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Lamb Irish Stew with Pearl Onions and Fresh Parsley
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 8 ounces pearl onions, peeled
  • 2 medium carrots, sliced into 1/2-inch rounds
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Place the lamb cubes in the bottom of the slow cooker.
  • Add the potatoes, pearl onions, and carrots on top of the lamb.
  • Pour the beef broth over the ingredients, then sprinkle in the thyme, salt, and pepper.
  • Cover and cook on low for 8 hours, until the lamb is fork-tender and the vegetables are soft.
  • Stir in the chopped parsley just before serving.

Notes

If the broth seems thin at the end, mash a few potato cubes against the side of the pot to thicken it naturally. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip the carrots if you prefer a stricter classic version focused only on lamb, potatoes, and onions.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Knife, Cutting Board