A comforting and flavorful lamb stew made effortlessly in a slow cooker.
Season the lamb with salt and pepper, then coat it evenly with flour.
Coating the lamb with flour helps to thicken the stew as it cooks.
Heat a skillet over medium-high heat and sear the lamb pieces until browned on all sides.
Searing the lamb locks in the juices and enhances the flavor.
Transfer the seared lamb to the slow cooker.
Use a slotted spoon to transfer the lamb to avoid adding excess oil.
In the same skillet, sauté the onion until softened, then add it to the slow cooker.
Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.
Add the carrots, potatoes, thyme, rosemary, and water to the slow cooker.
Cut the vegetables into uniform pieces for even cooking.
Cover and cook on low for 8 hours or until the lamb and vegetables are tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Stir in the peas during the last 30 minutes of cooking.
Adding the peas at the end preserves their vibrant color and texture.
Serve the stew warm, garnished with fresh herbs if desired.
Pair the stew with crusty bread for a complete meal.
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