Description
This Slow Cooker Irish Lamb Stew with Barley is hearty and flavorful, featuring tender lamb shoulder, pearl barley, and a medley of vegetables simmered slowly to perfection. Perfect for a comforting main course, this stew combines traditional Irish flavors with an easy slow cooker method.
Ingredients
Scale
Meat and Coating
- 2 pounds lamb shoulder cubed and visible fat removed
- ⅓ cup flour for coating the lamb
- 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 the lamb into cubes, removing any excess fat. Pat dry with paper towels to remove moisture. Peel and chop the potatoes, carrots, onion, and celery. Mince the garlic. Dissolve the vegetable stock cubes in 3 cups of boiling water.
- Coat the Meat: In a bowl, combine the flour with salt, pepper, and dried thyme. Toss the lamb cubes in the mixture ensuring each piece is thoroughly coated.
- Brown the Meat: Heat sunflower oil in a large frying pan over high heat. Fry the lamb in batches, browning all sides. Use a spatula to turn the meat. Avoid overcrowding the pan to ensure proper browning rather than boiling.
- Transfer to Slow Cooker: As each batch is browned, transfer the lamb to the slow cooker.
- Add Barley and Vegetables: Add the pearl barley, potatoes, carrots, onion, celery, and minced garlic to the slow cooker.
- Add Liquids and Sauce: Pour in the dissolved stock and stir in Worcestershire sauce. Mix everything gently to combine.
- Slow Cook: Cover and cook on low for 8 hours, or on high for 6 hours, until the meat is tender and vegetables are cooked through. Refer to your slow cooker’s instructions for exact cooking times.
- Add Peas: Approximately 10 minutes before serving, stir in half a cup of frozen peas. Let them heat through.
- Season and Serve: Taste the stew, adding extra salt if needed. Serve hot with crusty bread rolls for a complete meal.
Notes
- You can cook this dish on the stovetop by placing all ingredients in a large pot with a tight-fitting lid, bringing to a boil, then simmering gently for 1.5 to 2 hours until the meat is tender. Add extra stock if necessary to avoid drying out.
- Substitute lamb with other cuts of beef such as chuck, flank, sirloin, brisket, or shin if desired.
- The cooked stew freezes well for up to 4 months. Defrost in the refrigerator and reheat in a saucepan on the stove until hot, adding additional stock if needed.
- Ensure you brown the meat properly to deepen flavor—avoid overcrowding the pan during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
