Description
A hearty and flavorful slow cooker lamb stew featuring tender lamb chunks, baby potatoes, carrots, and aromatic herbs simmered in a rich tomato and red wine broth. Perfect for cozy dinners served with crusty bread.
Ingredients
Units
Scale
Lamb and Coating
- 750 grams boneless lamb (1.5 pounds)
- 2 tablespoons flour
- 2 tablespoons oil
Vegetables and Aromatics
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 stalk celery, chopped
- 3 tablespoons tomato paste
- 2 large carrots, chopped
- 2 cups baby potatoes, halved
Liquids and Seasoning
- 1/2 cup red wine (1/3 cup for deglazing + additional to total 1/2 cup in liquid)
- 3 cups beef broth
- 1 bay leaf
- 2-3 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare Lamb: Pat dry the lamb chunks thoroughly to remove excess moisture. Season with salt and pepper, then sprinkle with flour and toss until the pieces are well coated evenly.
- Brown Lamb: Heat 2 tablespoons oil in a heavy-bottomed pan over medium-high heat. Brown the lamb chunks in two batches without crowding the pan, searing each side for 2-3 minutes until nicely browned. Remove and keep covered to prevent drying out.
- Sauté Aromatics: In the same pan, add chopped onion, garlic, and celery. Sauté until the onion softens and is translucent, about 4-5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook on low heat for 1 minute to develop flavor.
- Deglaze Pan: Pour in 1/3 cup of red wine and ½ cup beef stock to deglaze, scraping up any browned bits stuck to the bottom. Simmer for 3-4 minutes until the alcohol smell fades.
- Transfer to Slow Cooker: Add the browned lamb pieces, sautéed aromatics, carrots, baby potatoes, bay leaf, thyme, remaining beef broth, and season with salt and pepper into the slow cooker. Stir to combine all ingredients.
- Slow Cook: Cook on low for 8 hours or on high for 4 hours until lamb is fork-tender and flavors meld together.
- Serve: Remove bay leaf and thyme sprigs. Serve the stew hot with crusty bread on the side.
- Alternative Stovetop Method: Use a thick-bottomed soup pot or Dutch oven to brown lamb and sauté aromatics as described above. After deglazing and adding all ingredients, bring mixture to near boiling on medium-high heat. Reduce heat to low, cover, and simmer for 80-90 minutes until the lamb is tender. Optionally, cook in a preheated oven at 325°F (160°C) covered for the same duration.
Notes
- Always use hot or warm beef stock to prevent cooling the cooking process when adding liquid.
- If adding mushrooms, sauté them separately and add to the stew 30-45 minutes before end of cooking time.
- For green peas, stir them in just 15 minutes before the stew is done to maintain freshness and texture.
- Ensure lamb is well patted dry before coating in flour to achieve an even crust when browning.
- Serve stew with crusty bread or mashed potatoes for a complete comforting meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
