Slow Cooker Irish Stew
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Chef & Child Ingredient of the Month, May 2015
¼ cup plain flour
salt and pepper
1.2 kg lamb forequarter chops, cut in half
3 tbs vegetable oil
3 onions, sliced
3 carrots, peeled and sliced
1 swede, peeled and diced
1 tsp dried oregano
1 tsp dried thyme
3 tbsp tomato paste
3 cups beef stock
1 kg potatoes, peeled and thickly sliced
1/3 cup parsley, chopped
Place flour, salt and pepper in a bag with the lamb chops and shake.
Heat oil in a frying pan and sear chops on both sides. Place in slow cooker with potatoes, carrots, swede, thyme.
In the same frying pan, cook the onions with for 3 minutes and then add the tomato paste, cooking for 2 minutes.
Add the stock to the pan and bring to the boil. Pour into the slow cooker.
Cook on high for 4 hours or low for 8 hours.
Remove bones before serving and stir through parsley.
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