Lamb and vegetable stew

Total Time
6 hr 6 min
6 min
6 hr
This is one of those perfect recipes to prep in the morning and let the slow cooker do its magic during the day so that you have a hearty, comforting meal ready to go in time for dinner. If you like, add 2 cups of frozen peas to the stew about 20 minutes before the cooking time is up. This recipe calls for lamb leg, but you can also use lamb stew meat, which is an inexpensive option that cooks up nicely in this slow-cooker braise. For the frozen mixed vegetables, use whatever combination you prefer or that your grocery store has in stock.


Olive oil

2 tsp

Uncooked red onion(s)

3 medium, thinly sliced

Frozen mixed vegetables

24 oz, thawed

Uncooked lamb leg(s)

1 pound(s), trimmed and cut into 1-inch chunks

Vegetable broth

2 cup(s)

Dried thyme

¾ tsp

Table salt

½ tsp

Black pepper

¼ tsp


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until softened, about 8 minutes.
  2. Transfer the onions to a 5- or 6-quart slow cooker and stir in the remaining ingredients. Cover and cook until the lamb and vegetables are fork-tender, 4 – 6 hours on high or 8 – 10 hours on low. Yields 2 cups per serving.