Description
Savory Slow Cooker Lamb Stew for Cozy Nights In
Ingredients
Scale
- 2 tablespoons sunflower oil (for frying)
- 200 grams smoked streaky bacon (in one piece)
- 800 grams cheap stewing lamb (middle neck or scrag preferred)
- 1 teaspoon thyme (dried or fresh)
- 2 medium onions (thickly sliced)
- 2 large carrots (cut into big chunks)
- 4 medium potatoes (cut into hearty chunks)
- 1 leek washed and cut
- 500 ml lamb stock (or beef/vegetable stock)
- 2 leaves bay leaves
- 100 grams pearl barley
- 1 tablespoon knob of butter (for richness)
Instructions
- Heat the slow cooker if necessary, then drizzle the sunflower oil in a frying pan. Sizzle the bacon until it’s crisp and golden, and transfer to your slow cooker pot.
- Brown the chunks of stewing lamb in the same frying pan and transfer to the slow cooker with thyme, onions, carrots, potatoes, lamb stock, bay leaves, and enough water to cover the meat.
- Cover the slow cooker and cook on Low for 7 hours.
- Stir in the pearl barley and leek, and cook on High for another hour until the barley is tender.
- Mix in the knob of butter, season to taste, and serve up straight from the dish.
Notes
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Slow Cooker Lamb Stew