Crock Pot Rustic Lamb Stew

"The original recipe here called for rutabagas, but I changed it to potatoes and added herbs."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Tony W. photo by Tony W.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by J B.4782 photo by J B.4782
Ready In:
10hrs 10mins




  • Sprinkle lamb with 1/2 t salt and the pepper.
  • Coat with flour.
  • Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
  • Brown lamb a few pieces at a time in the hot oil.
  • Remove to crock pot with slotted spoon.
  • Reduce heat to medium.
  • Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
  • Stir in the water scraping up browned bits on bottom of pot.
  • Transfer onion mixture to the crock pot; add carrots and potatoes.
  • Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
  • Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

Questions & Replies

default avatar
  1. Leslie T.
    So when do you add the thyme and rosemary???? It does not say in the recipe, but I added it with the onion and water. Also the recipe does not mention when to add the last 1/2 tsp of salt. I am just now making it, so I will get back to y'all.
  2. jdangelotx
    How do I print a recipe?
  3. audreyredston
    Has anyone made this ahead and freeze it?
  4. rchmnd
    Can I cook on medium for 4-6 hrs?


  1. Lorac
    A hearty and heart warming stew, home style cooking at its best! I used half potatoes and half rutabega. I cooked it in a dutch oven in the oven at 350°F for 1 1/2 hours. By the time I found the lamb I wanted it was too late for the crockpot. Apparently, lamb is not in great demand here, so the regular markets stock only a small supply. I loved the lamb, rutabega and rosemary combination. The gravy was bread dipping delicious and the lamb and vegetables were fork tender. Thanks Mirjam, this will be a staple at our house.
  2. Chef1984
    I combines this recipe with one from Real Simple, so I made the following changes that will make this a 5-Star recipe (rather than the 4 I rated for it without the changes): Instead of water, use 1/2 cup of red wine to deglaze after removing the onions, add one small can of tomato paste, and replace the remaining 1.5 cups of water with beef broth. These changes give it more depth and flavor. I also threw in a couple cloves of garlic for good measure.
  3. Cynthia L.
    Excellent base recipe. I substituted 2 cups beef broth and 1 bottle of Belgian wheat ale for the water. Also added parsnips for half of the potatoes. Serious comfort food!
  4. Dwight C.
    It’s a good basic recipe but I would definitely recommend using chicken stock instead of water. I also added a small can of tomato paste, two cloves of garlic and a touch of Cayanne pepper If you like a little heat.
  5. jones.aleasha7
    I gave 5 stars because I improved upon the original. USE 1-2 cups WINE IN PLACE OF WATER ;) and garlic.


  1. Sherri B.
    I also use lamb chops so i'll have the bones for better flavor
  2. Sherri B.
    I used 1 c. water & 1 c. beer in stew. Murphy's is good
  3. Janice L.
    I used Cavender's Greek seasoning instead of the rosemary and thyme. It is just a personal preference.
  4. Pauline
    Just the cooking time and heat and used less water.
  5. 1 Aussie Cook
    I used good meaty neck chops. Instead of adding the potatoes to the stew, I sliced them into rounds --- par-cooked them and arranged them on the top. Then covered them with alfoil. Just delish!


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