Slow Cooker Irish Stew
While not winning a beauty contest, there is something so comforting about a classic Irish stew, with meltingly tender lamb and carrots, hearty barley and the deep flavour from slow-cooked dried herbs. Our Mixed Herbs Special Blend was developed in the 1950s by Herbie’s parents, with subtle tweaks to classic Mixed Herbs by reducing the sage and adding mint, making it ideal for this lamb stew.
Ingredients
1kg lamb shoulder or neck, cut into 5cm cubes and excess fat removed
1 tbsp plain flour
2 tbsp olive oil
1 brown onion, halved and sliced
3 carrots (200g), cut into 5cm cubes
2 potatoes (400g), peeled and cut into 5cm cubes
1 tbsp Herbie’s Mixed Herbs
1 L lamb or chicken stock
250g pearl barley
salt, to taste
Instructions
- Turn slow cooker onto low setting.
- Toss lamb in flour, shaking to remove any excess.
- Heat half the oil in a large frying pan and brown meat in batches (3-4 minutes each side), then transfer to slow cooker.
- Heat remaining oil in frying pan and cook onion for 1 minute, then add vegetables for 2 minutes to lightly brown. Transfer to slow cooker.
- Add herbs, stock and pearl barley, stir and cover.
- Cook for 6 hours on low, or increase to medium for 3 hours, until very tender. Season to taste.
- Serve with wilted cabbage, white bean mash, or fresh bread.
Find it online: https://www.herbies.com.au/recipes/slow-cooker-irish-stew/
