Crock-Pot Irish Lamb Stew

Are you feeling Irish yet with all of our yummy St. Patrick’s Day recipes? Well here is my contribution for a really yummy Irish lamb stew made in the, what else, crock-pot!

Lamb can be hard to come by in some areas (I have a shelf in my freezer full because we purchase a whole lamb slaughtered from a friend who’s daughter is in 4H) so if you cannot find lamb or it’s just not your thing, feel free to substitute beef in this recipe. I promise it will come out just as good!

Crock-Pot Irish Lamb Stew

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 hours

Total Time: 10 hours, 30 minutes

Yield: 6-8 Servings

Crock-Pot Irish Lamb Stew


2 Lbs. Lean Lamb Meat, Cubed
1/4 Cup Vegetable Oil
1/2 Cup Flour
2 Teaspoons Salt
1/4 Teaspoon Pepper
1 Cup Water
1 Cup Guinness Beer
2 Bay Leaves
1 Teaspoon Dried Thyme
2 Carrots, Peeled & Sliced
1 Bag Of Pearl Onions
4 Potatoes, Peeled & Sliced
1 Cup Sliced Mushrooms (I used baby Portabello's)


  1. In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.
  2. Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.
  3. Brown the floured cubes of lamb in the hot oil till nice and brown.
  4. Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart crock-pot.
  5. Season with additional salt & pepper to taste.
  6. Cover and cook on low for 10 to 12 hours.

You are gonna love these!

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  1. Andrea says

    Hi Heidi,

    Thank you for the recipe!! can’t wait to crock my irish stew tomorrow!! Looks and sounds delish..


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