Whenever I make this Slow Cooker Irish Stew, the house fills with the cozy smell of tender lamb, smoky bacon, and fresh thyme. The potatoes and carrots soak up all the flavors, making every bite a delicious blend of savory and sweet. It’s one of my favorite comfort dishes for any chilly evening.

This stew’s a lifesaver on busy days. I’ll throw it together in the morning, and by dinner, it’s ready to go! Pair it with some rustic bread or a glass of cider, and you’re all set for a relaxing evening. It even tastes better the next day—perfect for easy leftovers.

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Recipe Ingredients

• 1 tbsp sunflower oil
• 200g/7oz smoked streaky bacon, skinned and cut into chunks
• 900g/1lb 15oz stewing lamb, cut into large chunks
• Small bunch of fresh thyme
• 3 onions, thickly sliced
• 5 carrots, cut into large chunks
• 6 medium potatoes, cut into large chunks
• 700ml/1¼ pints lamb stock
• 3 bay leaves
• 85g/3oz pearl barley
• 1 large leek, washed and cut into chunks
• Small knob of butter
• Salt and pepper to taste

How To Make Slow Cooker Irish Stew

1. Prepare the Ingredients: Heat your slow cooker on the low setting. Warm the sunflower oil in a frying pan, then sizzle the bacon until it’s crisp and golden, transferring it straight into the slow cooker pot.
2. Brown the Lamb: In the same pan, brown the lamb chunks in batches until they develop a deep color, adding them to the slow cooker pot as you go. This step enriches the flavor of the stew, so don’t skip it.
3. Add Vegetables and Stock: Once the lamb is in the pot, add the thyme, onions, carrots, potatoes, lamb stock, and bay leaves. Pour in enough water to just cover the lamb and vegetables, ensuring everything is submerged.
4. Slow Cook the Stew: Cover the slow cooker and cook on Low for 6 to 7 hours. This allows the lamb to become tender and the flavors to meld together.
5. Add Barley and Leek: One hour before the stew is done, stir in the pearl barley and leek. Turn the slow cooker up to High, letting it cook for an additional hour until the barley is soft.
6. Finish and Serve: Just before serving, stir in the butter for a smooth finish, and season with salt and pepper to taste. Serve the stew hot, scooping straight from the dish for a hearty, comforting meal.

Recipe Tips

• Use Different Meat Cuts for Flavor: Try using lamb shoulder instead of neck for a richer flavor and a slightly different texture. It cooks beautifully in a slow cooker and retains a great depth of taste.
• Boost Flavor with Garlic and Celery: For an extra layer of flavor, add a few cloves of crushed garlic and diced celery when sautéing the onions. These ingredients bring out a more savory profile in the stew.
• Adjust Texture with Extra Potatoes: If you like a thicker, more filling stew, add two more potatoes and mash a few chunks halfway through cooking to naturally thicken the broth.
• Add Greens for Color and Freshness: Stir in a handful of spinach or kale in the last 20 minutes of cooking. These greens add a pop of color, nutrients, and a fresh taste.

Recipe FAQs and Variations

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