Slow Cooked Lamb Stew Recipe

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Our family loves an easy one pot meal. Something you can cook with limited effort, that takes minimal preparation and can be ready when we are. With a really busy routine, work, school and so much else it’s great to find a meal that we dish up whenever.

Lamb Stew is one of those things that we cook often, in the oven or in the slow cooker depending on what we’re doing that day. It’s a meal I have loved since my own childhood and now that I have my own family it’s something I cook regularly – especially over the autumn and winter.

Irish lamb stew is up there with my favourite meals as it reminds me of my childhood – where my parents would cook a huge batch of Lancashire stew in a pressure cooker. The pressure cooking meant it was ready in no time and we’d eat it for a few days and each day they would just throw in more potatoes, veg and stock.

This one pot lamb stew is such simple, hearty and warming meal and one that can last such a long time, full of flavour and easily bulked up to feed more people when needed. This is perfect for sharing and such a great comfort food.

The lamb stew meat always falls off the bone and it’s a great alternative to a beef stew. This can also easily be made into a slow cooker lamb stew by cooking on low for 8-10 hours in the crock pot, adding the flour an hour before you are ready to serve. I’m sure it would work in an Instant Pot too.

Although we use lamb shoulder for this recipe any lamb will work well – steaks, lamb chops or any other cut of meat that you have in the kitchen. It will always turn out delicious! You can even add extras in if you feel like it – pearl barley, bay leaves, red wine… it’s such a versatile recipe that you can switch up easily.

Here’s our Slow Cooked Lamb Stew Recipe:

Ingredients

• 600g lamb, diced
• 1kg potatoes, peeled and cut into chunks
• 500g carrots, peeled and cut into chunks
• 6 celery sticks, sliced
• 2 onions, sliced
• 1 tablespoon dried parsley
• salt and pepper to taste
• 1400ml lamb stock
• 2 tablespoons plain flour

Recipe

• Preheat the oven to 170C
• Put the meat, vegetables, parsley and seasoning into a casserole dish and pour over the stock
• Cook in the middle of the oven for 2 hours, stirring half way through. There is no need to brown lamb first.
• Stir in the flour and return to the oven for another 45 minutes for the stew to thicken
• Serve immediately with crusty bread

This can also be cooked on low for 8-10 hours in the slow cooker, adding the flour an hour before you are ready to serve.

If you’d like to print or pin the Slow Cooked Lamb Stew Recipe for later you can do so below. Enjoy!

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Slow Cooked Lamb Stew

Our family loves an easy one pot meal. Something you can cook with limited effort, that takes minimal preparation and can be ready when we are. Lamb Stew is one of those things that we cook often, in the oven or in the slow cooker depending on what we’re doing that day.

Course Main Course

Cuisine British

Keyword slow cooker

Prep Time 15 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours

Servings 6 servings

Calories 495kcal

Ingredients

• 600 g lamb diced
• 1 kg potatoes peeled and cut into chunks
• 500 g carrots peeled and cut into chunks
• 6 celery sticks sliced
• 2 onions sliced
• 1 tablespoon dried parsley
• salt and pepper to taste
• 1400 ml lamb stock
• 2 tablespoons plain flour

Instructions

• Preheat the oven to 170C
• Put the meat, vegetables, parsley and seasoning into a casserole dish and pour over the stock
• Cook in the middle of the oven for 2 hours, stirring half way through
• Stir in the flour and return to the oven for another 45 minutes for the stew to thicken
• Serve immediately with crusty bread

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.