There’s something about the slow simmer of lamb stew that turns a chilly evening into a comforting ritual. The aroma of garlic and rosemary fills the kitchen in a way that’s both inviting and a little nostalgic. I remember the last time I made this, I got distracted halfway through by a phone call and almost forgot the dumplings — which would have been a tragedy because those soft, pillowy bites on top are what turn this into a meal worth savoring.

Somewhere between the bubbling stew and the dumplings rising on the surface, the whole house feels warmer, and the wait for dinner becomes part of the pleasure. It’s not fancy, but it’s honest food that sticks with you, perfect for those evenings when you want something slow-cooked and soulful without fussing over every detail.

It’s hands-off cooking for the most part, so you can get on with your day while the stew does its thing.
The dumplings add a cozy, homey touch without too much effort — though, fair warning, they’re best fresh and don’t hold up as well after reheating.
The combination of lamb, wine, and herbs creates a complex flavor that feels way more luxurious than the simplicity of the method suggests.
It’s simple — and that’s kind of the point. No need for fancy equipment or rare ingredients.

If you’re worried about timing, don’t be. The slow cooker gives you a forgiving window, and you can adjust the dumpling timing to fit your schedule. Plus, the stew thickens up beautifully with a touch of flour and fresh parsley, making every spoonful rich and satisfying.

Slow Cooker Lamb Stew with Dumplings

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A hearty and comforting slow cooker lamb stew simmered to tender perfection, topped with fluffy homemade dumplings. Perfect for a cozy meal any day of the week.

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

Ingredients

Scale

2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large 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 dry 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 fresh parsley, chopped
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 in batches and brown on all sides, about 5 minutes per batch. 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.
Cover and cook on low for 6 hours until lamb is tender.
About 30 minutes before serving, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt.
Stir in milk and melted butter until just combined; do not overmix.
Remove bay leaves from the stew and stir the flour and parsley into the stew to thicken it.
Drop spoonfuls of dumpling batter onto the surface of the stew in the slow cooker, spacing them evenly.
Cover and cook on high for 25-30 minutes until dumplings are puffed and cooked through.
Serve the stew hot with dumplings on top.

Using a slow cooker means you only need a sturdy pot and maybe a spoon for stirring. I usually serve this stew with a side of crusty bread to soak up the juices, but sometimes a crisp green salad brightens the plate just right. If you want to switch things up, swapping lamb for beef or even a mix of root vegetables could work, though I haven’t tested those exactly. Sometimes I toss in a handful of frozen peas near the end for a pop of color — it’s not traditional but adds a nice surprise.

FAQ

Can I prepare this stew without a slow cooker? Yes, you can simmer it gently on the stove or in the oven, though it will require more attention to prevent sticking.

Are the dumplings gluten-free? The recipe uses all-purpose flour, so they aren’t. You might experiment with gluten-free blends, but I haven’t tried it myself.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. The dumplings soften but still taste great.

Can I freeze this stew? Freezing is possible, but the dumplings may not hold their texture well once thawed.

Give this stew a try when you want something cozy without the fuss. It’s the kind of recipe that turns an ordinary day into something a little more special.