Slow-Cooked Irish Lamb Stew with Parsnips and Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A deeply flavorful stew featuring tender lamb and sweet root vegetables, slowly cooked to meld the earthy Irish flavors. This irish-inspired slow cooker ready in about 440 minutes pairs lamb shoulder, olive oil, large onion 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

• 1.5 lbs lamb shoulder
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 medium carrots
• 2 medium parsnips
• 1 cup beef broth
• 1 cup water
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium potatoes
• 1/4 cup fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large slow cooker over medium heat. Add 1.5 lbs lamb shoulder, cut into 1-inch cubes, and brown for 5 minutes per side until golden brown.
2. Step 2: Add 1 large onion, diced, and 3 cloves garlic, minced, stirring to combine. Cook for 2 minutes until fragrant.
3. Step 3: Stir in 2 medium carrots, peeled and sliced, and 2 medium parsnips, peeled and sliced. Pour in 1 cup beef broth and 1 cup water, then add 1 tsp dried rosemary, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Step 4: Cover and cook on low for 6-7 hours until lamb is fork-tender.
5. Step 5: Add 2 medium potatoes, peeled and diced, and cook for an additional 30 minutes until potatoes are tender.
6. Step 6: Remove the bay leaf, then stir in 1/4 cup fresh parsley, chopped. Serve immediately.