Description
This Slow Cooker Irish Lamb Stew with Barley is a hearty and comforting dish perfect for cozy meals. Tender lamb shoulder is coated, browned, and slow-cooked with vegetables, pearl barley, and a rich vegetable stock seasoned with Worcestershire sauce and herbs. It’s an easy, flavorful stew that captures traditional Irish flavors and offers a satisfying main course ideal for family dinners.
Ingredients
Scale
Meat and Coating
- 2 pounds lamb shoulder cubed, fat removed
- ⅓ cup flour for coating the lamb
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 to 3 tablespoons sunflower oil for frying the meat
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
Instructions
- Prepare Ingredients: Cut the lamb into cubes, removing any excess fat. Pat dry with paper towels to remove moisture. Peel and chop the potatoes, carrots, onion, and celery. Mince the garlic. Dissolve the vegetable stock cubes in 3 cups boiling water.
- Coat the Lamb: In a bowl, combine flour, salt, black pepper, and dried thyme. Thoroughly coat each piece of lamb with this seasoned flour mixture.
- Brown the Lamb: Heat sunflower oil in a large frying pan over high heat. Fry the lamb in batches, avoiding overcrowding, turning with a spatula until browned on all sides. Remove browned lamb and transfer each batch to the slow cooker.
- Add Barley and Vegetables: Once all lamb is browned and in the slow cooker, add the pearl barley, chopped potatoes, carrots, onion, celery, and minced garlic into the slow cooker.
- Combine Liquids and Season: Pour in the prepared vegetable stock and Worcestershire sauce. Stir everything together to combine evenly.
- Cook the Stew: Cover and cook on the low setting for 8 hours (or on high for 6 hours) until meat is tender and vegetables are cooked through. Check your slow cooker manual for exact times if needed.
- Finish with Peas: About 10 minutes before serving, stir in ½ cup frozen peas to heat through.
- Season and Serve: Taste the stew and add extra salt if desired. Serve hot with crusty bread rolls for a complete hearty meal.
Notes
- If you prefer, cook this stew on the stovetop by placing all ingredients in a large saucepan with a tight-fitting lid. Bring to a boil, then reduce heat to a gentle simmer, cover and cook for 1½ to 2 hours until the meat is tender. Check and add extra stock if liquid evaporates too much.
- You can substitute the lamb with beef cuts such as chuck, flank, sirloin, brisket, or shin for a different flavor but similar texture.
- This stew freezes well for up to 4 months. Defrost in the refrigerator and reheat gently in a saucepan, adding extra stock if needed to maintain consistency.
- The nutrition facts provided do not include bread served alongside the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
