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--in this case, in a slow cooker to make it extra easy. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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Tips

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 Facts

247 calories; 6.2 g total fat; 58 mg cholesterol; 499 mg sodium. 26.3 g carbohydrates; 21.4 g protein; Full Nutrition

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/11/2018
Lamb stew is one of my favorite meals. I have used neck bones and meat leg steak or what ever is on sale and brown it to add a richer flavor and color. To the browned meat I add minced fresh garlic give that a quick stir around then salt and fresh ground pepper and enough water to cover the meat or a bit more. When the meat has cooked for about an hour or less I add barley small potatoes and carrots scrubbed (not peeled) cooking until vegetables are almost done then add green beans. Read More
Rating: 4 stars
01/22/2014
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 Read More
Rating: 3 stars
01/11/2014
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. Read More
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Rating: 5 stars
10/27/2012
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 Read More
Rating: 2 stars
10/23/2012
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? Read More
Rating: 3 stars
01/23/2012
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 Read More
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Rating: 4 stars
01/09/2012
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. Read More
Rating: 5 stars
11/19/2011
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 Read More
Rating: 4 stars
10/30/2011
This recipe really didn't work out. The soup really didn't have the thickness of stew -- it was more like greasy water (despite the fact that I used very lean and trimmed meat). It also lacked flavor. I had to pour most of it out. I would recommend giving this a miss and making one of the other wonderful recipes on this site instead. Read More
Rating: 4 stars
10/30/2011
The nutrition is awesome and if you add a bit of your own spice to the original recipe such as a touch of rosemary sal pepper and crushed red pepper you have a delightful dish!! YUMMY. I love it. Read More
Rating: 4 stars
10/29/2011
After cooking the stew in the crockpot I separated the solids from the gravy because I didn't think there was enough liquid; then I added two more cups of chicken stock to the gravy with three tablespoons of flour brought it to the boil allowed it to thicken somewhat and then returned it to the solids. Next time I will add a touch of herbes de provence during the cooking process for more flavour and will add the extra chicken stock at the beginning for more gravy. This is a very good simple recipe that is worth the effort. Mark Satterthwaite Pickering Ontario Read More
Rating: 5 stars
10/29/2011
Very tastey we loved it. This stew can also be simmered stove-top for 4 hours. Followed the recipe but used 1lb. lean lamb stew meat and cut the pieces smaller. Plus added celery 4 stalks cayenne pepper and my husband seasoned with YAYA-B Greek Seasoning which you can find at www.yayab.com. We LOVED it! Pros: Filling and healthy plenty of sauce Cons: Should have made a double batch! Read More
Rating: 3 stars
10/29/2011
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 leg'it 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? Read More
Rating: 4 stars
10/29/2011
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:) Read More