Description
Crockpot Irish Lamb Stew fills your house with an incredible slow-braised aroma all day long and delivers fork-tender lamb, hearty root vegetables, and a rich herb-infused broth that tastes like something simmered on an Irish hearth for hours. Twenty minutes of morning prep and the slow cooker does everything else. This is stick-to-your-ribs comfort food that warms every cold evening from the inside out.
Ingredients
FOR THE STEW
2 lbs lamb shoulder or lamb stew meat, cut into 1 to 2-inch chunks
1 lb baby potatoes, halved, or Yukon Gold potatoes in large 1 to 2-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
2 stalks celery, cut into 1-inch pieces
1 medium leek, white and light green parts sliced (or 1 large yellow onion, diced)
1/2 small head green cabbage, cut into rough chunks
2 cloves garlic, minced
2 cups low-sodium chicken or beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 tablespoons olive oil (for searing)
2 tablespoons all-purpose flour (for dusting the lamb)
Salt and freshly ground black pepper
HERB BUNDLE
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
FOR FINISHING
2 cups fresh baby spinach, added in the last 15 minutes only
2 tablespoons fresh mint leaves, roughly torn
Fresh parsley, chopped, for garnish
1 tablespoon butter, stirred in at the very end
Instructions
1. Pat the lamb chunks completely dry with paper towels. Season generously with salt and black pepper on all sides, then dust lightly with flour and shake off any excess. Heat olive oil in a large skillet over high heat until almost smoking. Sear the lamb in a single layer for 2 to 3 minutes per side until deeply golden — work in two batches to avoid crowding. Transfer the seared lamb to the slow cooker.
2. In the same skillet, reduce heat to medium. Add the sliced leek and celery and cook 2 to 3 minutes until softened. Add the minced garlic and tomato paste and stir 1 minute until the paste darkens slightly. Pour in 1/2 cup of the stock and scrape every browned bit off the bottom of the pan with a wooden spoon.
3. Transfer the sautéed aromatics and all their juices into the slow cooker with the lamb. Add the potatoes, carrots, Worcestershire sauce, and remaining stock. Tuck the rosemary, thyme, and bay leaves into the stew. Stir gently to distribute everything evenly.
4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours. Do not lift the lid during cooking. In the last 1 hour, stir in the cabbage chunks. The stew is ready when the lamb falls apart with gentle pressure from a fork. Remove and discard the herb sprigs and bay leaves.
5. In the final 15 minutes, stir in the fresh baby spinach and let it wilt completely. Taste the broth and adjust salt and black pepper generously — lamb stews need seasoning at the end. Stir in 1 tablespoon of butter for a glossy, rounded finish.
6. Ladle generously into deep bowls. Scatter torn fresh mint and chopped parsley over each bowl right before serving. Serve immediately with thick slices of crusty bread or Irish soda bread alongside.
Notes
Never skip searing the lamb — the deep golden crust built during searing releases flavor into the broth that slow cooking alone cannot replicate.
Cut potatoes and carrots into large 1 to 2-inch chunks — small pieces completely disintegrate after 8 hours and turn the stew into a muddy mash.
Stir 1 tablespoon of butter into the finished stew right before serving — it adds a glossy richness and roundness that makes the broth taste noticeably more finished and luxurious.
Add spinach and fresh herbs only at the very end — greens added at the start of an 8-hour cook turn gray and bitter.
This stew tastes measurably better on day two — make it the day before and reheat for an even richer, more deeply flavored dinner.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Dinner, Soup, Stew
- Method: Slow Cooker
- Cuisine: Irish, British