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Slow Cooker Lamb Stew with Root Vegetables

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This Slow Cooker Lamb Stew with Root Vegetables pays homage to those rustic traditions while embracing the convenience of modern cooking. The beauty of lamb lies in its rich, distinctive flavor, which pairs magnificently with the earthy sweetness of root vegetables. When subjected to the gentle, prolonged heat of a slow cooker, the tough connective tissues in the lamb shoulder break down completely, resulting in meat that is incredibly tender and a broth that is velvety and complex.

Ingredients

Scale

For the Stew Base:

  • 2 lbs Boneless Lamb Shoulder: Cut into 1.5-inch cubes. (Lamb leg can be used, but shoulder is preferred for slow cooking).
  • ¼ cup All-Purpose Flour: For dredging the meat (use a GF flour blend if needed).
  • 1 tsp Sea Salt & ½ tsp Black Pepper: For seasoning the flour.
  • 2 tbsp Olive Oil: For searing the lamb.

The Root Vegetables & Aromatics:

  • 1 large Yellow Onion: Roughly chopped.
  • 3 cloves Garlic: Minced.
  • 3 large Carrots: Peeled and cut into 1-inch chunks.
  • 2 large Parsnips: Peeled and cut into 1-inch chunks.
  • 1 lb Yukon Gold or Baby Red Potatoes: Halved or quartered (no need to peel).

The Broth:

  • 2 cups Beef or Lamb Broth: Low sodium preferred.
  • 1 cup Dry Red Wine: (e.g., Pinot Noir or Cabernet). Substitute with extra broth or Guinness if preferred.
  • 2 tbsp Tomato Paste: Adds umami and depth.
  • 1 tbsp Worcestershire Sauce: Enhances the savory notes.
  • 1 tsp Dried Thyme & 1 tsp Dried Rosemary: (Or 1 sprig of fresh rosemary and 3 sprigs of fresh thyme).
  • 2 Bay Leaves:

Instructions

  1. Dredge and Sear (Highly Recommended): In a large bowl, toss the cubed lamb with the flour, salt, and pepper until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb in batches, searing the outside to lock in flavor (about 5-7 minutes per batch). Transfer the browned lamb to the slow cooker.
  2. Deglaze the Pan: Reduce the heat to medium. Add the chopped onions to the skillet and sauté for 3 minutes until softened. Add the minced garlic and tomato paste, cooking for 1 more minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off the alcohol, then pour this mixture over the lamb in the slow cooker.
  3. Assemble the Stew: Add the carrots, parsnips, and potatoes to the slow cooker.
  4. Add the Liquids and Herbs: Pour in the beef broth and Worcestershire sauce. Tuck the thyme, rosemary, and bay leaves into the liquid. Stir gently to combine.
  5. Slow Cook: Cover and cook on the LOW setting for 7 to 8 hours, or on the HIGH setting for 4 to 5 hours. The stew is ready when the lamb is fork-tender and the root vegetables are easily pierced with a knife.
  6. Final Touches: Discard the bay leaves and any fresh herb stems. If you prefer a thicker gravy, you can mash a few of the potatoes against the side of the pot and stir them in, or use a small cornstarch slurry during the last 30 minutes of cooking. Taste and adjust seasoning with additional salt and pepper if necessary.
  7. Serve: Ladle the hot stew into deep bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread or over egg noodles.

Notes

  • The Searing Step: While you can skip searing the meat to save time, browning the floured lamb creates a Maillard reaction that adds incredible depth of flavor and helps thicken the stew naturally.
  • Vegetable Variations: Feel free to swap or add other hearty root vegetables like turnips or rutabagas.
  • Make Ahead: Like most stews, this tastes even better the next day after the flavors have had time to meld in the refrigerator.
  • Author: Elle
  • Category: Dinner
  • Method: Dairy-Free
  • Cuisine: European / Irish-Inspired

Find it online: https://slowcookerrecipes.us/slow-cooker-lamb-stew-with-root-vegetables/