Description
This traditional Slow Cooker Irish Lamb Stew with Barley is a hearty and flavorful dish perfect for cozy meals. Tender lamb shoulder is coated and browned before slow cooking with potatoes, carrots, onions, celery, garlic, pearl barley, and a rich vegetable stock base enhanced by Worcestershire sauce. The slow cooking process results in meltingly tender meat and thick, comforting stew packed with wholesome vegetables and barley. A perfect main course for a satisfying dinner, served best with crusty bread.
Ingredients
Scale
Meat and Coating
- 2 pounds lamb shoulder cubed with visible fat removed
- 1/3 cup flour for coating the lamb
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
Vegetables
- 1 pound potatoes peeled and quartered
- 1/2 pound carrots peeled and thickly sliced
- 1 large white onion peeled and coarsely chopped
- 2 large stalks celery chopped
- 2 cloves garlic minced
- 1/4 cup pearl barley
- 1/2 cup frozen peas (added near the end)
Liquids and Seasonings
- 3 vegetable stock cubes or equivalent vegetable stock dissolved in 3 cups boiling water
- 2 tablespoons Worcestershire sauce
- 2 to 3 tablespoons sunflower oil for frying the meat
Instructions
- Prepare Ingredients: Cut the lamb shoulder into cubes, removing visible fat, and pat dry with paper towels. Peel and chop the potatoes, carrots, onion, and celery into the specified sizes. Mince the garlic. Dissolve 3 vegetable stock cubes into 3 cups of boiling water to make the stock.
- Coat the Meat: Combine the salt, black pepper, dried thyme, and flour in a bowl. Thoroughly coat each piece of lamb in this seasoned flour mixture to prepare for browning.
- Brown the Meat: Heat 2 to 3 tablespoons of sunflower oil in a large frying pan over high heat. Fry the coated lamb in batches without overcrowding until browned on all sides, turning with a spatula. This step locks in flavor and texture. Transfer browned meat to the slow cooker as batches finish.
- Add Barley and Vegetables: Once all lamb is browned and in the slow cooker, add the pearl barley, potatoes, carrots, onion, celery, and minced garlic. Stir to combine all ingredients evenly.
- Pour in Stock and Season: Add the prepared vegetable stock along with 2 tablespoons of Worcestershire sauce to the slow cooker. Stir everything together thoroughly to distribute flavors.
- Slow Cook the Stew: Cover and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours, until the lamb is tender and the barley is cooked through. Refer to your slow cooker’s manual for exact settings.
- Add Peas and Final Seasoning: Approximately 10 minutes before serving, stir in 1/2 cup frozen peas to heat through. Taste the stew and add extra salt if needed to adjust seasoning.
- Serve: Spoon the hot stew into bowls and serve it alongside crusty bread rolls for a complete meal.
Notes
- For a stovetop version, place all ingredients in a large saucepan with a tight-fitting lid. Bring to a boil, then reduce heat to low and simmer gently, covered, for 1.5 to 2 hours until the meat is tender. Add extra stock if liquid reduces too much.
- Substitute beef (chuck, flank, sirloin, brisket, or shin) for lamb if preferred.
- Freeze leftovers for up to 4 months. Thaw in the refrigerator and reheat in a saucepan until piping hot, adding extra stock if necessary.
- The nutritional information excludes any bread served on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg
