This slow cooker lamb stew is a hearty, cozy bowl of comfort made with lean American lamb stew meat, mushrooms, white beans, kale, tomatoes and rosemary.
I’ve recently become intrigued by the concept of eating for your body type both from a traditional sense of ectomorphs/mesomorphs/endomorphs as well as from an Ayurvedic perspective with the Vatta, Pitta and Kapha body types.
If this all sounds like a foreign language to you just ignore me but I’m finding it so interesting lately as I learn and read up on it. Mostly, because it really resonates for me personally with what my own body type is and what I *should* be eating.
*This post is sponsored by The American Lamb Board. All content and opinions are my own.
Case in point: I love warming, cozy stews and soups this time of year. I will happily eat stew all winter long.
Whereas Ulysses, who is almost the opposite body type from me, hates stews and happily eats two salads a day (not even joking, we go through lettuce in this house like we’re supporting 50 rabbits).
Clearly, I win wife of the year award for making this slow cooker lamb stew recipe knowing the entire 8 servings will likely be all mine.
Maybe it’s just pure coincidence but maybe there’s something to it. I don’t really know. I just know I find it super interesting and I have no plans to stop on the stew and soup recipes this season.
Growing up, my mom made two different stews: beef and lamb.
I liked her more traditional approach but I wanted to take things in a different direction with this lamb stew recipe and both simplify the cooking method (didn’t want to make a roux and deal with stirring at the stovetop for hours) while simultaneously bulking it up with lots of hearty vegetables.
How to make this pressure cooker lamb stew
I have no patience for slow cooker recipes that require you to sauté meats first or do anything other than dump, set it and forget it. I mean, isn’t that the whole purpose of the slow cooker?!
This recipe for lamb stew does just that. Into the slow cooker goes the following ingredients:
- American lamb stew meat
- diced tomatoes
- tomato paste
- beef broth
The lid of the slow cooker goes on and this cooks for 8 hours on low. You can cook it overnight or during the day while you’re at work. The lamb gets super tender and practically falls apart at the end, just what you want!
My mom’s lamb stew involved potatoes but I kept this recipe a vegetable heavy lamb stew instead and decided to add some white beans for heartiness.
Once the 8 hours of cooking is up, add the white beans and chopped kale and just stir it in until the kale wilts slightly.
And that’s it! It’s really the best and easiest lamb stew recipe out there!
Why use American lamb?
I’ve partnered with American Lamb for a few years now and it’s a partnership I truly value.
Purchasing quality sourced proteins is something very important to me. It’s become a non-negotiable in terms of my diet. If I can’t find pasture raised, organic or grass-fed options, I’m just not buying or eating it these days.
American lamb can be just that and I love supporting local farmers instead of those half a world away when it comes to lamb. American lamb is 10,000 miles fresher and they graze on high-quality natural grasses and forage. The result is a succulent and incredibly tender tasting lamb.
I was actually never a huge fan of lamb until tasting the difference between American lamb and others. To me, there’s significantly less of a “game” taste and like I mentioned, the tenderness is unrivaled.
The American Lamb Board is actually celebrating Sunday Funday right now. Go find your Sunday personality here and enter to win a cozy-lamb inspired prize pack.
I’m a Sunday slow cooker hands down. Although, I do love a good brunch too, I just don’t want to be the one cooking it!
What if I prefer my stew thicker?
No problem, I hear ya! Sometimes I like a thick stew too. This one won’t be super thick at the end of the slow cook but no worries, we can make it that way if you prefer!
See the notes in the recipe below but the basic idea is you’ll add an easy cornstarch slurry (tapioca flour or arrowroot work as well) right at the end and stir into the stew before serving.
I like to start with 2 tablespoons of cornstarch and 1 tablespoon of water that I mix in a small bowl until smooth and then pour into the stew. See how that goes for thickening and add more if desired.
What if I can’t find American lamb stew meat?
If you can’t find stew meat already prepared, buying a boneless shoulder or leg will work too. Just cut it up into cubes and make your own stew meat.
What should I serve this with?
I like to eat it as is or, you can serve the lamb stew over some cooked rice.
Other options include polenta or another cooked grain like barley, farro or millet.
Can I use dry beans instead of canned?
Yes, you can. If you choose to use dry white beans, rinse them well and add them to the slow cooker with all the ingredients at the beginning. They should be perfectly cooked by the end of the 8 hours.
Do I need to use beer?
The beer can be optional but I love the flavor adding beer to stew brings. I did it in this spicy porter short rib chili and that’s still one of my favorite recipes for this time of year. I highly recommend it if you have a bottle or can laying around.
Plus, the recipe calls for just 6 ounces so you can enjoy the other half as you prep the lamb stew!
If you choose to not use beer, just add more beef broth or even water in its place.
All in all, this easy lamb stew slow cooker recipe is a bit different than a traditional lamb stew or Irish lamb stew. It’s veggie heavy but still meaty and hearty enough to satisfy on a cold winter Sunday.
The leftovers just get better as it sits so you can enjoy it for lunches or dinners later on in the week too.
If you love this slow cooker lamb stew recipe, make sure to check out these other lamb recipes as well:
- 2 pounds lean American lamb stew meat (*see note for other cuts)
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 large carrot, sliced
- 2 celery stalks, chopped
- 8 ounces sliced white mushrooms
- 14 ounce can diced tomatoes
- 1 1/2 tablespoons tomato paste
- 4 cups beef broth
- 6 ounces dark/amber beer/stout
- 4 sprigs fresh rosemary
- kosher salt & black pepper
- 15 ounce can cannellini beans, drained and rinsed
- 1 small bunch Tuscan kale, removed from stem & chopped
- Add the lamb, onion, garlic, carrots, celery, mushrooms, diced tomatoes, tomato paste, beef broth, beer, rosemary, salt and pepper to a slow cooker.
- Set slow cooker to low heat for 8 hours.
- Add cannellini beans and chopped kale and stir until kale is wilted and incorporated into the stew.
- If thickening (see note), add cornstarch slurry and stir again until incorporated.
- Season to taste with more salt & pepper if needed.
- Serve hot as is or over rice.
*If you can't find American lamb stew meat, boneless shoulder cut into cubes will also work.
**If you like a thicker stew, stir in a cornstarch or tapioca flour slurry at the end. I like to start with 2 tablespoons cornstarch & 1 tablespoon water mixed together in a small bowl and added into the stew.
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Amount Per Serving: Calories: 403 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 122mg Sodium: 837mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 6g Sugar: 4g Sugar Alcohols: 0g Protein: 47g