Irish Stew in the Slow Cooker

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Didn’t do much for St. Patrick’s Day this year (last year I held a dinner party) but I did make an Irish Stew in the slow cooker…here’s the recipe!

I made this in the slow cooker, but you could just as easily make it in a regular casserole dish in the oven. Ideally I would have cooked this overnight on low, but instead, I cooked it on high for 6 hours.

Irish Stew

Irish Stew

Yield: 4-6

Cooked in a slow cooker for 6 hours (high) and 12 hours (low).


  • 250g leeks, sliced
  • 300g lamb steaks, cut into bite sized pieces
  • 500g beef casserole steaks
  • 700g potatoes, peeled and thickly sliced
  • 2 white onions, peeled and quartered
  • 1 savoy cabbage, cut into chunks
  • 4 carrots, cliced
  • 400ml beef stock
  • freshly ground black pepper
  • 4 tsp dried thyme
  • one calorie/low calorie oil spray


  1. Set your slow cooker to high to warm up.
  2. Add the potatoes, leeks, onions and carrots. Sprinkle with black pepper and thyme.
  3. Heat a frying pan and spray with oil. Brown the meat on all sides and add to the slow cooker.
  4. Pour over the beef stock and cook on high for 6 hours, or on low overnight.
  5. About an hour from the end of cooking, add the cabbage chunks to the top of the stew.
  6. If the gravy needs thickening, add some gravy granules to reach the desired consistency.

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