Slow cooker Irish Stew; A hearty, comforting dish made with tender chunks of lamb , root vegetables, and herbs simmered slowly for rich, savory flavor.

Equipment Required

• Slow cooker

Ingredients

• 2 tbs extra virgin olive oil
• 1.2kg boneless diced lamb, cut into 2-3 cm pieces
• 2 brown onions, cut into thick wedges
• 3 large carrots, thickly sliced
• 4 celery stalks, trimmed, thickly sliced
• 2 garlic cloves, crushed, or 2 teaspoons crushed garlic
• 35g (1/4 cup) plain flour
• 625ml (2 1/2 cups) liquid Beef Stock
• 2 dried bay leaves
• 1 tsp whole green peppercorns
• 4 large sprigs fresh thyme
• 2 tbs Worcestershire sauce, plus extra to serve
• 4 large potato, roughly chopped
• 2 parsnips, peeled, thickly sliced
• 120g (3/4 cup) frozen peas
• Fresh continental parsley to serve
• To Serve (Optional)
  • Crusty bread

Method

1. Heat oil in the searing we used a 5 litre slow cooker. Cook lamb, in 2 batches, until browned all over. Transfer to a bowl.
2. Add onion, carrot and celery to slow cooker. Cook for 3-5 minutes or until onion starts to soften. Add garlic and cook for 1 minute or until fragrant. Add flour and cook for 1 minute, stirring to coat vegetables. Gradually stir in stock. Add bay leaves, peppercorns, thyme and Worcestershire sauce. Season with salt.
3. Add onion, carrot and celery to slow cooker. Cook for 3-5 minutes or until onion starts to soften. Add garlic and cook for 1 minute or until fragrant. Add flour and cook for 1 minute, stirring to coat vegetables. Gradually stir in stock. Add bay leaves, peppercorns, thyme and Worcestershire sauce. Season with salt.
4. Sprinkle with parsley and serve with crusty bread.

Recipe Source

Goodwood quality meats