Basic Irish Stew

Basic Irish Stew

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Course Main Course
Cuisine Irish, slow cooker


  • Slow Cooker


  • 1 kg lamb shoulder diced
  • 3 carrots diced bite size
  • 2 onions diced
  • 1 leek chopped - optional
  • 100 g parsnip diced
  • 2 tbsp. fresh herbs
  • 600 ml vegetable stock
  • 100 g barley
  • 6 rooster or queens potatoes halved or quartered
  • Salt and pepper


  • Place all the ingredients in a slow cooker bowl. Place the lid and cook for 7-8 hours on low or 4-5 hours on high. Add the potatoes ¾ way of slow cooking. Check the seasoning.
  • Freeze any leftover and store for up to 4-6 months in the freezer.


If you want to serve dumplings:
Put in a bowl 150g self-raising flour and 2 tbsp. butter, some fresh herbs with some salt and pepper.
Add a few tbsp of buttermilk or cold water and stir until it comes together into a soft dough. Roll into 6-10 balls. Add to the stew after 6 hours, put the lid back on and cook for another 1-2 hours until the dumplings have puffed up and are cooked through.
Keyword irish, Kevin Dundon, Lamb, one pot wonder, slow cooker