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The Ultimate Slow-cooked Irish Lamb Stew Recipe

For perfectly cooked, melt in your mouth lamb and delicious veg in a rich hearty gravy, this recipe is so simple to make but carries so much flavour. Leave it to bubble on low for 7-8 hours whilst you get on with your day, and return to a delicious traditional dinner, ready to be served with a warm bread roll for soaking up all those juices. Alternatively, leave the potatoes out of the slow cooker, and make them in to mash to serve on the side! 

Ingredients

  • 1 tbsp sunflower oil
  • 150g smoked streaky Heritage bacon, cut into chunks
  • 850g stewing lamb cut into large chunks
  • 700ml lamb stock
  • Small bunch thyme
  • 5 carrots, cut into chunks
  • 5 medium potatoes, cut into chunks
  • 3 onions, sliced
  • 3 bay leaves
  • 75g pearl barley
  • 1 leek, washed and cut into chunks
  • Small knob of butter

Method

  1. Heat the sunflower oil in a frying pan, and sizzle the bacon until crisp. Tip the bacon into a slow-cooker pot, before browning the chunks of lamb in the pan.
  2. Transfer the browned lamb to the slow-cooker pot with the thyme, bay leaves, onions, stock, potatoes and carrots. Top up with water if the mixture isn’t covered. Cook for seven hours on a low heat.
  3. Throw in the leek and pearl barley, cooking on a high heat for an additional hour.
  4. Stir in the butter and serve with a large slice of Irish soda bread or greens. 

You could use this stew as a base for delicious pie for all the family, simply scoop the mixture in to a large casserole dish and top with a layer of store bought puff pastry. Stick it in the oven until golden brown and flakey topped.

Looking for more pie recipes? Try our collection of 5 easy pie recipes, from fish to steak and ale, there is sure to be something you fancy a slice of!

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