Traditional Slow Cooker Irish Lamb Stew Recipe

Name: Traditional Slow Cooker Irish Lamb Stew
Prep time: 25 min
Cook time: 540 min
Total time: 565 min
Yield: 8
Ingredients: 2 1/2 pounds boneless lamb (cut into 1 1/2-inch cubes); 2 tablespoons vegetable oil; 4 turnips (or one medium rutabaga); 4 carrots; 2 medium onions; 4 medium potatoes (red-skinned); 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 2 cups water (or unsalted stock); 2 tablespoons all-purpose flour; 2 tablespoons parsley (chopped)

Prep: 25 mins

Cook: 9 hrs

Total: 9 hrs 25 mins

Servings: 6 to 8 servings

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This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, carrots, and either turnips or rutabagas are among the vegetables in this hearty Irish stew. The slow cooker makes the stew a great choice for a busy day. Just sear the lamb and toss it into the crock pot with the remaining ingredients. You'll come home to a fully cooked meal.

Serve the stew with Irish soda bread or biscuits and a salad for a fabulous dinner. The stew is a great choice for St. Paddy's Day, but you don't have to wait for a special occasion.

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2 1/2 pounds boneless lamb, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 turnips, or 1 medium rutabaga
4 carrots
2 medium onions
4 medium red potatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cups water, or unsalted stock
2 tablespoons all-purpose flour
2 tablespoons chopped parsley

Gather the ingredients.

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Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb cubes and cook, turning frequently to brown all sides.

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Meanwhile, prepare the vegetables. Cut the turnips into 1/2-inch cubes.

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Peel the carrot and slice it into 1/2-inch thick rounds.

The Spruce / Diana Chistruga
Peel the onion and chop it coarsely.

The Spruce / Diana Chistruga
Quarter the potatoes (peel if desired.)

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Add the lamb to the slow cooker along with the turnip, carrots, onions, potatoes, salt, and pepper.

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Add water or stock and cook on low, covered, for 8 to 10 hours.

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Uncover, and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add it to the stew, stirring constantly until slightly thickened. Stir in parsley, and serve.

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Tip

The step of searing the meat helps to lock in the juices keeping the meat tender and flavorful. Take the extra few minutes; it is worth it.

Recipe Variation

Add in other vegetables such as mushrooms, or celery.

How to Store and Freeze

Place any leftovers in an airtight container and refrigerate for up to four days.
This stew can be frozen for up to three months in a freezer-safe container.

Irish Lamb Stew

Nutrition Facts (per serving)
612	Calories
35g	Fat
31g	Carbs
41g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	612
% Daily Value*
Total Fat 35g	45%
Saturated Fat 13g	66%
Cholesterol 141mg	47%
Sodium 711mg	31%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	16%
Total Sugars 7g
Protein 41g
Vitamin C 23mg	117%
Calcium 76mg	6%
Iron 4mg	22%
Potassium 1285mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.