Ingredients
Scale
For the Lamb:
- 2 lbs Boneless Lamb Shoulder or Leg: Cut into 1.5-inch cubes.
- 1 tbsp Olive Oil: For searing (optional).
- 1 tsp Sea Salt:
- ½ tsp Black Pepper: Freshly ground.
The Vegetables & Aromatics:
- 1.5 lbs Yukon Gold or Russet Potatoes: Peeled and cut into 1.5-inch chunks.
- 1 large Yellow Onion: Roughly chopped.
- 3-4 large Carrots: Peeled and cut into 1-inch chunks (optional, for a milder flavor).
- 2 cloves Garlic: Minced (optional, for added depth).
The Liquids & Herbs:
- 4 cups Beef or Lamb Broth: Low sodium.
- 1 tsp Dried Thyme:
- 1 tsp Dried Parsley:
- 2 Bay Leaves:
For Serving (Optional):
- Fresh Parsley: Chopped, for garnish.
- Crusty Bread or Irish Soda Bread:
Instructions
- Prepare and Sear Lamb (Optional but Recommended): Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the lamb in batches for 2-3 minutes per side until browned. This step adds a crucial layer of flavor. Transfer the seared lamb to the slow cooker.
- Add Vegetables & Aromatics: Add the chopped potatoes, onion, and carrots (if using) to the slow cooker. If using, add the minced garlic.
- Add Liquids & Herbs: Pour in the beef or lamb broth. Stir in the dried thyme and dried parsley. Tuck the bay leaves into the stew. Stir gently to combine all ingredients.
- Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the lamb is incredibly tender and easily pulls apart with a fork, and the vegetables are soft. The potatoes will naturally thicken the stew.
- Finish & Serve: Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the hot stew into deep bowls. Garnish generously with fresh chopped parsley. Serve immediately with crusty bread or traditional Irish soda bread.
Notes
- Mutton vs. Lamb: For a truly traditional flavor, seek out mutton if available. However, lamb shoulder or leg is an excellent and more readily available substitute.
- Vegetable Purity: For the most purist version, omit carrots and garlic, relying solely on lamb, potatoes, and onions. However, modern Irish stews often include carrots for color and a touch of sweetness.
- Thickening Naturally: The starch from the potatoes is key to thickening this stew. Avoid adding flour or cornstarch if you want to maintain a traditional texture. If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the slow cooker.
- Make Ahead: Like many stews, Irish Lamb Stew tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Serving Suggestions: A pint of Guinness or a dry stout pairs wonderfully with this hearty stew.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Main Dish, Stew
- Method: Slow Cooking
- Diet: Gluten-Free