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Slow-cooked Irish stew

Slow-cooked Irish stew

Rating: 4 out of 5.32 ratings
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  • 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
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Ingredients

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 Good Food magazine, March 2014

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Overall rating

Rating: 4 out of 5.32 ratings

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