Can I prepare this stew the day before and reheat it?

Yes, this stew improves with time as the flavours deepen and meld. Cool it completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the hob or in the slow cooker on Low until warmed through. Remove any solidified fat from the surface before reheating if desired

What can I substitute for turnip if I cannot find it?

Parsnip, swede, or celeriac work well as substitutes and add their own subtle sweetness and flavour. You can also use additional potatoes or carrots if preferred. Aim for a similar weight and cut them into chunks of equal size to ensure even cooking

Why is browning the lamb important if I am using a slow cooker?

Browning the lamb develops deep, savoury flavours through the Maillard reaction—a chemical process that creates complex tastes impossible to achieve through gentle slow cooking alone. This step takes 30 minutes but is well worth the effort and transforms the final dish from ordinary to restaurant-quality

Can I use dried herbs instead of fresh thyme?

Yes. Use 0.5 teaspoon of dried thyme in place of the 3 fresh sprigs. Dried herbs are more concentrated, so use them sparingly. However, fresh thyme is preferable if available, as it provides a brighter, more delicate flavour that develops beautifully during the long slow cooking

Lamb Stew | Jacques Pépin Cooking At Home | KQED

by KQED

Lamb

Published 30 April 2026Original video

This rustic lamb stew from Jacques Pépin transforms economical lamb breast into a deeply flavourful, warming dish ideal for cold evenings. The lamb is browned first to build flavour, then combined with onions, garlic, carrots, turnips, and potatoes, simmered until everything is tender and melting. Fresh thyme and bay leaves infuse the cooking liquid with subtle herbaceous notes. Adapted for the slow cooker, this recipe requires minimal attention and delivers restaurant-quality results with simple, readily available ingredients

Video thumbnail: Lamb Stew | Jacques Pépin Cooking At Home | KQED

Watch: Lamb Stew | Jacques Pépin Cooking At Home | KQED

Original recipe video — click to play

Original video by KQED15k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: approximately 45 minutes (20–30 minutes browning, 5–10 minutes simmering stock, 30 minutes cooking vegetables)

Ingredients

Servings:

Units:

Main

800 g Lamb breast, cut into strips, excess fat removed
Traditionally browned in a large frying pan on high heat before slow cooking to develop flavour.
1 medium Onion, coarsely chopped
4 cloves Garlic cloves
, crushed
Approximately 5 g per clove; adjust to taste preference.
23 g Plain flour
Helps thicken the stew; stir in after browning the lamb.

Liquid & Seasonings

480 ml Water
Reduced from 2 cups (480 ml) for slow cooker use to account for reduced evaporation. May be adjusted based on desired consistency.
3 sprigs Fresh thyme sprigs
Or 0.5 tsp dried thyme if fresh is unavailable; can be removed before serving or left in for flavour.
2 leaves Bay leaves
Remove before serving.
to taste Salt
Add during cooking and adjust at the end.
to taste Black pepper, freshly ground
Grind fresh for best flavour.

Vegetables

2 medium Carrots, peeled and chopped into chunks
Cut into large pieces so they do not disintegrate during slow cooking.
1 medium Turnip, peeled and chopped into chunks
Adds subtle sweetness and texture; can be replaced with parsnip if preferred.
2 medium Potatoes, peeled and chopped into chunks
Use a floury variety such as Maris Piper for best results; waxy varieties may not break down as evenly.
120 g Frozen peas(optional)
Add in the final 15 minutes of slow cooking to preserve colour and texture.
Fresh peas can be used instead if in season; add at the same time.

Method

1
Cut the lamb breast into strips, removing excess fat as you go. This reduces the amount of rendered fat in the finished stew.
~10 mins
Tip: Take care to remove visible fat but leave some for flavour.
2
Heat a large frying pan or cast-iron casserole on a high heat. Working in batches if necessary to avoid overcrowding, brown the lamb strips on all sides until golden, approximately 20–30 minutes total. As the meat browns, reduce the heat slightly and partially cover the pan to allow the meat to continue cooking gently.
~30 mins
Tip: Browning develops flavour; do not skip this step. Pour off excess rendered fat once browned.
3
Add the chopped onion and crushed garlic to the pan with the browned lamb. Stir well and cook for 2–3 minutes until fragrant. Sprinkle the flour over the mixture and stir to coat the meat evenly.
~5 mins
Tip: The flour will help thicken the stew as it cooks.
4
Pour in the water, then add the fresh thyme sprigs and bay leaves. Bring to a boil on the stovetop, stirring occasionally, then immediately transfer all contents (meat, liquid, and vegetables) to a slow cooker.
~10 mins
Tip: Bringing to a boil before slow cooking helps initialise the cooking process and ensures the temperature rises properly in the slow cooker.
5
Add the chopped carrots, turnip, and potatoes to the slow cooker. Stir to combine all ingredients evenly. Season with salt and black pepper to taste.
~5 mins
Tip: Do not overfill the slow cooker; ingredients should be just covered by liquid.
6
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours. The meat should be very tender and the vegetables cooked through.
~8 hrs
Tip: Low setting is preferred for more tender, evenly cooked lamb. If cooking on High, check after 4 hours and stir gently.
7
In the final 15 minutes of cooking, remove the bay leaves and thyme sprigs (or leave in if desired for continued flavour). Stir in the frozen peas and replace the lid. Allow the peas to heat through.
~15 mins
Tip: This timing ensures the peas remain bright green and retain their flavour and texture.
8
Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot in deep bowls, making sure each portion includes plenty of meat, vegetables, and broth.
~5 mins
Tip: A good crusty bread or crushed potatoes on the side complement the stew beautifully.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, this stew improves with time as the flavours deepen and meld. Cool it completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the hob or in the slow cooker on Low until warmed through. Remove any solidified fat from the surface before reheating if desired

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