Slow Cooker Irish Lamb Stew recipe with tender meat and Irish vegetables for St. Patrick’s Day or any chilly night you want a hearty meal.Instead of traditional corned beef and cabbage, we enjoyed this Slow Cooker Irish Lamb Stew for St. Patrick’s Day this year. I considered waiting to share this recipe closer to next St. Patrick’s Day, but it is definitely still stew weather in the Boston area! So I figured no reason to hold this recipe back, why delay sharing this hearty goodness?
I made a version of this last year based on a recipe from Irish Country Cooking. The original recipe was quickly cooked on the stove top. I adapted it for the slow cooker with great results. You can start this in the morning for your supper, and enjoy the lamb that is just falling apart in the stew by night time. You can also start this evening and let it cook over night to be ready for the next day, which is what I did.
This Irish lamb stew recipe couldn’t be much simpler. Just get the veggies sautéed, add them to the crockpot, topped by the potatoes. Then brown the lamb, add it to the crockpot along with the stock and water, rosemary and set that time. Go about your business, and you’ll have a good hearty meal waiting for you!
Pairing: A pint of Guinness is the the natural choice for this Irish stew. That’s the way we served it for this St. Patrick’s Day. We enjoyed this previously with a red Rhone blend. Either way, you are sure to enjoy it! Sláinte!
- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 leek, white and light green part, chopped
- 3½ cups cabbage, chopped
- 2 large russet potatoes, peeled and chopped
- 1½ lbs lamb stew meat
- 4 cups chicken stock
- 2 cups water
- 2 sprigs rosemary
- bay leaf
- 1 cup baby spinach leaves
- 1 tbsp mint leaves, finely minced
- Heat 1 tablespoon olive oil in a large skillet. Add the onions, cook for a few minutes, then add the carrots and leek. Cook for about 5 more minutes until the veggies begin to soften. Transfer these veggies into the slow cooker, and add the potatoes in a layer on top of the sauteed vegetables.
- Return the skillet to the stove, heat the remaining olive on medium. Add the lamb. Salt and pepper the lamb to taste, then cook for 5 minutes on one side to brown. Turn the lamb over, brown the other side for another 5 minutes.
- Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
- Cook in the slow cooker for 1 hour on high, 8 hours on low. When cooked, stir in the baby spinach leaves for some nice green color.
- Serve hot, topped with a touch of fresh mint, along with a pint or glass or hearty red wine. Sláinte!