Basic Irish Stew
Equipment
- Slow Cooker
Ingredients
- 1 kg lamb shoulder diced
- 3 carrots diced bite size
- 2 onions diced
- 1 leek chopped - optional
- 100 g parsnip diced
- 2 tbsp. fresh herbs
- 600 ml vegetable stock
- 100 g barley
- 6 rooster or queens potatoes halved or quartered
- Salt and pepper
Method
- Place all the ingredients in a slow cooker bowl. Place the lid and cook for 7-8 hours on low or 4-5 hours on high. Add the potatoes ¾ way of slow cooking. Check the seasoning.
- Freeze any leftover and store for up to 4-6 months in the freezer.
Notes
If you want to serve dumplings:
Put in a bowl 150g self-raising flour and 2 tbsp. butter, some fresh herbs with some salt and pepper.
Add a few tbsp of buttermilk or cold water and stir until it comes together into a soft dough. Roll into 6-10 balls. Add to the stew after 6 hours, put the lid back on and cook for another 1-2 hours until the dumplings have puffed up and are cooked through.
Add a few tbsp of buttermilk or cold water and stir until it comes together into a soft dough. Roll into 6-10 balls. Add to the stew after 6 hours, put the lid back on and cook for another 1-2 hours until the dumplings have puffed up and are cooked through.
