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  1. Home
  2. stews

Slow-cooked Irish stew

This winter favourite is full of flavour and smells absolutely delicious. - by Hannah Oakshott
  • 08 Feb 2016
Slow-cooked Irish stew
Cook: 500 Minutes - easy - Serves 6 - nut-free - egg-free - pregnancy-safe
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This winter favourite is full of flavour and smells absolutely delicious.

Ingredients

1 tbsp sunflower oil

200 g smoked bacon (preferably in one piece), skinned and cut into chunks

900 g stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks

1 small bunch thyme

3 onions, thickly sliced

5 carrots, cut into big chunks

6 medium potatoes, cut into big chunks

700 ml lamb stock or beef stock

3 bay leaves

85 g pearl barley

1 large leek, washed and cut into chunks

small knob of butter

Method

  1. Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and just enough water to cover the lamb (if required). Cover and cook on Low for 7 hrs.
  2. Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
  3. Stir in the butter, season and serve scooped straight from the dish.
  • stews
  • slow cooked lamb
  • slow cooker recipes

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