The BBC Good Food logo
Slow-cooked Irish stew

Slow-cooked Irish stew

By
Rating: 4 out of 5.33 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily halved
  • Freezable
Nutrition: per serving
NutrientUnit
kcal673
fat39g
saturates16g
carbs40g
sugars11g
fibre7g
protein40g
salt1.4g
Advertisement

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

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.

Goes well with

Recipe from March 2014, March 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.33 ratings
Advertisement
Advertisement
Advertisement

Sponsored content