Irish stew

By samanthaknd

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Rate this recipe 4.3/5 (3 Votes)

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Spiced Lamb Casserole

Slow Cooker Quorn Sausage Casserole

Ingredients

1 tbsp sunflower oil
200g smoked streaky bacon
preferably in one piece
skinned and cut into chunks
900g stewing lamb
cut into large chunks
5 medium onions
sliced
5 carrots
sliced into chunks
3 bay leaves
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potatoes
cut into chunks
small knob of butter
3 spring onions
finely sliced

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 120mins
Cost Budget Friendly

Preparation

Step 1

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.

Step 2

Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

The trick with this classic one-pot is to use a cheaper cut of meat, which means you’ll skimp on price but not quality

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.