Amazing 8-Hour Lamb and Carrot Stew

If you’re anything like me, you know that sometimes, the best meals are the ones that simmer away quietly all day, filling your house with the most incredible aroma. That’s exactly what happens when you make this fantastic Lamb and Carrot Stew. It’s the definition of comfort food, but the magic is that your slow cooker does almost all the heavy lifting!

Hi there, I’m Daniel, and I started Reciqa because I truly believe cooking should be about joy, not stress. For me, food has always been the centerpiece of connection—gathering folks around the table with something hearty and delicious. I focus on simple, nourishing recipes that fit into real life, whether you’re looking for a weeknight dinner win or something truly special.

This stew fits right into that philosophy. It takes humble ingredients—sweet carrots and rich lamb—and transforms them into something deeply satisfying. You just toss it all in, set the timer, and walk away. When you come back, you have this incredible, tender meal waiting. Trust me, this Lamb and Carrot Stew is going to become your new favorite way to relax after a long day.

Gathering Ingredients for Your Lamb and Carrot Stew

Okay, before we even think about plugging in the slow cooker, we need to gather our players! The beauty of this Lamb and Carrot Stew is that it relies on simple, wholesome components that you probably have on hand, or can easily grab at the market. We’re building layers of flavor here, so don’t skip the browning step—it makes a huge difference later on!

We’re going to use lamb shoulder because it just melts apart after hours in the slow cooker, and those sweet carrots balance out the savory broth perfectly. Make sure you have everything measured out before you start the stovetop work. It moves fast once you get going!

Essential Components for Lamb and Carrot Stew

Here is exactly what you need for six hearty servings. I’ve listed the prep needed right next to the ingredient so you can knock out all your chopping first. Having everything ready in separate bowls makes assembly a breeze, just like any great recipe calls for!

• 2 ½ pounds lamb shoulder, cubed
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup flour
• 3 tablespoons olive oil
• 3 tablespoons cold butter, divided
• 2 cups onions, diced
• 4 cloves garlic, minced
• 4 cups beef or lamb broth
• 2 tablespoons tomato paste
• 4 medium carrots, chopped
• 2 cups diced potatoes
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• ¼ cup Cold Water + 3 tablespoons Corn Starch, Optional

Equipment Needed for This Lamb and Carrot Stew Recipe

To make this amazing Lamb and Carrot Stew, you don’t need a ton of fancy gear, which is why I love it! You’ll need a good, heavy-bottomed skillet for browning, your trusty slow cooker, and of course, some prep bowls. Having that skillet ready is key because we need to get some good color on that lamb!

Preparing the Lamb and Flavor Base

Alright, let’s get cooking! First, take your cubed lamb and season it up with that salt, pepper, and garlic powder. Don’t be shy! Then, toss it right into the flour until it’s coated—this helps build that beautiful crust later. Heat your olive oil in that skillet until it shimmers, then carefully brown the lamb in batches. You want a nice, deep brown color on all sides; don’t rush this part! Once browned, move that delicious lamb right into the slow cooker insert.

Next, drop 1 tablespoon of that cold butter into the same skillet. Toss in your diced onions and minced garlic. You’re sautéing these until they look soft and sweet—maybe about five minutes. Then, scoop that fragrant mixture right over the lamb in the slow cooker. That’s how you build flavor!

Assembling the Lamb and Carrot Stew in the Slow Cooker

Now for the fun part where everything comes together for our Lamb and Carrot Stew! Pour in your beef or lamb broth, and then stir in the tomato paste until it dissolves a bit. Add in your chopped carrots, the diced potatoes, those two bay leaves, and the sprig of rosemary. Give it a gentle stir just to combine everything without messing up the lamb too much.

Pop the lid on securely. We are cooking this low and slow! Set your slow cooker to low and let it go for 7 to 8 hours. That long, slow cook time is what breaks down the connective tissue in the lamb, making it fall-apart tender. Remember, we save the peas for the very end!

Final Touches and Thickening Your Lamb and Carrot Stew

When you have about 15 minutes left on the clock, toss those frozen peas right in. They just need a quick warm-up, and we want them bright green! Once the cooking time is up, pull out those bay leaves and the rosemary sprig—we don’t want anyone biting into those!

If your broth seems a little thin for your taste—and sometimes it does with a Lamb and Carrot Stew—here’s my trick. Mix the cornstarch with the cold water to make a slurry. Whisk that slurry right into the hot stew until it thickens up slightly. Then, stir in the remaining 2 tablespoons of cold butter, swirling until it melts in. That adds a final, gorgeous richness to the sauce!

Tips for Perfect Lamb and Carrot Stew Success

I’ve made this recipe more times than I can count, and I’ve picked up a few little secrets to guarantee your Lamb and Carrot Stew comes out amazing every single time. First, don’t skip browning the lamb! That step creates deep, savory notes—it’s the difference between okay stew and incredible stew. Searing the meat locks in flavor that the slow cooker then releases into the broth.

Also, remember that sweet and savory balance we talked about? That comes from the tomato paste and the natural sugars in the carrots. If you taste it near the end and it seems a little flat, a tiny splash of Worcestershire sauce, maybe just half a teaspoon, can really wake up those savory flavors without making it taste distinctly like Worcestershire. Umami compounds are key to deep savory flavor.

Finally, the tenderness is guaranteed if you stick to the 7 to 8 hours on low. If you try to rush it on high heat, the meat will seize up and get chewy. Patience is the key ingredient for truly tender lamb in your stew! For more slow cooker inspiration, check out our recipes for slow cooker beef stew.

Storing and Reheating Leftover Lamb and Carrot Stew

This stew is even better the next day, so don’t toss those leftovers! Once the stew has cooled down slightly, transfer it into airtight containers. You can safely store your Lamb and Carrot Stew in the refrigerator for up to four days. Make sure you remove those herbs before you store it, though, so the flavor doesn’t get too intense.

When you’re ready to eat, reheating on the stovetop is best. Heat it slowly over medium-low heat, stirring occasionally until it’s piping hot all the way through. If it seems a little thick after chilling, just splash in a tiny bit of water or extra broth while warming it up. Here’s a quick look at what to expect for storage:

Storage Type	Maximum Duration
Refrigerator	4 Days
Freezer	3 Months

Frequently Asked Questions About Lamb and Carrot Stew

I get so many questions about tweaking recipes, and I love hearing how you all are making this dish your own! It’s great that you’re thinking about substitutions and timing because that’s what makes cooking fun. Don’t worry if you don’t have exactly what’s listed; we can usually make it work!

Here are some of the most common things folks ask me when they’re getting ready to make this wonderful Lamb and Carrot Stew.

Can I use a different cut of meat in this Lamb and Carrot Stew?

Absolutely! While I adore lamb shoulder for its richness, you can definitely swap it out. Beef chuck roast, cut into cubes just like the lamb, works wonderfully well in the slow cooker. You might need to add an extra half hour to the cooking time, depending on the thickness of your beef pieces, but the low and slow method is still your best friend here. Pork shoulder is another great option if you prefer that flavor profile!

What is the best way to ensure the lamb is tender?

The secret to that melt-in-your-mouth texture in this Lamb and Carrot Stew is all about temperature control. You must cook it on the low setting for that full 7 to 8 hours. High heat cooks too fast, and it tightens up the muscle fibers, leaving you with tough meat. Low heat gently breaks down the connective tissue over time, which is exactly what gives you that perfect, shreddable tenderness at the end. Don’t peek too much, just let the machine do its magic! If you are interested in learning more about meat tenderness, you can read about the science behind slow cooking meat.

How much liquid should I use if I double the recipe?

If you double everything for a huge batch, you don’t quite double the liquid, or it gets watery. I’d suggest increasing the broth by about 1.5 times what the original recipe calls for. You might also need to add an extra hour to the cook time just because there’s more mass in the slow cooker that needs to heat up evenly. Taste it right before you add the optional thickener, too!

Sharing Your Delicious Lamb and Carrot Stew Experience

I truly hope this recipe brings you the same kind of warm, comforting feeling that it brings to my table. Cooking is meant to be shared, so after you pull that incredible stew out of the slow cooker, I’d love to hear what you thought! If you are looking for other comforting meals, try our Panera Autumn Squash Soup.

Seriously, leave a comment below and tell me how your carrots turned out or if you tried thickening the broth. Did the lamb fall apart just perfectly? Ratings and reviews help others find this recipe, so please share your experience with the community!

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