Pomegranate molasses, lamb, fresh parsley, basil, onions and garlic do all the heavy lifting here — you don’t even have to cut the potatoes! Easy is one thing, but what makes this stew really standout is the tangy sweetness of pomegranate molasses — a traditional ingredient used in many Middle Eastern recipes. It adds a subtle tart complexity to this weeknight slow cooker 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 house. You can easily make it at home, buy it online, at spice stores, global cuisine markets, but it is increasingly stocked in grocery stores.
What’s the Best Lamb for Slow Cooker Stew?
When making this stew I prefer the more inexpensive cuts like the shoulder because it has more marbling. For ease, sometimes I pick up pre-cut stew meat but shank or leg would also work if that’s what you have on hand. Use whatever cuts are available and in your budget and you’ll have an amazing stew either way.
Keep it Simple, but Adjust as Needed
This stew finds a middle ground between not being too thick but also not having an over-abundance of broth.
For thinner stew: Add up to a cup of additional liquidFor thicker stew: After the stew has finished cooking, reduce the liquid on the stovetop over high heat and whisk in a bit of flour or cornstarch.
Swaps and Substitutions
This recipe can be adjusted endlessly. I like the way lamb’s gaminess melds with the pomegranate molasses, but you can swap it for beef if that’s your preference. Potatoes are an easy favorite for me, but you can add other vegetables that hold up well in a slow cooker.
Swap the lamb for any stew beef. I prefer chuck roast.Add carrots or other root vegetablesMushroomsHearty squashes like butternut or acornBeans could easily add their own layers of flavors - use dried beans if you want to add them in from the start or use canned beans, but stir them in right at the end.
The Time is Flexible
This recipe comes together well after 8 hours but if you needed to eat after 6 or you wanted to wait for 10 it would all still be delicious. I do like to sear the meat at the beginning because that browning step adds a lot of flavor to the end result, but if you don’t have time you will still get a great stew out of this recipe without searing at the start.
More Slow Cooker Recipes for Busy Weeknights
Slow Roasted Pork Shoulder with Savory Apple Gravy 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
You can either add the pepitas to the slow cooker and stir it all together or you can dish up the stew, and top individual servings with the pepitas. It’s up to you! Leftovers! This stew is great refrigerated for up to 5 days or frozen for up to 3 months.
