Description
Slow cooker Irish lamb stew with barley is a comforting and hearty dish featuring tender lamb shoulder, vegetables, and pearl barley slow-cooked to perfection. This traditional Irish stew makes a satisfying main course, ideal for chilly days.
Ingredients
Scale
Meat and Coating
- 2 pounds lamb shoulder cubed, fat removed
- ⅓ cup flour for coating
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
Vegetables and Grains
- 1 pound potatoes peeled and quartered
- ½ pound carrots peeled and thickly sliced
- 1 large white onion peeled and coarsely chopped
- 2 large stalks celery chopped
- 2 cloves garlic minced
- ¼ cup pearl barley
Liquids and Seasonings
- 3 vegetable stock cubes dissolved in 3 cups boiling water
- 2 tablespoons Worcestershire sauce
- 2 to 3 tablespoons sunflower oil for frying
Instructions
- Prepare Ingredients: Cut lamb shoulder into cubes and remove excess fat. Peel and chop potatoes, carrots, onion, celery, and mince the garlic. Dissolve the vegetable stock cubes in 3 cups boiling water.
- Coat the Meat: Combine flour, salt, pepper, and dried thyme in a bowl. Toss lamb cubes in this mixture until thoroughly coated.
- Brown the Lamb: Heat sunflower oil in a large frying pan over high heat. Fry the lamb cubes in batches to avoid overcrowding, browning them on all sides. Use a spatula to turn the meat. Remove browned meat and transfer to the slow cooker.
- Add Barley and Vegetables: Place the pearl barley and chopped vegetables into the slow cooker with the browned meat.
- Add Liquids and Seasonings: Pour in the prepared vegetable stock, Worcestershire sauce, and add the minced garlic. Stir everything together gently.
- Cook the Stew: Set the slow cooker to low and cook for 6 to 8 hours, or on high for 4 to 6 hours, until the lamb is tender and flavors are melded.
- Add Peas: About 10 minutes before serving, stir in half a cup of frozen peas to heat through.
- Final Seasoning and Serve: Taste the stew and add more salt if needed. Serve hot with crusty bread rolls.
Notes
- Stove top alternative: Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 1.5 to 2 hours or until meat is tender. Add extra stock if liquid reduces too much.
- Substitute lamb with beef cuts like chuck, flank, sirloin, brisket, or shin if desired.
- Freeze leftover stew for up to 4 months. Defrost in refrigerator and reheat on stove, adding extra stock if needed.
- Ensure to brown meat properly to develop deeper flavor and prevent boiling in oil.
- Add frozen peas last to maintain their color and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
