This Slow Cooker Lamb Stew simmers seared lamb, crispy bacon, and hearty vegetables low and slow in a well-seasoned broth. Easy to make in a crockpot, it’s a wonderfully warming and mostly hands-off meal to enjoy for comforting weeknight dinners.
A case of the winter blues calls for rich and hearty slow cooker recipes. Filling my house with the aromas of comforting meals like chicken stew and pumpkin curry soup is so healing during those dark, cold days. It doesn’t hurt that the crockpot does most of the work, either!
When winter feels like it’s lasting a little too long, I’ll pull out my handy Slow Cooker Lamb Stew recipe. This is one of my favorite cold-weather comfort foods because it’s so easy to throw together in a crockpot and it only takes one bowl to warm me up. I first made it for a St. Patrick’s Day dinner but it’s so good, I know I’ll be making it anytime it gets chilly outside.
Seared lamb shoulder, bacon, and stew vegetables are cooked low and slow in a rich and well-seasoned beef broth to make this satisfying and comforting lamb stew recipe. Other than prepping the bacon and lamb on the stove, it’s entirely hands-off! The layers of flavor come together beautifully as the slow cooker does all the heavy lifting.
Recipe features
- A set it and forget it meal! Just toss all of the ingredients in the slow cooker and let it do its thing.
- Chunks of hearty vegetables, lamb, and bacon in every spoonful make this stew incredibly warm and cozy.
- An easy make-ahead meal for comforting weeknight dinners or St. Patrick’s Day feasts!
Ingredients
Bacon – Some crispy bacon in this lamb stew adds layers of deliciously salty and applewood-smoked flavors. Plus, searing the lamb in the leftover bacon grease brings an unbeatable amount of richness!
Lamb – The best lamb for lamb stew is well-marbled boneless lamb shoulder. With some fat left intact, this cut will give you tender and flavorful chunks of perfectly cooked lamb in every spoonful. Can’t find lamb shoulder? Opt for a boneless leg of lamb instead (check for doneness 30 minutes earlier to prevent overcooking).
Flour – Lightly dusting the lamb with all-purpose flour before searing creates a golden crust around the outside of each piece. If you’re gluten-free, use gluten-free all-purpose flour or arrowroot starch instead.
Vegetables – I’m a huge fan of hearty, savory vegetables in stew recipes, so of course I filled this lamb stew with chunks of carrots, Yukon gold potatoes, and frozen peas.
Beef broth – Using a rich, full-bodied beef broth as the base enhances the stew’s deep, meaty flavor. Opt for a low-sodium beef broth for the best and most balanced results. Or, for a boost of collagen, use beef bone broth instead.
Seasonings – Thyme, bay leaves, salt, and pepper infuse the stew with warmth and depth. Just remember to remove the bay leaves before serving.
Instructions
Step 1: Crisp the bacon. Cook the bacon in a large skillet until it becomes crispy and golden. Transfer the bacon to a slow cooker.
Step 2: Season and brown the lamb. Toss the lamb with the flour, salt, and pepper in a large bowl until coated. Add the pieces to the same skillet with the bacon drippings and sear them on all sides until browned. Transfer the lamb to the slow cooker.
Step 3: Add the vegetables. Layer the carrots, onion, garlic, and potatoes over the lamb in the slow cooker.
Step 4: Add the seasoned broth. In a small bowl, whisk together 1 cup of broth, coconut aminos, and tomato paste. Pour this mixture into the slow cooker along with the remaining broth, water, thyme, salt, and bay leaves.
Step 5: Slow cook. Place the lid on top of the crockpot and cook until the lamb is fall-apart tender. Stir in the peas during the last hour of cooking. Serve warm and enjoy!
Tips and FAQs
- Trim the large chunks of fat from the lamb shoulder while leaving some intact. Too much fat can make the stew greasy, but leaving some will help tenderize the meat and add flavor. If the stew is still too oily after cooking, skim the fat from the surface with a spoon.
- If you do decide to brown the lamb, leave some space in between each piece to help them brown evenly. If your skillet is too small, sear them in two batches instead.
- Try not to overcook the lamb or else it will be dry or stringy. Stick to the recommended cooking times and don’t stir the stew very often, as this can cause the meat to break apart too soon.
Tip
Even though browning the lamb is technically optional, I highly recommend taking this extra step to give the stew more flavor.
Variations
- Deglaze with a stout – Craving a classic Irish stew for St. Patrick’s Day? After browning the lamb, deglaze the skillet with a splash of Guinness (or red wine) and scrape up the browned bits before transferring everything to your slow cooker.
- Vegetable boost – You can toss chopped parsnips, rutabaga, turnips, celery, green beans, or mushrooms into the stew if you want even more vegetables. Even chopped cabbage (a classic in Irish-style stews) would work, but add it with the peas to prevent overcooking.
- Add drop dumplings – Make this lamb stew a little cozier with drop dumplings on top. Make this simple dumpling dough by The Spruce Eats, drop spoonfuls of the dough directly on top of the stew, and cover and cook on high until the dumplings are puffed up and cooked through.
Serving suggestions
You can serve lamb stew year-round but I like it best during the winter and on St. Patrick’s Day. It’s fantastic with a side of Irish soda bread or savory zucchini bread to soak up every last drop of that rich, flavorful broth.
You could also serve it with cheesy mashed potatoes, mashed parsnips, or roasted cabbage wedges for the ultimate comfort food combo. Need more green? Opt for a side of pea salad or fried brussels sprouts instead. And don’t forget chocolate mint cake for dessert!
How long do you cook lamb stew in the slow cooker?
The lamb turned out perfect when it was cooked on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. I’ll usually cook this stew on LOW because this gives the flavors more time to deepen and the lamb more time to become tender.
Can I make this stew on the stove instead?
Yes! To make lamb stew on the stovetop, brown the bacon and seasoned lamb in a large Dutch oven before sautéing the vegetables. Add the broth, seasonings, and tomato paste, then heat the mixture to a simmer. Cover the pot and cook on low heat for about 1.5 to 2 hours or until the lamb is fork-tender, stirring occasionally.
How do I thicken lamb stew?
The easiest way to thicken lamb stew is to mash some of the potatoes directly in the pot with a potato masher. If that doesn’t work, make a cornstarch slurry by whisking 1 cup of the stew broth with 1 tablespoon of cornstarch. Stir the slurry into the stew and simmer for 10 to 15 minutes or until thickened.
Storage
Refrigerator: Once cool, transfer the leftover lamb stew to an airtight container and store it in the fridge for up to 4 days.
Freezer: You can also freeze the stew for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
Reheating: Add as much stew as you plan on eating to a medium pot and reheat it on the stovetop over medium heat until warmed through, adding a splash of broth if needed.
More delicious lamb recipes
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Slow Cooker Lamb Stew
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Ingredients
- 4 slices bacon chopped
- 3 lbs. boneless lamb shoulder fat trimmed, cut into 1" pieces
- 2 tablespoon all purpose flour
- salt and black pepper
- 4 carrots chopped
- 1 small white onion diced
- 4 garlic cloves chopped
- 4 yukon gold potatoes peeled and diced
- 32 oz. beef broth divided
- 3 tablespoon coconut aminos or soy sauce
- 2 tablespoon tomato paste
- ½ cup water
- ½ teaspoon thyme
- ½ teaspoon salt plus more to taste
- 2 bay leaves
- 1 ½ cup frozen peas
Instructions
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Add the bacon to a large, deep skillet and cook until crispy; remove with a slotted spoon and transfer to your slow cooker.
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Add the lamb to a large bowl and sprinkle it with the flour, along with salt and pepper, and toss to combine.
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Brown the lamb in the same skillet you cooked the bacon in. NOTE: depending on the size of your skillet, you may need to do this in batches. Transfer the lamb to the slow cooker.
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Add the carrots, onion, garlic, and potatoes. Then, whisk 1 cup of the broth, the coconut aminos and tomato paste together in a bowl and pour that mixture into the crockpot. Add the remaining broth, water, thyme, salt, and bay leaves as well.
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Place a lid on top, then cook on HIGH for 3-4 hours, or on LOW for 7-8 hours. Add the peas during the last hour of cooking. Enjoy!
