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–+ servings

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 5 minutes
Scotty Boxa

Slow-Cooker Lamb Stew (Set It and Forget It)

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Slow-cooker lamb stew with rosemary, red wine, and root vegetables. Brown the lamb, throw it in, walk away. Dinner in seven hours.

Ingredients

  • 1.2 kg lamb shoulder or leg, cubed
  • 3 tbsp plain flour
  • 3 tbsp olive oil
  • 2 brown onions, diced
  • 4 cloves garlic, crushed
  • 3 carrots, thick chunks
  • 2 parsnips, cubed
  • 500 g baby potatoes, halved
  • 2 tbsp tomato paste
  • 1 cup dry red wine shiraz works well
  • 500 ml beef or lamb stock
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Method
 

Method
  1. Toss lamb in flour with salt and pepper. Heat 2 tbsp oil in a heavy pan over medium-high. Brown the lamb in batches, 3 minutes per batch. Transfer to slow cooker.
  2. Add remaining oil to pan. Cook onions 5 minutes until soft. Add garlic 1 minute. Stir in tomato paste, cook 1 minute, then deglaze with the red wine, scraping the pan.
  3. Pour the wine reduction over the lamb in the slow cooker.
  4. Add carrots, parsnips, potatoes, stock, rosemary, and bay leaves. Stir to combine.
  5. Cook on LOW for 7 hours, or on HIGH for 4 hours, until the lamb shreds with a fork.
  6. Fish out bay leaves and rosemary stalks. Taste and adjust salt and pepper. Serve over creamy mashed potato or with crusty bread.

Nutrition

Calories: 520kcal

Notes

No slow cooker? Use a heavy-lidded dutch oven on the stove (low simmer 3 hours) or in the oven at 150°C / 300°F (3 to 4 hours).
Wine swap. Use beef stock plus 2 tbsp Worcestershire if you don't drink wine.
Make-ahead. This stew is even better the next day. Cool, refrigerate, reheat gently. The flavour deepens overnight.

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