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)
612 Calories
35g Fat
31g Carbs
41g Protein
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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.
(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 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

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.

    lamb and vegetables in slow cooker

    The Spruce / Diana Chistruga

  8. Add water or stock 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.