Crock-Pot Irish Lamb Stew

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

Cubed lamb meat is simmered away in a rich broth that has been fortified with Guinness beer along with carrots, onions, potatoes and mushrooms until cooked to perfection. A great Irish stew to serve for Saint Patrick's day or any day you are craving a rich hot stew for dinner!

3.6 from 15 votes

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Prep Time 30 mins

Cook Time 10 hrs

Total Time 10 hrs 30 mins

Course Soups, Stews and Chili

Cuisine Irish

Servings 8 Servings

Calories

Ingredients

1x2x3x

• 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.

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