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Header - Irish Stew

Slow cooker Irish lamb stew

This is a simple recipe packed with flavour and takes barely any prep. Perfect for busy families, just leave the ingredients in a slow cooker for 8 hours and come back to a fragrant hearty dinner.

20 minutes
8 hours
5 people
What you'll need
  • 1 tbsp sunflower oil
  • 150g smoked streaky 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
Step 1

Heat the sunflower oil in a frying pan. Cook the bacon until crisp and add to the slow-cooker pot.

Step 2

Brown the lamb in the pan to seal in the juices.

Step 3

Add the browned lamb to the slow-cooker with the thyme, bay leaves, onions, stock, potatoes and carrots.

If the stock doesn’t cover the lamb, top up with enough water.

Cover and cook for 7 hours on a low heat.

Step 4

After 7 hours, add the leek and pearl barley, giving the stew a stir.

Cook for an extra hour on high.

Step 5

Stir in the butter, letting it gently melt. Season with salt and pepper and serve.

Serve with greens or a chunk of bread to mop up the juices.

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