Hearty Slow-Cooked Australian-Irish Shepherd’s Stew

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A rich and comforting lamb and vegetable stew simmered slowly to meld hearty flavors inspired by Australian and Irish traditions. This Australian-inspired slow-cooker recipe, ready in about 190 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup dry red wine
• 3 fresh thyme sprigs
• 2 bay leaves
• 3 medium potatoes, peeled and cubed
• 1 cup frozen peas
• to taste salt
• to taste black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 peeled and sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the paste darkens slightly.
4. Step 4: Return lamb to the pot and pour in 4 cups beef broth and 1 cup dry red wine. Add 3 fresh thyme sprigs and 2 bay leaves. Bring to a simmer.
5. Step 5: Cover the pot and reduce heat to low. Let stew cook gently for 2 hours until lamb is tender.
6. Step 6: Add 3 peeled and cubed potatoes, cover, and cook for another 30 minutes until potatoes are soft.
7. Step 7: Stir in 1 cup frozen peas, season with salt and black pepper to taste, and cook uncovered for 5 more minutes until peas are heated through.
8. Step 8: Remove thyme sprigs and bay leaves before serving.