Slow-cooked Irish stew
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Slow-cooked Irish stew

By Sarah Cook

Contains pork – recipe is for non-Muslims only

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

  • Prep:20 mins
    Cook:8 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 673
  • fat 39g
  • saturates 16g
  • carbs 40g
  • sugars 11g
  • fibre 7g
  • protein 40g
  • salt 1.4g

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

  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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