe if you’ve never had stew before.
Because the meat, vegetables, and broth were cooked for such a long time, the meal has a ton of flavor. The meat is almost flaky in its tenderness. A warm bowl of this delicious stew is the perfect thing to serve on a chilly winter day.
The advantage of preparing Irish stew in a crockpot is that you can just throw all the ingredients in and let them cook. When you return, you’ll be rewarded with the finest comfort food there is, just go about your day. Additionally, it’s easy to prepare ahead of time and store for later.
Try some Strawberry Bread for dessert.
Ingredients
- 2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat and cut into 1 1/2″ pieces)
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups red wine (or broth)
- 1 lb. baby Bella mushrooms (thickly sliced)
- 2 cups beef broth (low sodium)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh rosemary (finely chopped)
- 1 1/2 lbs. red potatoes (halved or quartered)
- 3 medium carrots (peeled and cut into 1/2″ thick pieces)
- 2 celery ribs (chopped)
- 1 cup frozen sweet peas
- Garnish:
- 1/4 cup parsley (finely chopped)
- Fresh rosemary
Instructions
- In a large bowl toss lamb meat with salt, pepper, and all-purpose flour.
- Place a large skillet over medium heat and add the olive oil.
- Once the oil is shimmering brown the lamb meat on each side for about 3-5 minutes. You may have to work in batches. Note, this step is optional, but I suggest browning the meat as it locks in the flavor.
- Transfer all the ingredients to the Slow Cooker except green peas.
- Cover and cook on LOW heat for 7-8 hours, or HIGH for 3-4 hours.
- Add the green peas during the last hour of cooking.
- Garnish with freshly chopped parsley and serve warm!
