Slow Cooker Irish Lamb Stew


Are you ready to whip up some traditional Irish Fare for this weekend’s St. Patrick’s Day festivities? This classic Slow Cooker stew is “Irished” up a bit with lamb meat and an addition of peas during the last 15 minutes of cooking. This set it and forget slow cooker recipe is ready within 6-8 hours and is chock full of root vegetables, potatoes and a delicious sauce made of beef broth and red wine. I would suggest pairing with some hearty biscuits to sop up all of that yummy sauce in the bottom of your bowl. May the luck of the Irish be with you this St. Patrick’s Day!

Slow Cooker Irish Lamb Stew
Serves 6
A classic slow cooker stew recipe with lamb meat, root vegetables, peas, red wine and beef broth.
Write a review
Prep Time
20 min
Cook Time
8 hr
Prep Time
20 min
Cook Time
8 hr
  1. 2 pounds boneless lamb shoulder or lamb steak, cut into 1-inch pieces
  2. 3 tablespoons all-purpose flour
  3. 1 pound potatoes, peeled and cut into 1-inch pieces
  4. 1/2 pound turnips, peeled and cut into 1/2-inch pieces
  5. 1 onion, chopped
  6. 3 carrots, peeled and cut into 1/2-inch pieces
  7. 2 ribs celery, cut into 1-inch pieces
  8. 2 cups beef broth
  9. 1 cup dry red wine
  10. 1/4 cup tomato paste
  11. 1 teaspoon salt
  12. 1/2 teaspoon black pepper
  13. 1/2 teaspoon dried thyme
  14. 1 10 ounce package frozen peas, thawed
  1. Coat slow-cooker bowl with nonstick cooking spray. Toss lamb with flour and place in bottom of slow cooker. Add potatoes, turnips, onion, carrots and celery, in that order.
  2. Combine broth, wine, tomato paste, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme. Pour over contents of slow cooker.
  3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in peas and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper during last 15 minutes of cooking time.
Treats, Sweets, and Savories