Crock Pot Irish Lamb Stew

By Diana Rattray

Updated 01/05/19

Irish stew with biscuits
Lauri Patterson / Getty Images
Ratings (14)
  • Total: 9 hrs 25 mins
  • Prep: 25 mins
  • Cook: 9 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
587 Calories
33g Fat
33g Carbs
40g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 587
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 62%
Cholesterol 133mg 44%
Sodium 899mg 39%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 22%
Protein 40g
Calcium 130mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic lamb stew is a simple combination of boneless cubed lamb and vegetables. Potatoes, either turnips or rutabagas, and carrots are among the vegetables in this hearty Irish stew. The crock pot makes the stew a great choice for a busy day. Just sear the lamb, and toss it into the crock 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.

Ingredients

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

Steps to Make It

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

  2. Meanwhile, prepare the vegetables. Cut the turnips into 1/2-inch cubes. Peel the carrot, and slice it into 1/2-inch thick rounds. Peel the onion, and chop it coarsely. Quarter the potatoes. (Peel if desired.)

  3. Add the lamb to the slow cooker along with the salt, pepper, turnip, carrots, onions, and potatoes. Add 2 cups of water or stock. (If using regular stock or broth with salt, don't add until the end of the cooking time.)

  4. 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.