Slow-cooked Irish stew

Slow-cooked Irish stew

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(7 ratings)

Prep: 20 mins Cook: 8 hrs


Serves 6
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal673
  • fat39g
  • saturates16g
  • carbs40g
  • sugars11g
  • fibre7g
  • protein40g
  • salt1.4g
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  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 onion, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrot, cut into big chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 medium potato, cut into big chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 700ml lamb stock
  • 3 bay leaf
  • 85g pearl barley
  • 1 large leek, washed and cut into chunks



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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

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

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Comments, questions and tips

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Comments (11)

lizleicester's picture

This was lovely although I had to change the method a bit because my slow cooker wasn't big enough to fit everything in. I left out the potatoes, leeks and pearl barley while the rest cooked in the slow cooker for 8 hours. The next day I transferred everything from the slow cooker to a casserole and added the potatoes (having boiled them for 10 minutes), leeks and pearl barley. The oven was about 150 and the last 30 minutes I left the lid off to slightly colour the stew. Delicious.

TinyDancer7's picture

This was so tasty, I made it for my sister who had been poorly and she cleared the bowl! I added 3 cloves of garlic and ground pepper to the recipe for extra flavour.

Justme29's picture

I followed the recipe down to the t but it's smells and tastes awful never again I don't get the good reviews !

khjackso's picture

Given the ingredients, I was wondering where the 11g of sugar indicated comes from....carrots?

lea lea's picture

I don't know if it's best to put the veg at the bottom of the slow cooker with the meat on top.

regaljester's picture

It is better to put the meat on top of the veg when slow cooking.

MzDaisyMoo's picture

Quick question - does the pearl barley go into the stew uncooked?

TP's picture

Really easy to prepare. The ingredient amounts were too much for the size of my slow cooker, so I ended up using a large chili pot on an electric stove top, set to low. The cooking time was a little quicker then in the slow cooker but the results were fantastic. Pearl barley is hard to get in my area, so I used brown rice. It worked out well, reducing the amount of excess liquid. Really delicious!

suzyplatt's picture

this is in my slow cooker as i write this, its smells absolutely delicious, have some nice, fresh crusty bread to go with it!

joanneeland's picture

also, forgot to add, I put a bit of cornflour mixed with water in during the last half hour, just to thicken the sauce a little.

joanneeland's picture

I made this in my slow cooker for a St Patrick's feast. Absolutely beautiful - everyone had seconds. I put it in my slow cooker on high at 11am and it was ready at 5.30pm. I did use steak pieces instead of lamb just due to cost and I also didn't add in pearl barley or leeks at the end as I didn't have any. It was still great. I thought I'd have some left over, but it was all gone - someone even clean the pot out with a buttery bit of bread - musta been good!

Questions (1)

clairet's picture

Would you be able to substitute Quinoa for the pearl barley to make it gluten free - would that work?

Tips (1)

middle-chip's picture

Judging by the comments about there being too big a quantity to fit in the slow cooker I decided to halve the ingredients. I have a 3.3 litre slow cooker and even with half the ingredients it was full so would recommend checking the capacity of your slow cooker first.
Also, I added a couple of sticks of finely chopped celery to add more flavour and finished with a few teaspoonfuls of instant lamb gravy granules to thicken the gravy slightly. Very moreish!

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