Saltbush and Lamb Slow Cooker Stew
A hearty lamb stew enriched with native saltbush leaves and root vegetables, slowly cooked to tender perfection. This australian-inspired slow cooker ready in about 440 minutes pairs lamb shoulder, cubed, olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs lamb shoulder, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 medium parsnips, chopped
- 3 cloves garlic cloves, minced
- 1 cup saltbush leaves, chopped
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup red wine (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then transfer to a slow cooker.
- Step 2: In the same skillet, sauté 1 large diced onion, 3 sliced carrots, 2 chopped parsnips, and 3 minced garlic cloves for 5 minutes until softened and fragrant.
- Step 3: Add the sautéed vegetables to the slow cooker with the lamb. Stir in 1 cup chopped saltbush leaves, 3 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 cup red wine if using.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until the lamb is tender and vegetables are cooked through.
- Step 5: Adjust seasoning before serving and ladle the stew into bowls for a warming meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saltbush and Lamb Slow Cooker Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saltbush and Lamb Slow Cooker Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Saltbush and Lamb Slow Cooker Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saltbush and Lamb Slow Cooker Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saltbush and Lamb Slow Cooker Stew?
Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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