Home
Recipes
Slow cooker lamb stew

Slow cooker lamb stew with veg in a bowl

Slow cooker lamb stew

Name: Slow cooker lamb stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: Irish
Ingredients: 1 tbsp sunflower oil; 200g smoked streaky bacon preferably in one piece, skinned and cut into chunks; 900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks; small bunch thyme; 3 onions thickly sliced; 5 carrots cut into big chunks; 6 medium potatoes cut into big chunks; 700ml lamb stock; 3 bay leaves; 85g pearl barley; 1 large leek washed and cut into chunks; small knob of butter

Sarah Cook

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 8 hrs

A star rating of 4.3 out of 5.50 ratingsRate

loading...

Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising in this traditional slow cooked Irish stew. It contains filling pearl barley, too

Easily halved

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Turnip colcannon

A star rating of 3.3 out of 5.4 ratings

Winter greens with bacon butter

A star rating of 4.4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
200g smoked streaky bacon

preferably in one piece, skinned and cut into chunks
900g cheap stewing lamb

like middle neck or scrag (ask at your butcher counter), cut into large chunks
small bunch thyme
3 onions

thickly sliced
5 carrots

cut into big chunks
6 medium potatoes

cut into big chunks
700ml lamb stock
3 bay leaves
85g pearl barley
1 large leek

washed and cut into chunks
small knob of butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal673
fat39g
saturates16g
carbs40g
sugars11g
fibre7g
protein40g
salt1.4g

Method

step 1

Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
step 2

Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
step 3

Stir in the butter, season and serve scooped straight from the dish.

Recipe from Good Food magazine, March 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.50 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now