Irish Lamb Stew

Irish Lamb Stew

13 Reviews
From the EatingWell Kitchen

Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
  • 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup packed fresh parsley leaves, chopped


  • Active

  • Ready In

  1. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
  • Equipment: 6-quart slow cooker
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 247 calories; 6 g fat(2 g sat); 3 g fiber; 26 g carbohydrates; 21 g protein; 56 mcg folate; 58 mg cholesterol; 4 g sugars; 0 g added sugars; 5222 IU vitamin A; 15 mg vitamin C; 56 mg calcium; 2 mg iron; 499 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (26% dv), Potassium (23% dv), Folate & Iron (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetables, 2 lean meat

Reviews 13

January 22, 2014
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By: EatingWell User
Add some ale I agree with earlier reviews: brown meat, caramelize celery and leeks, return meat to pan, sprinkle all with flour, stir and cook for about 1 minute, deglaze with brown ale like Newcastle instead of part of the broth. Add carrots and potatoes later, and a couple good dashes of Worcestershire. Nomnomnom. Pros: Few special ingredients, little prep time Cons: Must brown meat and veggies
January 11, 2014
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By: EatingWell User
Basic recipe OK, but improvements needed. 1. The lamb needs to be browned in a little oil first to develop that richness in stew. Remove the meat from the pot, then the leeks and celery should be sauteed for just a few minutes. Sprinkle some flour over the veggies and oil and cook for a minute or so to add thickness to the stew. Add the meat back, add some of the broth, and the carrots. I would wait to add the potatoes because they will disappear if cooked too long. You only need to cook this for about 2 - 3 hours, so add the potatoes 1 hour before the end of cooking time. This way, you will still have chunks of potatoes and not just a mashed mess. I would also make it easier by putting the pot (dutch oven) with a lid on, in the oven at 325-¦F. after it is put together in the beginning and cook it in the oven. More even cooking and you don't have to stir it regularly. Add the potatoes and finish in the oven. Easier and more even heating. I would serve with a good crusy bread too, to sop up all that lovely gravy. Pros: The ingredients are fine, though I did add additional thyme and freshly ground pepper. Cons: There are some major flaws in technique and timing.
October 27, 2012
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By: EatingWell User
This lamb stew is absolutely delicious and a real comfort food! This stew has a nice bite to it that warms you when you eat it. The lamb will just melt in your mouth and the vegetable combination including the leeks tastes so good! My husband and teenager kids loved it so much they want me to make it once a week! So healthy too! I served it with a chewey, crusty and warm whole wheat bread for dipping. This Irish Stew will definitely be a staple in my household! I added a little fennel seed and it added extra sweetness to the spice. Pros: Healthy Vegetables and spices and brothy so it is hydrating and comforting Cons: None
October 23, 2012
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By: EatingWell User
LOOKS DELICIOUS, COULD BE IMPROVED? The recipe description mentions that as per tradition nothing is browned first......reading the reviews, perhaps the broth would be more hearty and flavorful if barley were added, this usually does the trick! But also, maybe tradition needs to be broken here, too add better flavor to any dish, I usually saute root veggies(except potato), onions, leek, garlic, celery, spices S&P etc.... and brown meat in a pan, on medium high heat, before making a stew or soup. And the idea of dredging the meat in flour is a popular technique too. With a few tweaks this looks like a very delicious and nutritious meal. And the sauteing could easily be done directly in the slow cooker. But what should not be sauteed initially are fine herbs(parsley, coriander etc) that are usually added just before serving. Pros: looks delicious and healthy Cons: needs a few tweaks?
January 23, 2012
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By: Laura
Good, not great I used lamb stew meat b/c I couldn't find the recommended cut in my local store. I took the time to do a very good job on trimming the fat away. The lamb was moist and tender after cooking. The flavor of the liquid was pretty bland so I added additional pepper based on other reviews. I may have overdone the pepper and the suggestion of adding wine I think would have been a better idea. I added 2 tablespoons of corn starch in 1/4 c water (maybe less) to thicken the broth in last 10-15 min of cooking time. My husband and oldest son ate it, but thought it was nothing special. My 10 yr old (extremely fussy eater) was willing to try the meat, but didn't like it. For the cost of the meat as compared to beef, they didn't think it was a winner and suggested I stick to beef stew. Pros: Lamb was very tender from crock pot, Cons: Not a lot of flavor, expensive to make
January 09, 2012
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By: EatingWell User
Use red wine I used some cabernet instead of the broth and in about half the quantity. I also added a pack of sliced white mushrooms which adds to the flavor and produced additional liquid. If you want a thicker stew, coat the lamb cubes in flour and pepper and brown in a pan with butter first. Came out great.
November 18, 2011
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By: EatingWell User
My whole family loved it! This was so easy to make that I was able to throw it together before heading to work. The house smelled wonderful when I got home and my entire family loved it. My 4 year old couldn't eat it fast enough and my 1 year old really enjoyed the carrots and potatoes. This was simple and hearty. The lamb flavor made this the best stew we have eaten. Pros: Really easy to make, makes enough for two meals Cons: Lamb is expensive
March 16, 2011
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By: rosiecooks
For heartier broth... Cannot understand why recipe uses chicken stock. This detracts from the lamb flavor. I use water and the results were fine. I used more potatoes and carrots, and removed the lamb at the end, so I could thicken the broth by using my immersible blender with SOME of the vegetables. Then returned the lamb, and added the parsley. Cons: Will make a bigger potful next time :)
February 08, 2011
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By: penguinette64
lamb leg vs shoulder? Curious, in your recipe for Middle Eastern Lamb Stew you recommend lamb shoulder: "Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb legGÇöit tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them." So why the is the leg ok for this recipe?