Slow cooker Irish stew is one of the easiest and tastiest classic stews to make, my version combines lamb or mutton with potatoes & carrots.

This simple stew takes around 6 and a half hours to cook, but you spend 30 minutes (at most) in the kitchen, and then you can sit back and relax!

Traditional Irish stew with lamb, potatoes and carrots cooked in a slow cooker.

Crock Pot Irish Lamb or Mutton Stew

Brothy-based stews are no stranger to my website, dishes like hotchpotch, Scotch broth, cawl and cock a leekie soup all hold a dear place in the British food "heart".

My latest addition to this list comes from our neighbours in Ireland, and it is both delicious and stupidly simple.

I like to cook my Irish stew in the slow cooker, which means I can get this recipe going early in the morning and come home to tasty grub later.

Like many of the dishes above it traditionally uses lamb or mutton. I favour mutton, but lamb works just as well.

But, then it is a case of chucking in some potatoes, onions, carrots, a little thyme and a bay leaf into the crock pot and walking away.

Close-up slow cooker Irish stew with lamb, potatoes and carrots.

Frequently Asked Questions

Should I use mutton or lamb?

I prefer to use mutton in this recipe, but I appreciate it may not be readily available. Lamb works equally well.

Can I use different cuts of lamb?

Yes, any slightly fatty cut of lamb would be fine. Something from the shoulder or leg would work ok, I use lamb neck because it has the most wonderful flavour.

Can I use bone-in lamb?

Yes, if you can find some bone-in lamb neck, aka scrag end which I use in my lamb neck stew, or lamb breast use them.

I would extend the cooking time for a couple of hours, to maximise the flavour from the bones.

Does the type of potato really matter?

Yes and no... different types of potatoes will have a different impact on the stock/broth.

If you use a floury type of potato, they will break down a little and make the resulting stew a little cloudier. They can also be used the thicken the broth.

I like to use a medium potato because it helps keep the broth beautifully clear and I prefer this stew to be almost like a brothy soup.

Can I add other ingredients?

Sure, it is your dinner, you can add anything you wish. Traditionally Irish stew was just potatoes and mutton, carrots came along much later and whilst not "out of the way" some people view them as controversial.

Other common additions include pearl barley and even cabbage, which to my mind makes it much closer to a Scottish hotch potch.

Overhead slow cooker Irish stew with lamb, potatoes carrots and onions served with soda bread.

Serving Suggestions

As far as I am concerned the only thing that you need to serve with this slow cooker Irish stew is some crusty bread.

You could use anything you like, but if you fancy baking, I would recommend soda bread. It's probably the easiest bread to make at home, it's also really tasty!

I do have a confession though, when I serve the leftovers, I add a little mint sauce.

I'm sure that will horrify some, but lamb and mint is a match made in heaven, and I love it!

Overhead close-up slow cooker Irish stew with lamb, potatoes carrots and onions.

Equipment Used

I only name-check brands if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

Slow Cooker/Crock Pot, 3.5-4 Litre.
Hob/Stovetop.
28cm or 11" frying pan (not nonstick if possible).
Kitchen tongs and stirring spoons.
Chopping board.
Kitchen knife.
A combination of weighing scales, a measuring jug and cups and spoons.

Slow cooker Irish stew with mutton or lamb, potatoes and carrots.

Slow Cooker Irish Lamb Stew Recipe

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My take on Irish stew gets cooked in a slow cooker or Crock Pot and features the traditional combination of potatoes, onions and the often-times "controversial" carrots cooked in a simple broth flavoured with thyme and bay leaf. It's proper old-school comforting grub that will feed 2 as a main leaving a bit leftover for lunch on day 2 when it tastes even better!

Main Course

Irish

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings Servings

Calories 615kcal

Author Brian Jones

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Ingredients

450 g Lamb/Mutton Neck Fillet 1 lb
2 Medium Onions 300g Total
2 Medium Carrots 200g Total
4 Medium Potatoes 600g Total (Use a medium-waxy variety)
2 Sprigs Fresh Thyme
1 Bay Leaf
½ teaspoon Salt
¼ teaspoon Black Pepper
1-2 tablespoon Cooking Oil
500 ml Lamb Stock 2 Cups
Water As required

Instructions

Top and tail the onions, peel them and then cut them into a rough 25mm (1") dice and toss them into the slow cooker.
Clean the carrots, peeling them if necessary, then cut them into 25mm (1") lengths and chuck them into the slow cooker.
Peel the potatoes, cut them into quarters and toss them into the pot!
Cut the lamb or mutton into large 35-50mm (1½-2") chunks and season them with the salt and pepper.
Heat a 28cm or 11" frying pan (not nonstick) over a high heat and add half of the cooking oil, then sear half of the lamb, transfer it to the slow cooker, then repeat with the remaining oil and lamb.
Pour out any residual oil, then return the pan to the heat and deglaze it with the lamb stock, making sure you scrape off any of the fond on the base. Pour this over the stew.
Add the bay leaf and the thyme, give everything a stir, then top up the pot with water, making sure that everything is just covered. You will need another 500-750ml (2-3 cups) of water.
Have a taste of the stock and add more salt if required, pop on a lid and cook on low for 6 hours before serving.