Traditional Slow Cooker Irish Lamb Stew

Traditional Slow Cooker Irish Lamb Stew

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 9 hrs
Total: 9 hrs 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
587 Calories
33g Fat
33g Carbs
40g Protein
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Nutrition Facts
Servings: 6 to 8
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, 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.


  • 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)

Steps to Make It

  1. Gather the ingredients.

    Crockpot Irish stew ingredients

    The Spruce / Diana Chistruga

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

    browning of lamb cubes in hot pan

    The Spruce / Diana Chistruga

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

    cut turnips on board

    The Spruce / Diana Chistruga

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

    cut carrots on cutting board

    The Spruce / Diana Chistruga

  5. Peel the onion and chop it coarsely.

    cut onion on cutting board

    The Spruce / Diana Chistruga

  6. Quarter the potatoes (peel if desired.)

    quartered cut potato on cutting board

    The Spruce / Diana Chistruga

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

    lamb and vegetables in slow cooker

    The Spruce / Diana Chistruga

  8. Add 2 cups water and cook on low, covered, for 8 to 10 hours.

    water added to crock pot of lamb and vegetables

    The Spruce / Diana Chistruga

  9. 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.

    flour and water added to finished stew in crock pot

    The Spruce / Diana Chistruga


  • 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.