There’s nothing like walking into the house after a long day and smelling a rich, slow-cooked lamb stew bubbling away…especially when it’s 100% gluten-free and loaded with fresh, homegrown goodness like carrots, potatoes, and tender lamb chunks.
I’ve been making some version of this lamb stew for years. It started when my local farmer’s market guy practically begged me to take home a couple pounds of lamb shoulder. I didn’t even know what to do with it back then.
I just knew I wanted something easy…something that would make my kitchen smell like a cozy little cabin tucked away somewhere quiet.
If you’ve got a slow cooker, a few hours, and a fridge with real ingredients, you’re about to meet your new favorite comfort meal.
Why You’ll Love This Slow Cooker Lamb Stew
It’s naturally gluten-free. No odd swaps or expensive “specialty” ingredients. Just simple food.
Minimal prep, huge reward. Chop a few veggies, brown the lamb if you feel like it, and let the slow cooker do the heavy lifting.
Rich, hearty, and downright satisfying. It’s the kind of meal that makes you go back for seconds without thinking twice.
Perfect for meal prepping. Make a big batch…eat some now…freeze some for those nights you’re running on fumes.
Tips for a Perfect Gluten-Free Lamb Stew
Choose the right cut.
Go for lamb shoulder or leg. These cuts have enough fat and connective tissue to stay juicy during the long, slow cook. Lean cuts dry out and get tough.
Use fresh, local veggies.
If you can, buy carrots, potatoes, onions, and garlic from your local farmers’ market. They’re sweeter, fresher, and haven’t been sitting on a truck for days.
Don’t skip the herbs.
Dried rosemary and thyme work perfectly in slow cooking because they hold up better than fresh herbs over long hours. They give the stew that cozy, savory depth you can’t fake.
Gluten-free broth matters.
Not every beef broth at the grocery store is gluten-free, so flip that carton over and check. Some sneak in hidden wheat-based flavorings.
Make it richer.
A splash of red wine really deepens the flavor…but if you’re out of wine or don’t want to use alcohol, add an extra tablespoon of tomato paste and a teaspoon of balsamic vinegar instead.
How to Store and Reheat Your Lamb Stew
Leftovers are even better. The flavors deepen and the broth thickens slightly.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months.
Reheat: Warm it up gently on the stove over medium heat or in the microwave until hot all the way through.
If the stew thickens too much after chilling, just splash in a little water or extra broth to loosen it back up.
Variations You Can Try
Add other root veggies.
Parsnips, sweet potatoes, or turnips would all be great if you want to switch things up.
Make it Irish-style.
Use Guinness instead of red wine (there’s a gluten-free Guinness variant out there if you can find it), and add more potatoes.
Try different herbs.
Swap rosemary and thyme for oregano and basil if you want a slightly different flavor twist.
Pump up the greens.
Stir in a few handfuls of baby spinach or kale during the last 10 minutes of cooking for a little extra color and nutrition.
Why This Gluten-Free Lamb Stew Beats Store-Bought Any Day
I get it. Some nights, it’s tempting to grab a can of soup off the shelf and call it dinner.
But once you taste REAL slow-cooked stew, rich with good lamb, chunky fresh carrots, and potatoes that actually taste like potatoes…there’s no going back.
No weird preservatives.
No mystery thickeners.
No random “natural flavors” that nobody can explain.
Just real food, cooked low and slow the way it’s supposed to be.
Final Thoughts
If you’ve never made lamb stew before, this is the recipe that’ll change your mind.
It’s forgiving. It’s hearty. It makes the house smell like home.
And most importantly…it’s the kind of meal you’ll find yourself craving every time the weather turns a little chilly or your week just feels a little too long.
Make it once and you’ll have a pot of comfort ready to go — whether you’re feeding your family, meal prepping for the week, or just needing something that feels like a hug in a bowl.
Print
Cozy Gluten-Free Slow Cooker Lamb Stew with Carrots and Potatoes
- Total Time: 0 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and cozy slow-cooked lamb stew packed with tender carrots, creamy potatoes, and fall-apart lamb chunks… all naturally gluten-free and full of rich, comforting flavor. Perfect for chilly nights or easy meal prepping.
Ingredients
2 pounds lamb shoulder or leg, trimmed and cut into bite-sized chunks
5 medium carrots, peeled and chopped into thick rounds
4 large Yukon Gold potatoes, peeled and chopped into chunks
1 large yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium gluten-free beef broth (check the label!)
1 cup dry red wine (optional but so good)
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
2 tablespoons olive oil
Optional for garnish:
Fresh parsley, chopped
Instructions
First things first, heat up a big skillet over medium-high heat. Drizzle in a tablespoon of olive oil. When it’s hot, toss in the lamb chunks in batches. Don’t crowd the pan, or you’ll just end up steaming the meat instead of getting that gorgeous brown crust.
Sear for about 2-3 minutes per side, just until golden. You’re not cooking it all the way through here, just building flavor.
If you’re short on time, you can skip this step and toss the raw lamb straight into the slow cooker…but trust me, a little browning makes a difference.
While the lamb is getting its golden glow, peel and chop up your carrots and potatoes. Dice the onion. Mince the garlic. Nothing fancy — just hearty, rustic chunks.
Now comes the easy part. In the bottom of your slow cooker, spread out the onions, garlic, carrots, and potatoes.
Layer the browned lamb chunks on top.
In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, salt, pepper, rosemary, and thyme. Pour it all over the meat and veggies. Nestle in those two bay leaves like you’re tucking them in for a nap.
Put the lid on. Set your slow cooker to LOW for 8 hours or HIGH for 4-5 hours.
Your house is about to smell like you actually know what you’re doing in the kitchen.
You’ll know it’s ready when the lamb is fall-apart tender and the potatoes are perfectly soft without turning to mush.
Fish out the bay leaves and give everything a gentle stir.
Taste and adjust seasoning if needed — sometimes a little extra salt at the end makes everything sing.
Spoon the stew into bowls, sprinkle with fresh parsley if you want to feel fancy, and serve piping hot with some gluten-free bread or a simple side salad.
Notes
Browning the lamb first builds extra flavor but you can skip it if you’re in a rush.
Always check your beef broth label to make sure it’s certified gluten-free.
This stew tastes even better the next day — leftovers are gold.
If you want a thinner stew, add a little extra broth before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on LOW) or 4-5 hours (on HIGH)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410 kcal (approximate per serving)
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg
