Slow-Cooked Lean Irish Lamb Stew

Slow-Cooked Lean Irish Lamb Stew


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This hearty yet healthy stew made from lean lamb, various veggies, and select herbs and spices is easy to put together in your crock pot. If you'd prefer a beefier stew, substitute the lamb with 3 lbs. of lean beef stew meat.

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Time needed

10-15 min preparation + 9-11 hour cooking

Serving Size / Yield

8-10 servings


  • 3 lb. Boneless Lean Lamb Stew Meat, cubed
  • 1 C. Onion, chopped
  • 2-3 Garlic Cloves, crushed
  • 2 C. Low-Sodium Beef Stock
  • 1/2 C. Apple Cider
  • 1 1/2 lb. Red Potatoes, peeled and cubed
  • 1 1/2 C. Carrots, roughly chopped
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/2 Tbs. Celery Tops, minced
  • 1/4 tsp. Ground Basil
  • 1/4 tsp. Ground Thyme
  • 1 20 oz. bag Frozen Peas
  • 1/2 C. All Purpose Whole Wheat Flour, divided

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Dredge the lamb in 1/4 cup of whole wheat flour. In a large frying pan, cook the lamb until browned. Pour 2 cups of water into crockpot. Add all ingredients except for frozen peas and remaining 1/4 cup of flour. Cook stew on low 8 to 10 hours. Add the remaining 1/4 cup of flour and mix well. Increase heat to high and continue cooking for about an hour until the gravy is thickened. Add frozen peas 10 to 15 minutes prior to end of cooking, and serve.

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