11 Easy Lamb Stew Crockpot Recipes With Melt-In-Your-Mouth Texture

Picture this: a cozy evening where the comforting aroma of lamb stew greets you as you walk through the door. I’ve gathered 11 crockpot recipes that turn tender lamb shoulder and vibrant veggies into a melt-in-your-mouth experience. With flavors ranging from classic to Moroccan spices, there’s something special simmering in each pot. Curious about how these flavors come together throughout the day? Let’s see what makes each recipe a soothing masterpiece.

Classic Lamb and Vegetable Stew

There’s nothing quite like a hearty, comforting bowl of lamb stew to warm you up on a chilly day. This classic lamb and vegetable stew is an easy-to-make dish that’s perfect for any family meal.

Using a crockpot allows the flavors to meld beautifully over time, resulting in tender lamb pieces that melt in your mouth and vegetables that are perfectly cooked. It’s a dish that’s not only flavorful but also filling, making it an ideal choice for a cozy dinner at home.

This recipe serves 4-6 people and is packed with nutritious ingredients such as lamb, potatoes, carrots, and peas, all simmered in a rich, savory broth. The slow-cooking process infuses the stew with deep flavors, making it a favorite for both special occasions and everyday meals.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and requires minimal preparation, allowing you to enjoy a delicious meal with minimal effort.

Ingredients:

• 2 pounds of lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Cooking Instructions:

1. Prepare the Ingredients: Begin by trimming any excess fat from the lamb shoulder and cutting it into 1-inch cubes. Season the lamb pieces with salt and pepper. Chop the onion and garlic, and slice the carrots and potatoes.
2. Sear the Lamb: In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the lamb cubes in batches, searing them on all sides until they’re browned. This will help lock in the flavors of the meat. Remove the lamb from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Stir in the tomato paste and cook for another minute.
4. Assemble the Stew: Transfer the seared lamb, sautéed onion, garlic, carrots, potatoes, and peas to the crockpot. Pour in the beef broth and red wine (if using), and add the thyme and rosemary. Stir in the flour to help thicken the stew as it cooks.
5. Slow Cook the Stew: Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process guarantees the lamb becomes tender and the vegetables are perfectly cooked.
6. Finish and Serve: Once the cooking time is complete, taste the stew and adjust the seasoning with more salt and pepper if needed. Serve the stew hot, garnished with fresh herbs if desired.

Extra Tips:

For the best flavor, consider marinating the lamb cubes in olive oil, garlic, and herbs for a few hours before searing. This will enhance the taste even more.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the crockpot and stir them into the broth.

Finally, this stew pairs wonderfully with a slice of crusty bread or a side of mashed potatoes to soak up the delicious broth. Enjoy your classic lamb and vegetable stew with family and friends for a truly comforting meal.

Moroccan-Spiced Lamb Stew

Moroccan-Spiced Lamb Stew is a fragrant and hearty dish that captures the essence of North African cuisine. This dish combines tender chunks of lamb with an array of spices, vegetables, and dried fruits, creating a rich and flavorful stew. The slow cooking process in a crockpot allows all the flavors to meld beautifully, making it an ideal meal for cooler days or when you’re in the mood for something comforting and aromatic.

This stew is perfect for serving 4-6 people, making it an excellent choice for a family dinner or a gathering with friends. The balance of spices like cumin, coriander, and cinnamon, along with the sweetness of apricots and raisins, gives the stew its distinctive Moroccan flair. Serve it over couscous or with crusty bread to soak up the delicious sauce, guaranteeing a satisfying and complete meal.

Ingredients:

• 2 lbs lamb shoulder, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken or beef broth
• 1 cup carrots, sliced
• 1 cup sweet potatoes, peeled and cubed
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup slivered almonds, toasted (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by trimming any excess fat from the lamb pieces. Season them with salt and pepper. In a skillet over medium heat, add olive oil and brown the lamb pieces in batches to guarantee even browning. Once browned, transfer the lamb to the crockpot.
2. Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté until the onions are translucent and fragrant. Stir in the cumin, coriander, cinnamon, ginger, and cayenne pepper, cooking for an additional minute until the spices are aromatic.
3. Assemble the Stew: Transfer the sautéed onion and spice mixture to the crockpot with the lamb. Add the diced tomatoes, chicken or beef broth, carrots, sweet potatoes, apricots, and raisins. Stir to combine all ingredients.
4. Slow Cook: Set your crockpot to low heat and cook the stew for 6-8 hours, or until the lamb is tender and the vegetables are cooked through. Alternatively, you can cook on high for 4-5 hours if you’re short on time.
5. Final Touches: Once cooked, taste and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh cilantro and toasted slivered almonds for added texture and flavor.

Extra Tips:

For the best results, try to brown the lamb in batches, ensuring not to overcrowd the skillet. This will help in achieving a nice caramelization that adds depth to the stew’s flavor.

If you prefer a thicker stew, you can mash some of the sweet potatoes against the side of the crockpot to thicken the broth. Additionally, this stew can be made a day ahead; the flavors will develop even more as it sits, making it a perfect make-ahead meal.

Irish Lamb Stew With Guinness

Irish Lamb Stew with Guinness is a hearty and flavorful dish perfect for a cozy meal. This traditional Irish stew combines tender lamb, rich Guinness beer, and a medley of vegetables to create a comforting and satisfying meal.

The slow-cooked process in a crockpot enhances the flavors, making it a perfect dish to prepare ahead of time and enjoy with family and friends. This recipe is ideal for serving 4-6 people, providing generous portions for each serving.

The combination of lamb and Guinness gives the stew a robust flavor, while the slow cooking method guarantees that the meat becomes tender and the flavors meld beautifully. Whether you’re celebrating St. Patrick’s Day or simply craving a warm bowl of stew, this Irish Lamb Stew with Guinness is sure to delight your taste buds.

Ingredients:

• 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 cup mushrooms, sliced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 cups beef broth
• 1 cup Guinness stout
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the lamb in batches, browning on all sides. Transfer the browned lamb to the crockpot.
2. Sauté Vegetables: In the same skillet, add the onion and garlic. Sauté until the onion becomes translucent. Add the tomato paste and Worcestershire sauce, stirring for another minute. Transfer this mixture to the crockpot.
3. Add Vegetables: To the crockpot, add carrots, parsnips, potatoes, and mushrooms. Sprinkle the thyme over the top.
4. Pour in Liquids: Add the beef broth and Guinness stout to the crockpot. Stir gently to combine all ingredients.
5. Cook the Stew: Add the bay leaves to the crockpot. Cover and cook on low for 7-8 hours or until the lamb is tender and the vegetables are cooked through.
6. Finish and Serve: Before serving, remove the bay leaves. Garnish with fresh parsley. Serve the stew hot with crusty bread or mashed potatoes on the side.

Extra Tips:

When making Irish Lamb Stew with Guinness, it’s crucial to brown the lamb before adding it to the crockpot. This step enhances the flavor of the stew.

For a richer taste, consider marinating the lamb in the Guinness beer overnight before cooking. If you prefer a thicker stew, you can mash some of the potatoes towards the end of the cooking process to naturally thicken the broth.

Additionally, feel free to adjust the vegetables based on personal preference or availability. Enjoy this traditional dish with a pint of Guinness for an authentic Irish experience.

Lamb Stew With Red Wine and Herbs

Lamb Stew With Red Wine and Herbs is a hearty, flavorful dish that’s perfect for a cozy dinner or a special occasion. This slow-cooked stew brings together tender lamb pieces, aromatic herbs, and a rich red wine sauce, creating a meal that’s both comforting and sophisticated. The crockpot method allows the flavors to meld beautifully over time, resulting in a dish that’s both easy to prepare and immensely satisfying.

This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The combination of red wine and herbs such as rosemary and thyme enhances the natural flavors of the lamb, while vegetables like carrots and potatoes add both texture and nutrition. The slow cooking process guarantees that the lamb becomes melt-in-your-mouth tender, while the sauce thickens to a luxurious consistency.

Ingredients:

• 2 lbs lamb shoulder, cut into 1 1/2-inch pieces
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prep the Lamb: Season the lamb pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the lamb pieces on all sides, in batches if necessary, to avoid overcrowding the pan. Transfer the browned lamb to the crockpot.
2. Sauté Aromatics: In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic to the crockpot.
3. Deglaze the Pan: Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, then add it to the crockpot.
4. Combine Ingredients: Add the beef broth, tomato paste, carrots, potatoes, rosemary, thyme, and bay leaf to the crockpot. Stir to combine all ingredients.
5. Cook the Stew: Cover the crockpot and cook on low for 6-8 hours, or until the lamb is tender and the vegetables are cooked through.
6. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the stew during the last 30 minutes of cooking.
7. Finish and Serve: Remove the bay leaf before serving. Garnish with chopped parsley and serve the stew hot.

Extra Tips:

For the best flavor, use a good-quality red wine that you’d enjoy drinking. The alcohol will evaporate during cooking, leaving behind a rich, deep flavor.

If your lamb stew turns out too fatty, you can let it cool slightly and skim off the fat from the top with a spoon. Additionally, feel free to adjust the seasoning to taste before serving, as the flavors can mellow over the long cooking time.

Pair this stew with crusty bread or a simple green salad for a complete meal.

Mediterranean-Style Lamb Stew

Mediterranean-Style Lamb Stew is a hearty and flavorful dish that brings the rich and diverse tastes of the Mediterranean to your dining table. This stew is a delightful combination of tender lamb, aromatic herbs, and a medley of vegetables, all slow-cooked to perfection in a crockpot. The slow cooking process allows the flavors to meld beautifully, resulting in a comforting and satisfying meal that’s ideal for family gatherings or a cozy dinner at home.

The beauty of this Mediterranean-inspired recipe lies in its simplicity and the use of fresh, wholesome ingredients. Whether you’re a fan of Mediterranean cuisine or just looking for a new way to enjoy lamb, this stew offers a delicious and nutritious option. The recipe serves 4-6 people, making it perfect for a small gathering or for leftovers that taste even better the next day.

Ingredients:

• 2 pounds of lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 carrots, sliced
• 2 cups of diced tomatoes (canned or fresh)
• 1 cup of beef or lamb broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cinnamon stick
• 1/2 cup black olives, pitted and sliced
• 2 tablespoons capers
• 2 bay leaves
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Start by seasoning the lamb cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. This should take about 5-7 minutes. Transfer the browned lamb to the crockpot.
2. Sauté the Vegetables: In the same skillet, add the diced onion, garlic, red bell pepper, and carrots. Sauté for about 5 minutes until the onions are translucent and the vegetables are slightly tender. Add these to the crockpot with the lamb.
3. Add the Tomatoes and Broth: Pour the diced tomatoes and beef or lamb broth over the lamb and vegetables in the crockpot. Stir to combine.
4. Season the Stew: Add the ground cumin, ground coriander, smoked paprika, dried oregano, salt, black pepper, and the cinnamon stick to the crockpot. Stir well to guarantee the spices are evenly distributed.
5. Cook the Stew: Add the bay leaves, olives, and capers to the crockpot. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The stew is ready when the lamb is tender and flavorful.
6. Finish and Serve: Just before serving, stir in the lemon juice for a touch of brightness. Remove the bay leaves and cinnamon stick. Garnish with fresh parsley and serve the stew hot.

Extra Tips:

For an even richer flavor, you can marinate the lamb overnight with olive oil, garlic, and spices. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it during the last hour of cooking.

This stew pairs beautifully with crusty bread or a side of couscous to soak up the delicious sauce. Adjust the seasoning to your taste, and feel free to add other vegetables like zucchini or potatoes for additional texture and flavor.

Lamb Stew With Root Vegetables

Lamb stew with root vegetables is a hearty and comforting dish that’s perfect for a cozy dinner. This recipe combines tender pieces of lamb with an assortment of flavorful root vegetables, all slow-cooked to perfection in a crockpot. The long, slow cooking process allows the flavors to meld together beautifully, resulting in a rich and robust stew that’s certain to please the whole family.

Not only is this dish delicious, but it’s also relatively simple to prepare, making it an ideal option for busy weeknights or leisurely weekend meals.

The key to a great lamb stew lies in the quality of the lamb and the freshness of the vegetables. In this recipe, succulent lamb is paired with carrots, parsnips, and potatoes, creating a harmonious blend of flavors and textures. The addition of aromatic herbs and a splash of red wine elevates the dish, adding depth and complexity.

This recipe serves 4-6 people, making it a wonderful choice for a family meal or when entertaining guests.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 4 medium potatoes, peeled and cubed
• 1 cup beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Lamb: Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes in batches, and brown on all sides. Transfer the browned lamb to the crockpot.
2. Sauté Aromatics: In the same skillet, add more olive oil if necessary, and sauté the chopped onion and minced garlic until the onion becomes translucent, about 3-4 minutes. Transfer them to the crockpot.
3. Prepare the Vegetables: Add the chopped carrots, parsnips, and potatoes to the crockpot, distributing them evenly over the lamb.
4. Mix the Liquid Ingredients: In a separate bowl, whisk together the beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper. Pour this mixture over the contents in the crockpot.
5. Add Flour and Bay Leaves: Sprinkle the all-purpose flour over the stew, and gently stir to combine. Add the bay leaves to the crockpot.
6. Cook the Stew: Cover the crockpot with its lid and cook on low for 8-10 hours or on high for 4-6 hours. Check the stew occasionally, and stir gently to guarantee even cooking.
7. Serve and Garnish: Once the lamb and vegetables are tender, remove the bay leaves. Serve the stew in bowls, garnished with fresh parsley.

Extra Tips:

For an even richer flavor, you can marinate the lamb in red wine and herbs for a few hours before browning it. If you prefer a thicker stew, mash some of the potatoes towards the end of the cooking time.

Feel free to adjust the seasoning to taste, and experiment with adding other root vegetables such as turnips or sweet potatoes. This stew is also excellent when served with crusty bread or over a bed of rice for a complete meal. Enjoy your cozy, homemade lamb stew with root vegetables!

Spicy Lamb and Lentil Stew

This Spicy Lamb and Lentil Stew is a hearty and flavorful dish that’s perfect for cozy family dinners or when you want to impress your guests with a warm and satisfying meal. The combination of tender lamb, earthy lentils, and a blend of spices creates a rich and aromatic dish that will have everyone asking for seconds.

Cooking this stew in a crockpot allows the flavors to meld beautifully, and it requires minimal hands-on time, making it a convenient option for busy days. Not only is this stew delicious, but it’s also packed with nutrients from the lentils and vegetables. The spices add a kick of flavor that can be adjusted to your taste, making it as mild or as fiery as you desire.

Whether served with crusty bread or over a bed of fluffy rice, this Spicy Lamb and Lentil Stew will become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or beef broth
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Lamb: In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Transfer the browned lamb to the crockpot.
2. Sauté Aromatics: In the same skillet, add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
3. Combine Ingredients: Add the sautéed vegetables to the crockpot with the lamb. Stir in the diced tomatoes, tomato paste, lentils, cumin, coriander, smoked paprika, cayenne pepper, salt, and pepper.
4. Add Broth: Pour the chicken or beef broth over the ingredients in the crockpot. Stir to combine everything well.
5. Cook the Stew: Cover the crockpot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the lamb is tender and the lentils are cooked through.
6. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt, pepper, or cayenne pepper if needed.
7. Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired. Serve hot with bread or rice.

Extra Tips:

For the best flavor, brown the lamb well before adding it to the crockpot, as this step adds depth to the stew. If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate.

For a vegetarian version, you can replace the lamb with hearty vegetables like mushrooms or eggplant and use vegetable broth instead. Adjust the level of spice to your preference by modifying the amount of cayenne pepper. Enjoy experimenting with different herbs and spices to make this stew uniquely yours!

Greek-Inspired Lamb Stew

Greek-Inspired Lamb Stew is a delightful dish that brings the flavors of the Mediterranean straight to your kitchen. This hearty stew combines tender pieces of lamb with a medley of vegetables and aromatic herbs, all simmered slowly in a crockpot to perfection. The slow cooking process allows the flavors to meld together beautifully, resulting in a dish that’s both comforting and rich in taste. Ideal for a family meal or a gathering with friends, this Greek-inspired stew will be a hit on any occasion.

The beauty of this recipe lies not only in its delicious taste but also in its simplicity. With minimal preparation and a few hours in the crockpot, you can create a dish that’s both impressive and effortless. The combination of lamb, tomatoes, olives, and herbs gives this stew a unique flavor profile that’s distinctly Greek. Serve it with crusty bread or over a bed of couscous for a complete meal that’s sure to satisfy. Designed to feed 4-6 people, this recipe is perfect for a cozy dinner or a small get-together.

Ingredients for 4-6 servings:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 cup beef or chicken broth
• 1/2 cup dry red wine
• 1/2 cup black olives, pitted
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary, chopped
• 2 bay leaves
• 3 large carrots, sliced
• 2 cups baby potatoes, halved
• Juice of 1 lemon
• Chopped fresh parsley for garnish

Cooking Instructions:

1. Preparation: Season the lamb cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the lamb in batches and brown on all sides. This step is essential for developing flavor. Remove the lamb and set aside.
2. Sauté Aromatics: In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients: Transfer the browned lamb, sautéed onions, and garlic to the crockpot. Add the diced tomatoes, beef or chicken broth, red wine, black olives, tomato paste, oregano, thyme, rosemary, and bay leaves. Stir to combine all ingredients thoroughly.
4. Add Vegetables: Place the sliced carrots and halved baby potatoes on top of the mixture in the crockpot. These will cook down and absorb the flavors of the stew.
5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The lamb should be tender, and the vegetables should be soft.
6. Finish and Serve: About 15 minutes before serving, stir in the lemon juice. This will brighten up the flavors. Remove the bay leaves. Serve hot, garnished with chopped fresh parsley, alongside crusty bread or over couscous.

Extra Tips: For a deeper flavor, consider marinating the lamb overnight with some of the herbs and olive oil. If you prefer a thicker stew, you can mash some of the potatoes into the stew or add a tablespoon of flour or cornstarch mixed with water during the last hour of cooking. For an added touch of authenticity, try using Greek olives and a sprinkle of feta cheese before serving. Remember to taste and adjust seasoning before serving to guarantee the flavors are balanced.

Tomato and Basil Lamb Stew

Tomato and Basil Lamb Stew is a comforting and flavorful dish that brings together tender lamb, juicy tomatoes, and fresh basil in a rich, aromatic broth. This dish is perfect for a hearty family dinner or a cozy gathering with friends. The slow cooking process in a crockpot allows the flavors to meld beautifully, resulting in a stew that’s both savory and satisfying.

With a combination of robust spices and herbs, this stew will warm you from the inside out, making it an ideal meal for chilly nights. Using a crockpot to prepare this stew not only enhances the depth of flavor but also offers convenience for those with busy lifestyles. You can easily set up your ingredients in the morning and come home to a perfectly cooked meal in the evening.

The gentle, even heat of the crockpot guarantees that the lamb is tender and succulent, while the tomatoes and basil infuse the dish with their vibrant flavors. This recipe serves 4-6 people, making it an excellent choice for family dinners or small gatherings.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups canned diced tomatoes
• 1 cup beef or vegetable broth
• 1/2 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 cups baby potatoes, halved
• 2 large carrots, sliced
• 1 bay leaf
• 1/2 cup fresh basil leaves, chopped
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Lamb: In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes in batches, ensuring not to overcrowd the pan. Brown the lamb pieces on all sides, about 5 minutes per batch. Once browned, transfer the lamb to the crockpot.
2. Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion is translucent and fragrant. Transfer the sautéed onions and garlic to the crockpot.
3. Combine Ingredients: Add the diced tomatoes, beef or vegetable broth, red wine (if using), tomato paste, balsamic vinegar, oregano, thyme, salt, and pepper to the crockpot. Stir well to combine all ingredients.
4. Add Vegetables and Bay Leaf: Add the halved baby potatoes, sliced carrots, and bay leaf to the crockpot. Stir gently to mix with the other ingredients.
5. Cook the Stew: Cover the crockpot with the lid and cook on low heat for 7-8 hours, or on high heat for 4-5 hours. The lamb should be tender, and the vegetables cooked through.
6. Finish with Basil: About 15 minutes before serving, stir in the chopped fresh basil leaves. Allow the flavors to meld before serving the stew hot, garnished with additional fresh basil leaves if desired.

Extra Tips:

For an even richer flavor, consider searing the lamb with a bit of flour to help thicken the stew. If you prefer a thicker consistency, you can remove the lid in the last hour of cooking to allow some liquid to evaporate.

Feel free to adjust the seasonings to your taste, and if you don’t have fresh basil, dried basil can be used as a substitute. This stew pairs wonderfully with crusty bread or over a serving of creamy mashed potatoes.

Lamb Stew With Sweet Potatoes

Lamb Stew With Sweet Potatoes is a delightful and hearty dish that combines tender pieces of lamb with the natural sweetness of sweet potatoes. This dish is perfect for those cold days when you crave a warm and comforting meal. By utilizing a crockpot, you can achieve a rich depth of flavor with minimal effort. The slow cooking process allows the flavors to meld beautifully, creating a stew that’s both savory and slightly sweet, perfect for a family dinner or a gathering with friends.

This recipe serves 4-6 people and is ideal for anyone looking to make a satisfying meal with robust flavors. The combination of spices, vegetables, and lamb creates a balanced dish that’s both nutritious and delicious. The crockpot method guarantees that the lamb is cooked to perfection, becoming melt-in-your-mouth tender, while the sweet potatoes add a lovely contrast in texture and taste.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef or vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, and cubing the lamb shoulder and sweet potatoes. This will make certain that all your ingredients are ready to go as you start cooking.
2. Sear the Lamb: Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes in batches, searing them on all sides until they’re browned. This step is important for developing the flavor of the stew. Once browned, transfer the lamb to the crockpot.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent. This will help release their sweetness and enhance the flavor of the stew. Once done, add them to the crockpot.
4. Assemble the Stew: Add the cubed sweet potatoes, diced tomatoes, tomato paste, cumin, coriander, smoked paprika, and bay leaves to the crockpot. Pour in the beef or vegetable broth, and season with salt and pepper to taste. Stir all the ingredients together until well combined.
5. Cook the Stew: Cover the crockpot and set it to low heat. Allow the stew to cook for 6-8 hours, or until the lamb is tender and the sweet potatoes are cooked through. If you’re short on time, you can cook it on high for 3-4 hours.
6. Finish and Serve: Once the stew is ready, remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. Garnish with fresh chopped parsley before serving. Enjoy the stew warm, perhaps with a side of crusty bread to soak up the delicious broth.

Extra Tips:

For an added depth of flavor, consider deglazing the skillet with a splash of red wine after sautéing the onions and garlic, and then pour it into the crockpot along with the other ingredients.

Also, feel free to adjust the spices according to your taste preference, or add other root vegetables like carrots or parsnips for additional variety. This stew is quite forgiving, so it can be customized easily to suit different palates.

Lamb Stew With Garlic and Rosemary

Lamb Stew With Garlic and Rosemary is a delightful and hearty dish that combines tender pieces of lamb with the robust flavors of garlic and rosemary. Perfect for a cozy family dinner, this stew isn’t only rich in taste but also simple to prepare, thanks to the convenience of a crockpot. As the lamb slowly cooks, it absorbs the aromatic blend of herbs and spices, resulting in a dish that’s both comforting and satisfying.

The key to this recipe lies in the slow cooking process, which allows the lamb to become tender and the flavors to meld beautifully. Ideal for a serving size of 4-6 people, this dish is perfect for gatherings or a satisfying meal with family. It’s a versatile recipe that you can prepare in the morning and have ready by dinner time, making it perfect for busy days.

With just a few simple ingredients and minimal preparation, you’ll have a delicious stew that’s sure to impress. Here’s how to make Lamb Stew With Garlic and Rosemary in your crockpot.

Ingredients:

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the lamb shoulder into 1-inch cubes. Chop the onion, mince the garlic, slice the carrots, and cube the potatoes. This preparation guarantees that all ingredients are ready to go when it’s time to cook.
2. Sear the Lamb: In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes in batches, making sure not to overcrowd the pan. Sear the lamb for about 3-4 minutes until browned on all sides. This step adds flavor to the stew. Once browned, transfer the lamb to the crockpot.
3. Cook the Aromatics: In the same skillet, add the chopped onions and minced garlic. Cook for about 2 minutes until the onion becomes translucent. This process will help bring out the sweetness of the onions and the aroma of the garlic.
4. Combine Ingredients in the Crockpot: Add the cooked onions and garlic to the crockpot with the lamb. Then, add the sliced carrots, cubed potatoes, beef broth, red wine (if using), tomato paste, chopped rosemary, dried thyme, salt, pepper, and bay leaf. Stir well to combine all the ingredients.
5. Slow Cook: Cover the crockpot with the lid and set it to low heat. Allow the stew to cook for 6-8 hours. If you prefer a quicker method, set it to high heat for 4-5 hours. The low and slow cooking process will make sure the lamb becomes tender and the flavors meld together beautifully.
6. Final Touch: Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper to taste. Serve the stew hot, garnished with some additional fresh rosemary if desired.

Extra Tips:

For the best flavor, choose a good quality lamb shoulder as it tends to be more tender and flavorful. If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary.

For a thicker stew, you can mash some of the potatoes against the side of the crockpot and stir them back into the stew to thicken the broth. Additionally, if you prefer a stew with less liquid, reduce the amount of beef broth by half a cup.

Enjoy your Lamb Stew With Garlic and Rosemary with crusty bread or over a bed of mashed potatoes for a complete and satisfying meal.