Tasty Irish Lamb Stew

Tasty Irish Stew

This Irish lamb stew recipe is perfect for the slow cooker. Once you've browned the meat, simply put everything in the cooker 7 hours before you sit down to eat and you're good to go.

Prep time: 30 minutes

Cook time: 480 minutes

Servings: 6 people

Preparation

Heat some oil in a frying pan and add all the bacon and cook it until crispy.

Add the crispy bacon to the slow-cooker.

Now it’s time to brown the lamb chunks on the pan. Once the chucks are brown on all sides they can be added to the slow-cooker.

Add the thyme, onions, carrots, potatoes and bay leaves to the slow-cooker.

Add a lamb stock cube to 700ml of boiling water and once dissolved, add to the slow cooker.

Add more water to the mixture if necessary if the lamb chunks aren’t covered (they need to be submerged to cook properly).

Cover and cook on low for 7 hours.

When the seven hours are completed stir in the pearl barley and leek, turn the heat to high and then leave to cook for 1 hour more.

Finally, add the butter, stir and season.

Ingredients

1 tbsp sunflower oil

200g smoked streaky bacon, skinned and cut into chunks

900g stewing lamb

Small bunch thyme

3 onions, thickly sliced

5 carrots, cut into big chunks

6 medium potatoes, cut into big chunks

700ml lamb stock

3 bay leaf

85g pearl barley

1 large leek, cut into chunks

Small knob of butter

Ingredients

1 tbsp sunflower oil

200g smoked streaky bacon, skinned and cut into chunks

900g stewing lamb

Small bunch thyme

3 onions, thickly sliced

5 carrots, cut into big chunks

6 medium potatoes, cut into big chunks

700ml lamb stock

3 bay leaf

85g pearl barley

1 large leek, cut into chunks

Small knob of butter

Preparation

Heat some oil in a frying pan and add all the bacon and cook it until crispy.

Add the crispy bacon to the slow-cooker.

Now it’s time to brown the lamb chunks on the pan. Once the chucks are brown on all sides they can be added to the slow-cooker.

Add the thyme, onions, carrots, potatoes and bay leaves to the slow-cooker.

Add a lamb stock cube to 700ml of boiling water and once dissolved, add to the slow cooker.

Add more water to the mixture if necessary if the lamb chunks aren’t covered (they need to be submerged to cook properly).

Cover and cook on low for 7 hours.

When the seven hours are completed stir in the pearl barley and leek, turn the heat to high and then leave to cook for 1 hour more.

Finally, add the butter, stir and season.