Slow Cooker Irish Lamb Stew

slow cooker Irish Lamb Stew in a white bowl.

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5 from 8 reviews

Slow Cooker Irish Lamb Stew with tender meat and Irish vegetables for St. Patrick’s Day or any chilly night you want a hearty meal.


  • 2 tbsp olive oil, divided
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 leek, white and light green part, chopped
  • 3 1/2 cups cabbage, chopped
  • 2 large russet potatoes, peeled and chopped
  • 1 1/2 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 (or substitute parsley here)


  1. Sauté veggies: 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 and cabbage in a layer on top of the sautéed vegetables.
  2.  Brown the lamb: 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.
  3. Add lamb to slow cooker: Transfer the lamb to the slow cooker. Pour in the chicken stock and the water, then add the sprigs of rosemary and bay leaf.
  4. Slow cooking time: 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.
  5. Serve hot, topped with a touch of fresh mint, along with a pint or glass of hearty red wine. Sláinte!


  • If you want to use a bit more lamb than called for, as I did recently, add an extra quarter cup or so of broth.
  • Substitute parsley for mint if you like. Mint is a classic herb for lamb, but during a recent remake of the stew I had parsley for something else, and used it instead of buying mint. Worked well.
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