This Irish Lamb Stew is an easy, healthy, and hearty dinner! It’s packed with tender lamb meat, and root vegetables, flavored with the best seasonings, and your favorite stout beer!
Lamb is a superb protein to work with for this recipe. A lot of people avoid it because it’s associated with having a “gamey” flavor, but trust us on this: when it’s cooked correctly, lamb is incredible! It’s also super versatile! It’s begging to be used in slowly braised lamb shanks or for a perfectly grilled rack of lamb. Throw it in ground lamb meatballs, medfouna, stuffed lamb burgers, and soups and stews!
This slow-cooker lamb stew is one of the best lamb stew recipes and a classic way to enjoy lamb! The low and slow cook time gives all of the flavors in the stew so much time to meld together. It also gives the meat plenty of time to become fall-apart, melt-in-your-mouth tender, just like our sous vide lamb shanks. Slow cooking provides a richer flavor and plenty of delicious browned bits.
This delicious stew will definitely have you coming back for seconds…and probably even thirds!
Sink into a seriously cozy bowl of comforting lamb stew, loaded with potatoes, shredded meat and peas – all braised in the slow cooker!
What is traditional Irish Lamb stew?
Traditional Irish stew is a thick, chunky stew made up of tender chunks of lamb or mutton and a blend of root vegetables such as potato and onion, and sometimes carrot. You’ll see it commonly eaten on St. Patrick’s Day and other Irish holidays.
Some argue that adding anything else to the stew means it’s no longer traditional, but bulk up your Irish stew with additional veggies, herbs, and beer! You can easily make this recipe for lamb stew using a handful of ingredients. The slow-cooked lamb stew is bursting with a smoky flavor everyone will love.
Ingredients to Make Irish Lamb Stew
- Celery, Onion, and Carrot – make up a “mirepoix” which helps create a flavor base for the soup.
- Garlic – use freshly minced garlic cloves for the best flavor.
- Lamb – you’ll use both lamb shoulder and lamb shank for this recipe.
- Seasonings: Use a simple blend of salt, pepper, paprika, and oregano.
- Tomatoes – use canned and chopped tomatoes. No need to drain the can. It incorporates directly into the broth.
- Beer – use stout beer for a more traditional flavor. Guinness beer is a fan favorite.
- Beef Broth – a flavorful base for the soup. You could also use homemade bone broth.
- Potatoes – Russet potatoes work great, but other varieties will work as well. Baby potatoes are also perfect!
- Water and Cornstarch – whisk together to form a slurry which helps thicken the soup. You can also swap the cornstarch for arrowroot powder if preferred.
- Frozen Peas – adds color and a pop of texture.
- Fresh Parsley – for garnish!
While the beef stock is preferred, the chicken stock will work if absolutely needed. It won’t have the same Guinness Irish stew flavor, but the basic ingredients will make up for it.
How to Make Irish Lamb Stew
- Place the veggies and garlic into the slow cooker. Season the lamb with salt and pepper, then add that to the slow cooker over the veggies.
- Add the smoked paprika and oregano, then pour in the tomatoes, beer, and broth. Cover and cook on low heat for 5-6 hours.
- Remove the lamb and shred with two forks, discard the bones, and return to the crockpot. Add the potatoes and cook for another 2-3 hours.
- Whisk together a slurry with the water and cornstarch. Stir that in with the rest of the ingredients to thicken. Allow the lamb stew to simmer for another 30 to 40 minutes while everything comes together.
- Finally, stir in the green peas and garnish with parsley before dishing up.
