Description
A hearty and flavorful slow cooker lamb stew featuring tender lamb chunks, aromatic vegetables, red wine, and fresh herbs simmered to perfection. Perfect for a comforting dinner 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
- 2 large carrots, sliced
- 2 cups baby potatoes, halved
Liquids and Seasonings
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef broth (warm)
- 1 bay leaf
- 2-3 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Prepare Lamb: Pat dry lamb chunks to remove moisture. Season with salt and pepper, then sprinkle flour over the pieces and toss well to coat evenly.
- Brown Lamb: Heat 2 tablespoons oil in a heavy-bottomed pan. Add lamb in two batches without crowding. Sear for 2-3 minutes on medium-high heat on each side until browned. Remove and keep covered to retain moisture.
- Sauté Vegetables: In the same pan, add chopped onion, garlic, and celery. Cook until the onion softens and turns slightly translucent.
- Add Tomato Paste: Stir in the tomato paste and sauté for 1 minute on low heat to deepen the flavor.
- Deglaze Pan: Pour in 1/3 cup red wine and 1/2 cup beef broth to deglaze, scraping up browned bits stuck to the bottom. Simmer for 3-4 minutes until alcohol aroma dissipates.
- Combine Ingredients in Slow Cooker: Transfer browned lamb, sautéed vegetables, remaining carrots, baby potatoes, remaining beef broth, bay leaf, thyme sprigs, and seasoning into the slow cooker. Stir gently.
- Slow Cook: Cook on low for 8 hours or on high for 4 hours until lamb is tender and flavors meld.
- Serve: Remove bay leaf and thyme sprigs. Serve hot with crusty bread.
- Optional Stovetop Method: Brown lamb and sauté vegetables in a thick-bottomed pot or Dutch oven. After deglazing and adding ingredients, bring to a boil, then simmer covered on low for 80-90 minutes or bake in oven until lamb is fork-tender.
Notes
- Always add hot or warm beef stock to maintain cooking temperature.
- If adding mushrooms, sauté separately and add 30-45 minutes before cooking ends.
- For green peas, stir in during last 15 minutes of cooking to maintain texture.
- Ensure lamb pieces are patted dry before flour coating for even browning.
- Serve with crusty bread to soak up the flavorful stew juices.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
