This slow cooker lamb stew is a classic combination of lamb, potatoes, and carrots. It might look simple, but the flavor is extraordinary. There's versatility in this recipe as well. Parsnips and rutabagas may be added to the stew along with the potatoes. Or add some frozen peas about 20 to 30 minutes before the dish is finished cooking.
Serve the stew with a salad and crusty homemade bread for a fabulous cool weather meal. This makes a fabulous St. Patrick's Day dinner. Add a glass of Guinness stout and some warm Irish soda bread.
Classic Irish Stew with Lamb
- 2 1/2 cups chicken stock, low sodium or unsalted
- 2 tablespoons extra-virgin olive oil
- 2 pounds lamb neck pieces or shoulder chops, trimmed
- 3 medium carrots, peeled and thinly sliced
- 2 medium onions, thinly sliced
- 1 pound red-skinned or round white potatoes, peeled and thinly sliced, about 5 medium potatoes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Pour the chicken broth into a saucepan and bring to a boil.
- Meanwhile, cut the lamb into bite-size pieces.
- Heat the oil in a large skillet over medium-high heat. Add the lamb and cook, turning to brown on all sides.
- Put the carrots, onions, and potatoes in the crockpot. Arrange the browned lamb pieces on the vegetables.
- Add boiling broth to the crock pot and add salt and pepper to taste.
- Cover and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW.
- Sprinkle fresh chopped parsley over the stew and serve hot with thick, crusty bread. Irish soda bread is a good choice, or make homemade bread or biscuits.
Tips and Variations
- Add a small diced rutabaga and/or, sliced parsnips along with the potatoes.
- Add frozen peas to the dish about 20 minutes before it's done.