Slow Cooker Lamb Stew with Pomegranate Molasses

Slow cooker lamb stew is easy to make and delicious. It’s the perfect meal for those cold and rainy spring days.

Simple is one thing, but what really makes this stew stand out is the tangy sweetness of pomegranate molasses — a traditional ingredient used in many Middle Eastern recipes. It brings a subtle tart complexity to this slow cooker weeknight meal.

Where can you find pomegranate molasses?

My Israeli mother-in-law introduced me to the tangy sweetness of pomegranate molasses and it has become a staple in my home. You can easily make it at home, buy it online, buy it in spice shops, buy it in global kitchen markets, but it is increasingly being offered in grocery stores.

What’s the Best Lamb for Slow Cooker Stew?

When making this stew, I prefer the cheaper cuts like the shoulder because it has more marbling. I sometimes use pre-cut stew beef for convenience, but knuckle or leg would also work if you have that on hand.

Use whatever cuts are available and within your budget and you’ll have an amazing stew either way.

Keep it simple, but customize as needed

This stew strikes a middle ground between not too thick but also not too much broth.

• For thinner stew: Add up to 1 cup additional liquid
• For thicker stew: After the stew is done cooking, reduce the liquid on the stovetop over high heat and fold in some flour or cornstarch.

Swaps and Substitutions

This recipe can be endlessly customized. I love the way the lamb melds with the pomegranate molasses, but you can swap it out for beef if you prefer. Potatoes are an easy favorite for me, but you can add other veggies that hold up well in a slow cooker.

• Swap the lamb for any beef goulash. I prefer pot roast.
• Add carrots or other root vegetables
• Mushrooms
• Savory squashes like butternut or acorn
• Beans could easily add their own layers of flavor – use dried beans if you want to add them from the start, or use canned beans but don’t stir them in until the end.

The time is flexible

This recipe serves well after 8 hours, but if you were to eat after 6 or wait for 10 it would still be delicious.

I like searing the meat at the beginning because that browning step adds a lot of flavor to the end result, but if you don’t have the time, this recipe still makes a great stew without searing it at the beginning.

More slow cooker recipes for busy weeknights

• Slow roasted pork shoulder with hearty apple sauce
• Slow Cooker Bourbon Short Ribs with Cheesy Grits
• Slow cooker pot roast
• Slow Cooker Moroccan Chicken
• Slow Cooker Mexican Pulled Pork Tacos
• Slow cooker corned beef and cabbage