Slow Cooker Irish Lamb Stew

Irish Stew with Biscuits
Lamb stew with vegetables and biscuits. Lauri Patterson / Getty Images
  • 9 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 9 hrs
  • Yield: 6 to 8 Servings
Ratings (8)

This slow cooker lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, turnips or rutabagas, and carrots are among the vegetables in this savory stew.

Serve the stew with Irish soda bread and a salad for a fabulous St. Patrick's Day meal.

What You'll Need

  • 2 1/2 pounds boneless lamb, cut in 1 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 turnips or a medium rutabaga, cut into 1/2-inch cubes
  • 4 carrots, sliced 1/2-inch thick
  • 2 medium onions, sliced
  • 4 medium red-skinned potatoes, quartered
  • 2 cups water or unsalted stock (if you plan to use stock or broth with salt, don't add additional stock until the end of cooking time.)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped parsley

How to Make It

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

Add the lamb to the slow cooker along with the salt, pepper, turnip, carrots, onions, and potatoes. Add 2 cups of water or stock.

Add 2 cups water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend flour with 1/4 cup water until it forms a paste; slowly add to stew, stirring constantly until slightly thickened.

Stir in parsley and serve.

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