This gorgeous slow cooker lamb Irish stew is packed full of bacon, pearl barley and veggies. You should brown the lamb and bacon before adding to the slow cooker for maximum flavour and extra delicious umami notes.
Serve with greens, and a pint of Guinness, of course.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
6 hrs
Total Time:
6 hrs 20 mins
Cal/Serv:
806
Ingredients
1Tbsp.
vegetable oil
150g
smoked streaky bacon, cut into thin strips
500g
diced lamb shoulder
2Tbsp.
plain flour
500ml
lamb stock
440ml
stout (we used Guinness)
2
onions, sliced
2
sticks of celery, finely chopped
2
parsnips, cut into thick discs
2
bay leaves
2
sprigs of thyme
100g
pearl barley, rinsed and drained
400g
potatoes, peeled and cut into large chunks
Directions
Step 1Heat the oil in a large frying pan. Add the bacon and cook until crispy. Remove using a slotted spoon to the slow cooker. Add the diced lamb and brown all over. You may need to do this in batches. Remove using a slotted spoon and add to the slow cooker with the bacon.
Step 2Stir in the flour ensuring the meat is well coated. Slowly pour in the stock and the Guinness. Add all the remaining ingredients, except the potatoes, to the slow cooker, stir and season lightly. Cook on low for 4hours.
Step 3Add the potatoes and ensure they are full submerged in the liquid. Cook for a further 1-2 hours until the potatoes are tender. Taste and season with salt and pepper. Serve with buttered cabbage.
Per serving:
Calories: 806
Protein: 47g
Fat: 37g
Sat fat: 14g
Carbs: 64g
Sugars: 14g
Fibre: 9g
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