Slow Cooker Lamb & Vegetable Stew
Fork-tender lamb stew loaded with root vegetables in a rich, herb-infused gravy. Set it and forget it — come home to a deeply comforting dinner.
PROTEIN 28g
CALORIES 376
P:E RATIO 0.7
TIME 500m
YIELD 6
P:E 0.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs boneless lamb shoulder, cut into 1.5-inch cubes FLAVOR
4 medium carrots, cut into 1-inch chunks PRODUCE
3 medium Yukon Gold potatoes, cubed CARB BASE
2 stalks celery, diced PRODUCE
1 large onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
2 cups beef broth 28G PROTEIN
1 can (6 oz) tomato paste PRODUCE
1 tablespoon Worcestershire sauce FLAVOR
2 teaspoons dried rosemary FLAVOR
1 teaspoon dried thyme FLAVOR
1 bay leaf FLAVOR
2 tablespoons olive oil FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freezes beautifully for up to 3 months.
- Batching: Searing the lamb first is worth the extra step — it adds incredible depth of flavor to the stew.
- Reheat: Microwave for 3 minutes, stirring once. Stovetop: simmer over medium heat for 5–7 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Season lamb cubes with salt and pepper. Heat olive oil in a large skillet over high heat and sear lamb in batches until browned on all sides (about 3 minutes per batch). Transfer to the slow cooker.
02
HIGH HEAT SEAR
Add carrots, potatoes, celery, onion, and garlic to the slow cooker.
03
HIGH HEAT SEAR
In a bowl, whisk beef broth with tomato paste and Worcestershire sauce. Pour into the slow cooker.
04
VEGGIE STEAM-SAUTÉ
Add rosemary, thyme, and bay leaf. Stir gently to combine.
05
STEP 5
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until lamb is fork-tender.
06
STEP 6
Remove bay leaf. Season with salt and pepper to taste.
07
STEP 7
Ladle into 6 containers.
PRIMARY CATEGORY
EXPLORE MORE Slow Cooker ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
- 4 medium carrots, cut into 1-inch chunks
- 3 medium Yukon Gold potatoes, cubed
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (6 oz) tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste