NZ Slow Cooker Neck Chop Stew

New Zealand slow cooker neck chop stew is a hearty lamb dish made with bone-in neck chops, potatoes, carrots and a tomato-herb gravy. Slow, gentle cooking softens this flavourful but hardworking cut, making a warming one-pot meal for a cool evening.

Ingredients

3 lb (1.4 kg) lamb neck chops, preferably bone-in
1 tbsp (15 ml) neutral oil, such as canola oil
2 medium onions, about 10 oz (300 g), peeled and cut into wedges
2 medium carrots, about 7 oz (200 g), cut into 1-inch (2.5 cm) pieces
2 celery stalks, about 3.5 oz (100 g), sliced
3 garlic cloves (9 g), finely chopped
1 lb (450 g) waxy potatoes, cut into 1½-inch (4 cm) chunks
1½ cups (360 ml) low-sodium lamb or beef stock
1 can crushed tomatoes, 14½ oz (411 g)
1 tbsp (16 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme
1 tsp (1 g) dried rosemary, crumbled
2 bay leaves (about 0.2 g)
½ tsp (1 g) freshly ground black pepper
¾ tsp (4.5 g) fine salt, or less if your stock is salty
1 cup (145 g) frozen peas
1 tbsp (15 ml) red wine vinegar
Optional thickener: 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water

Instructions

Prepare the chops and vegetables. Pat the lamb dry with paper towels; dry meat browns better than damp meat. Trim away any thick, hard pieces of surface fat, but leave a little fat for flavour. Cut the onions, carrots, celery and potatoes as listed. Keep the potato pieces fairly even so they cook at a similar rate. This preparation and browning stage takes about 25 minutes in total.
Brown the lamb. Heat the oil in a large frying pan over medium-high heat. Working in batches so the pan is not crowded, brown the chops for about 2–3 minutes per side. They do not need to cook through in the pan. Transfer them to the slow cooker as they brown. Browning builds savoury flavour in the finished gravy; if you are short on time, you can skip it, though the stew will taste a little less deeply roasted.
Load the slow cooker. Put the onions, carrots, celery and potatoes in the cooker, then arrange the lamb chops on top. Add the garlic, stock, crushed tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, pepper and salt. Stir the liquid and vegetables gently around the meat without trying to submerge every chop. The cooker should be no more than about two-thirds full and should have enough liquid to surround the vegetables.
Cook until tender. Cover and cook on LOW for 7 hours 15 minutes. Avoid lifting the lid during this time: each opening releases heat and can extend the cooking time. The potatoes should be tender when pierced and the lamb should be soft enough to pull easily from the bone. Slow cookers vary, so if the meat is still firm, continue cooking until tender rather than relying on the clock alone.
Add peas and check the lamb. Stir in the frozen peas, cover and cook on LOW for another 15 minutes. Check the temperature of a thick piece of lamb with a food thermometer, inserting the probe into the meat and keeping it clear of the bone. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; this long-braised stew will generally cook beyond that temperature. Let the stew stand covered for 3 minutes before serving.
Finish the gravy. Lift out the bay leaves. Taste the sauce and stir in the vinegar to brighten its rich flavour. If you want a thicker gravy, stir the cornstarch mixture again, then pour it into the hot stew and stir gently. Cover and cook on HIGH for about 10 minutes, until the sauce thickens. This optional thickening step adds time; the recipe facts above give the timing without it. Alternatively, remove the meat and vegetables, then simmer some of the liquid in a saucepan until reduced.
Serve carefully. Neck chops have bones, and some may loosen during cooking. Use a spoon or tongs to check for loose bones before serving, and warn diners to watch for any remaining small bones. Spoon the lamb, vegetables and gravy into warm bowls.

Tips

Choose the right slow cooker size. A 5½- to 6-quart (5.2- to 5.7-litre) cooker gives the chops and vegetables room to sit without packing them tightly. If your cooker is much larger, check that the liquid still comes at least partway up the ingredients; do not fill it with extra stock just to cover everything, because vegetables release liquid as they cook.
Keep salt in check. Stock and Worcestershire sauce can both be salty, and neck chops vary in size. This recipe starts with a restrained amount of salt; taste the gravy near the end and add more only if needed. Low-sodium stock gives you better control, especially if you plan to reduce the gravy.
Do not thicken too early. A flour or cornstarch thickener added at the beginning can become gluey or lose its thickening power during a long cook. Use the optional cornstarch slurry at the end, or reduce the liquid separately. For a gluten-free stew, check that the stock and Worcestershire sauce are labelled gluten-free and use cornstarch rather than flour.
Use fresh or frozen vegetables thoughtfully. Frozen peas are added near the end so they stay green and do not disappear into the sauce. If using frozen carrots or potatoes, thaw them first and expect a softer texture; fresh, evenly cut potatoes hold their shape best through the long cooking time.

Serving Suggestions

This is a filling meal on its own, since the potatoes cook in the same pot as the lamb. Serve it in deep bowls with plenty of gravy and a side of crusty bread to mop up the sauce. Warm dinner rolls, buttered toast or a simple loaf are useful if you want something substantial alongside the stew.

For a lighter contrast, add a crisp green salad dressed with vinegar, or serve steamed cabbage, green beans or broccoli on the side. A spoonful of chopped parsley over the bowls adds a fresh finish. If the chops are particularly bony, serve the meat in a separate dish or remove it from the bones before bringing the stew to the table, while taking care to check for bone fragments.

Variations

Use a different stock: Lamb stock gives the most direct flavour, while beef stock is an easy supermarket substitute and makes the gravy slightly more robust. Vegetable stock works too, though it produces a lighter sauce; choose a low-salt version and adjust seasoning at the end.

Add other root vegetables: Swap up to half the potatoes for parsnip, swede (rutabaga) or kūmara (New Zealand sweet potato). Cut firmer vegetables into similar-sized pieces. Kūmara softens more quickly and may become very tender over a long cook, so cut it into larger chunks or add it during the final 3–4 hours on LOW if you want it to keep its shape.

Make it more herb-forward: Use 1 tbsp (4 g) chopped fresh rosemary or 1 tbsp (3 g) fresh thyme in place of the dried herbs. Fresh herbs can lose some of their brightness over a long cook, so save a little to scatter over the finished bowls. If rosemary is hard to find, dried thyme alone works; the stew will have a softer, less piney aroma.

Give it a gentle warming spice: Add ½ tsp (1 g) ground cumin and ½ tsp (1 g) smoked paprika with the other seasonings. These are not required for a New Zealand-style homestyle stew, but they add warmth and a faint smoky note without making it hot. Keep the rest of the recipe the same and taste before adding extra salt.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. Letting it cool in shallow portions helps it chill promptly; do not leave the whole slow-cooker insert on the counter for an extended period. The gravy may thicken as it chills, and a layer of lamb fat may set on top. You can lift off some of that fat before reheating if you prefer a less rich sauce.

For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion and label the containers with the date. Thaw frozen stew in the refrigerator overnight, rather than on the counter. Potatoes can become a little softer after freezing, but the lamb and gravy reheat well.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally so it heats evenly. Add a splash of stock or water if the gravy has become too thick. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and bring the stew to a steady steaming heat throughout. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Can I put raw neck chops straight into the slow cooker?
Yes. Browning is for flavour, not a requirement for slow-cooker safety, so you can skip that step if you need a simpler preparation. The finished gravy will be less deeply savoury, but the long cooking still makes the lamb tender. Keep the chops refrigerated until you are ready to start and do not use frozen chops in the slow cooker; thaw them safely in the refrigerator first.

Can I cook this stew on HIGH instead?
Yes, although LOW is the preferred setting for tender neck chops. On HIGH, begin checking after about 4 hours 30 minutes; the actual time depends on your appliance and how full the cooker is. Continue until the potatoes are tender and the meat pulls easily from the bone, then add the peas for the final 15 minutes. Use the thermometer and safe-temperature guidance in the instructions whichever setting you choose.

Why are my lamb chops still tough?
They probably need more time. Neck is a working cut with connective tissue, so it can remain firm before it becomes tender. Keep the lid on and continue cooking on LOW in 30-minute increments, checking the texture each time. A slow cooker that is overfilled, frequently opened or running below its usual temperature can take longer than the stated guide.

Can I make the stew without tomatoes?
Yes. Replace the can of tomatoes with an extra 1 cup (240 ml) of stock and add 1 tbsp (15 ml) of Worcestershire sauce or 1 tsp (5 ml) of vinegar for a little savoury tang. The result will be a more traditional-looking brown gravy and less acidity. You may need the optional cornstarch slurry at the end because the tomato solids no longer help thicken the sauce.

Can I prepare the ingredients the night before?
You can chop the vegetables and measure the seasonings ahead, storing them covered in the refrigerator. Keep raw lamb in a separate sealed container on the lowest refrigerator shelf. For best food safety, assemble and start cooking the stew in the morning rather than leaving raw meat and ingredients sitting in a switched-off slow cooker overnight.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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