ST PATRICKS DAY - Slow-Cooked Irish Stew
A heat warming dish - Slow Cooked Irish Stew.
• 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 onion, thickly sliced
• 5 carrot, cut into big chunks
• 6 medium potato, cut into big chunks
• 700ml lamb stock
• 3 bay leaf
• 85g pearl barley
• 1 large leek, washed and cut into chunks
• small knob of butter
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.