Slow Cooker Lamb Stew

5 from 1 vote

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.

Prep Time20

Cook Time8

Total Time8 20

Course: dinner, Soup

Cuisine: American

Keyword: slow cooker lamb stew

Servings:

Author: Erin Alvarez

Ingredients

4 slices bacon chopped
3 lbs. boneless lamb shoulder fat trimmed, cut into 1" pieces
2 tbsp 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 tbsp coconut aminos or soy sauce
2 tbsp tomato paste
1/2 cup water
1/2 tsp thyme
1/2 tsp salt plus more to taste
2 bay leaves
1 1/2 cup frozen peas

US Customary - Metric

Instructions

Add the bacon to a large, deep skillet and cook until crispy; remove with a slotted spoon and transfer to your slow cooker.
Add the lamb to a large bowl and sprinkle it with the flour, along with salt and pepper, and toss to combine.
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.
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.
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!

Notes

*Calories are per serving and are an estimation.

Nutrition