Lamb Stew Crock Pot
This Lamb Stew Crock Pot recipe is hearty, savory and full of slow-cooked flavor, with tender chunks of lamb, soft potatoes and vegetables simmered in a rich broth. The long cook time transforms lamb shoulder into melt-in-your-mouth pieces with a deeply satisfying, spoonable texture.
This is a great option for busy days when you want dinner to handle itself, especially during colder months or for a relaxed weekend meal. It’s filling without feeling heavy and works just as well for a family dinner as it does for leftovers the next day.
Our Guinness Lamb Stew is another comforting option that offers a darker, stout-based version. Our Crock Pot Beef Stew is delivers similar hearty flavors, with another easy cooking method.
This slow cooker lamb stew relies on simple ingredients layered together for depth and balance.
See the recipe card below for the exact quantities of each ingredient.
- Vegetable Oil and Unsalted Butter: Help sear the lamb and build flavor from the start.
- Lamb Shoulder: A well-marbled cut that becomes tender and flavorful during slow cooking.
- Carrots: Add subtle sweetness and balance the savory broth.
- Yellow Onion: Creates the aromatic base of the stew.
- Garlic: Adds warmth and depth without overpowering the lamb.
- Tomato Paste: Deepens the flavor and adds body to the stew.
- Beef Broth: Forms a rich, savory base that complements the lamb.
- Dry Red Wine: Adds depth and complexity while cooking down into the broth.
- Baby Potatoes: Make the stew hearty and filling while holding their shape.
- Worcestershire Sauce: Enhances savory flavor and rounds out the broth.
- Fresh Rosemary Sprigs: Infuse the stew gently, then are removed before serving.
- Sea Salt and Black Pepper: Season the stew and bring everything together.
- All-Purpose Flour: Thickens the stew slightly for a more substantial texture.
- Frozen Peas: Add color and freshness right at the end.
- Water: Adjusts consistency based on personal preference.
Grab your slow cooker, measuring cups and spoons and large skillet to get started on this tender stew.
- No Wine Option: Replace the red wine with additional broth for an alcohol-free version.
- Herb Swap: Use thyme or a bay leaf instead of rosemary for a different flavor profile.
- Vegetable Add-Ins: Add parsnips or green beans for extra texture.
- Thicker Stew: Increase the flour slightly if you prefer a thicker finish.
This stew starts on the stovetop to build flavor, then finishes low and slow in the Crock Pot, making it a mostly hands-off meal once everything is added.
Heat a large skillet over medium high heat and some oil and butter while working in batches and lightly sear the meat on all sides (I find it saves time to use bigger chunks and allow them to rest then cut into bite-sized pieces, but you can do that in reverse).
Once complete with all the meat, transfer to a large Crock Pot.
Add carrots and onion and cook until soft, then garlic for 1 minute.
Cook tomato paste for 2 minutes, then add red wine and deglaze the pan for about 3-5 minutes (it should be a syrupy consistency).
Carefully transfer all the contents to the base of the slow cooker with the seared lamb.
Add in all remaining ingredients except for the flour, peas and water, stir to mix well.
Cover your slow cooker and cook on LOW for 8 hours (high for 4-5), then remove rosemary sprigs.
To thicken, mix ½ cup water in a spouted measuring cup with flour. Then pour it back into the slow cooker and cook for an additional 15-20 minutes but on HIGH.
When ready to serve add in the peas and stir to combine (they will warm up and soften quickly).
Hint: Browning the lamb first adds depth that takes the stew to the next level.
- Cook Down the Tomato Paste: Letting it darken slightly removes acidity.
- Remove the Herbs: Pull the rosemary sprigs before thickening to avoid overpowering flavor.
- Thicken at the End: Adding the slurry late keeps the stew from becoming gummy.
Our Slow Cooker Velveeta Mac and Cheese is another comforting meal that is fit for a crowd.
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled stew for up to 3 months, and thaw in the fridge overnight.
- Reheating: Warm gently on the stovetop or in the microwave, adding water or broth as needed.
- Slow Cooker Comfort Food: Slow Cooker Pot Roast, 3-Ingredient BBQ Pulled Pork, Shredded Mexican Chicken and Split Pea Soup.
Yes, cooking on high for 4-5 hours works, but low heat gives the most tender lamb.
Do I need to brown the lamb first?It's optional, but browning adds a deeper flavor. I always prefer to cook red meats partially before adding to a slow cooker.
Can I use a different cut of lamb?We prefer the tenderness that comes from using lamb shoulder, but shank or neck can be used as well; you may need to adjust their cooking time slightly.
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Lamb Stew Crock Pot
Recipe details
- 12 servings
- Prep time: 30 Minutes Cook time: 8 Hours Total time: 8 hr 30 min
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