Slow Cooker Irish Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 450 g diced leg of lamb (all visible fat removed)
- • 4 medium potatoes (peeled and cut into chunks)
- • 3 medium onions (peeled and sliced)
- • 3 medium leeks (cut into 2cm thick slices)
- • 4 medium carrots (peeled and cut into 2cm thick slices)
- • 80 g pearl barley
- • 2 beef or lamb stock pots
- • 800 ml boiling water (to make the stock)
- • 1 clove garlic (peeled and crushed)
- • 1 tbsp fresh thyme (chopped)
- • 2 bay leaves
- • 1 tsp Worcestershire sauce
- • salt and pepper (to taste)
- • low calorie cooking spray
Preparation Steps
Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and fry, stirring, for 10 minutes or until softened and golden brown. Transfer the onions to the slow cooker.
Add the lamb and garlic to the frying pan and cook over a medium heat for 2 - 3 minutes to seal the lamb on all sides. Transfer to the slow cooker.
Add the potatoes, leeks, carrots, pearl barley, stock, thyme and bay leaves to the slow cooker. Season with salt and pepper and stir to combine well.
Cover with the lid and turn the slow cooker on to the low setting. Cook for 4 1/2 - 5 hours, stirring once halfway through if possible. Remember not to keep lifting the lid , each time you do will add another 30 minutes onto the cooking time.
Remove the bay leaves and adjust the seasoning before serving.