When the weather turns chilly and the day feels long, there’s something deeply satisfying about coming home to a meal that’s been quietly working itself into a fragrant, hearty stew all afternoon. This slow cooker lamb stew with dumplings is exactly that kind of meal — slow, rich, and unapologetically comforting.

I remember the last time I made this stew; the house was filled with the scent of rosemary and thyme, mingling with the sweet aroma of slowly cooked carrots and onions. I was halfway through tidying the living room when I realized I’d forgotten to set the timer on the slow cooker. Luckily, it was still simmering gently, so I nudged the time a bit longer and went back to my book. When I finally sat down to eat, the lamb was meltingly tender, and the dumplings floated on top like little pillows, soaking up all the hearty goodness. It wasn’t perfect timing, but somehow that made it feel even more homey and real.

What makes this stew stand out is how the slow cooker does all the heavy lifting, giving you space to do other things—or just relax—while the flavors slowly meld. The dumplings added near the end turn the dish into a cozy, filling meal that feels like a warm embrace on a cold day.

It’s a great option for when you want a hands-off meal with a generous payoff in flavor and comfort.
The stew thickens naturally but benefits from a simple flour slurry to reach that perfect, slightly velvety texture.
Adding dumplings means you get a two-in-one dish, but it does mean a bit more attention near the end of cooking.
It’s simple — and that’s kind of the point. No fancy tricks, just slow-cooked goodness.

Even if you’re not used to cooking lamb, this recipe is approachable and forgiving. The slow cooker handles the tough cuts of meat with ease, turning them tender and flavorful without much fuss.

Slow Cooker Lamb Stew with Dumplings

Print Recipe

A hearty and comforting slow cooker lamb stew with tender vegetables and fluffy dumplings, perfect for a cozy meal.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Yield: 6

Ingredients

Scale

2 pounds lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 celery stalks, sliced into 1/2-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
4 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
1/4 cup all-purpose flour
1/4 cup cold water
For the dumplings:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
3 tablespoons unsalted butter, melted

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add lamb cubes and brown on all sides, about 5-7 minutes. Transfer browned lamb to the slow cooker.
In the same skillet, add chopped onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute more.
Transfer onion and garlic to the slow cooker.
Add carrots, celery, potatoes, beef broth, red wine, tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper to the slow cooker.
Stir to combine all ingredients.
Cover and cook on low for 6 hours.
About 30 minutes before serving, prepare the dumpling dough by combining 1 1/2 cups flour, baking powder, and salt in a bowl.
Add milk and melted butter to the dry ingredients and stir until just combined.
In a small bowl, mix 1/4 cup flour with 1/4 cup cold water to create a slurry.
Stir the flour slurry into the stew to slightly thicken the broth.
Drop spoonfuls of the dumpling dough onto the surface of the stew in the slow cooker.
Cover and cook on high for 25-30 minutes, or until dumplings are cooked through and fluffy.
Remove bay leaves before serving.
Serve the stew hot with dumplings on top.

Using a slow cooker means you don’t have to babysit the pot, but a good, heavy slow cooker with a tight-fitting lid will make sure every bit of moisture stays inside, keeping the stew juicy and tender. Serving it with some crusty bread or a simple green salad rounds out the meal without competing with the rich flavors.

If you want to mix things up, you might try swapping out the lamb shoulder for beef or even a gamey venison if you’re feeling adventurous, but I haven’t tested those variations enough to be certain how the timing might change. You could also experiment with different herbs; a touch of mint or parsley added just before serving can brighten up the deep, savory notes.

For a vegetarian twist, I sometimes wonder if thickening the broth and adding mushrooms and root vegetables would give a similar cozy feeling — though it definitely wouldn’t be the same. That’s the beauty of this stew: it invites you to make it your own, or just enjoy its classic, slow-cooked simplicity.

FAQ

Can I make this stew without a slow cooker? Yes, but it will require more hands-on time and a bit of patience to simmer it gently on the stove or in the oven.

What if the dumplings become too soft after reheating? They tend to soften in the fridge, so reheat gently and avoid stirring too much to keep them intact.

Can I prepare the stew in advance? Absolutely, it actually tastes even better the next day once the flavors have had time to meld.

There’s something about a meal like this that slows down the rush of daily life, invites you to pause, and invites everyone to the table. When you’re ready to cozy up with something soothing and substantial, this slow cooker lamb stew with dumplings is waiting.