Description
This hearty Slow Cooker Irish Lamb Stew with Barley is a comforting dish featuring tender lamb shoulder, root vegetables, pearl barley, and a savory broth enhanced with Worcestershire sauce. Perfect for a cozy meal, it simmers low and slow to develop deep flavors and is ideal served with crusty bread rolls.
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 the meat
Instructions
- Prepare Ingredients: Cut lamb shoulder into cubes, removing excess fat and pat dry. Peel and chop potatoes, carrots, onion, and celery. Mince garlic. Dissolve vegetable stock cubes in 3 cups boiling water.
- Coat the Lamb: Mix salt, pepper, thyme, and flour in a bowl. Thoroughly coat each piece of lamb with the seasoned flour mixture.
- Brown the Meat: Heat sunflower oil in a large frying pan over high heat. Fry the lamb in batches, turning to brown all sides, avoiding overcrowding to prevent steaming. Transfer browned lamb to the slow cooker.
- Add Ingredients to Slow Cooker: Add pearl barley, chopped vegetables, minced garlic, dissolved stock, and Worcestershire sauce to the slow cooker with the browned lamb. Stir gently to combine.
- Slow Cook the Stew: Cook on low for 8 hours or on high for 6 hours until the lamb is tender and flavors meld. Check your slow cooker’s manual for times if needed.
- Finish with Peas: Ten minutes before serving, stir in ½ cup frozen peas and cook until heated through.
- Season and Serve: Taste the stew and add extra salt if necessary. Serve hot with crusty bread rolls.
Notes
- Stovetop Cooking Alternative: Combine all ingredients in a large saucepan with a tight-fitting lid. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 1.5 to 2 hours or until meat is tender, topping up with stock if liquid reduces too much.
- Substitute lamb with beef cuts such as chuck, flank, sirloin, brisket, or shin for a variation.
- Freeze leftover stew for up to 4 months. Defrost in the refrigerator and reheat in a saucepan until piping hot, adding extra stock if needed.
- Ensure meat browning is done on high heat to avoid boiling and loss of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 95 mg
