Slow-cooked Irish stew
Forget going out to eat or ordering takeout every time you crave European food. Try making Slow-cooked Irish stew at home. One portion of this dish contains about 39g of protein, 54g of fat, and a total of 846 calories. This recipe serves 6. For $3.77 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe is liked by 69 foodies and cooks. This recipe from BBC Good Food requires onions, sunflower oil, lamb, and potatoes. It works best as a main course, and is done in around 8 hours and 20 minutes. st. patrick day will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is great. If you like this recipe, you might also like recipes such as Slow-Cooked Stew, Slow-Cooked Meatball Stew, and Slow-cooked rabbit stew.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 480 minutes
Ingredients:
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
3 bay leaves
small knob of butter
5 carrots, cut into big chunks
900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
700ml lamb stock
1 large leek, washed and cut into chunks
3 onions, thickly sliced
85g pearl barley
6 medium potatoes, cut into big chunks
1 tbsp sunflower oil
small bunch thyme
Equipment:
slow cooker
frying pan
pot
Cooking instruction summary:
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.Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.Stir in the butter, season and serve scooped straight from the dish.
Step by 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.
2. 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.Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.Stir in the butter, season and serve scooped straight from the dish.
Nutrition Information:
