Slow Cooker Lamb Stew

5 from 56 votes

This slow cooker lamb stew is a hearty, cozy bowl of comfort made with lean lamb stew meat, mushrooms, white beans, kale, tomatoes and rosemary.

Prep Time10

Cook Time8

Total Time8 10

Course: Soups + Stews

Cuisine: American

Keyword: best slow cooker lamb stew, easy slow cooker lamb stew, lamb and white bean stew, lamb stew slow cooker recipe, pressure cooker lamb stew, slow cooker lamb stew

Servings: servings

Author: Gina Matsoukas

Equipment

Crock-pot 7 Quart Programmable Slow Cooker with Digital Countdown Timer|Polished Platinum

Ingredients

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

Instructions

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.

Notes

*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.

Nutrition