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.
- 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
Heat the sunflower oil in a frying pan. Cook the bacon until crisp and add to the slow-cooker pot.
Brown the lamb in the pan to seal in the juices.
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.
After 7 hours, add the leek and pearl barley, giving the stew a stir.
Cook for an extra hour on high.
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.