Tender cubes of lamb, carrots and potatoes are simmered in this recipe for Crock-Pot Irish Lamb Stew flavored slightly with Guinness beer for a hearty stew!
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 Recipe
Ingredients
- 2 pounds Lean Lamb Meat (cubed)
- ¼ cup Vegetable Oil
- ½ cup All-Purpose Flour
- 2 teaspoons Salt
- ¼ teaspoon Pepper
- 1 cup Water
- 1 cup Guinness Beer
- 2 whole Bay Leaves
- 1 teaspoon Dried Thyme
- 2 whole Carrots (peeled and sliced)
- 16 ounces Frozen Pearl Onions (1 bag)
- 4 whole Potatoes (peeled and diced)
- 1 cup Mushrooms (sliced, such as baby portobella)
Instructions
- In a large skillet or dutch oven heat the vegetable oil on medium high heat till hot.
- Meanwhile place the flour, salt & pepper in a shallow dish such as a pie plate and dredge lamb meat lightly in flour mixture.
- Brown the floured cubes of lamb in the hot oil till nice and brown.
- Add browned lamb, water, Guinness, bay leaves, thyme, pearl onions, sliced carrots, potatoes and mushrooms to a 6 quart or larger slow cooker.
- Season with additional salt & pepper to taste.
- Cover and cook on low for 10 to 12 hours.
Hi Heidi,
Thank you for the recipe!! can’t wait to crock my irish stew tomorrow!! Looks and sounds delish..