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!
- 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
- 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.
- 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.
- Throw in the leek and pearl barley, cooking on a high heat for an additional hour.
- 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!