Rating: 3.86 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

total:
8 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 21.4g; carbohydrates 26.3g; dietary fiber 3.3g; sugars 3.5g; fat 6.2g; saturated fat 2.2g; cholesterol 57.9mg; vitamin a iu 5222.4IU; vitamin c 15.4mg; folate 56.2mcg; calcium 55.5mg; iron 2.5mg; magnesium 50.8mg; potassium 769.1mg; sodium 498.5mg; thiamin 0.2mg.
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Reviews (6)

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: 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: 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
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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: 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: 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
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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
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: 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