Irish Stew

It is freezing here in Queensland today - I know, I know, those of you from the south are laughing at me but I don't cope very well with the cold!  A meal that warms the insides is a slow cooked Irish Stew. It is a versatile recipe as you can do it in slow cooker or oven (whatever suits you).

Cheaper cuts of lamb are great for this recipe and you can switch the lamb to beef if you prefer.

Enjoy,
Amanda

IRISH STEW

• 750g lamb, diced
• 3 medium potatoes, peeled & diced
• 2 onions, sliced
• 2 carrots, peeled & sliced
• 2 Tbspn pearl barley (optional)
• 3 cups chicken stock
• 2 Tbspn tomato paste
• ½  tsp chopped parsley
• ½  tsp chopped rosemary
• 1 Tbspn plain flour

SLOW COOKER

1. Place all ingredients (except flour) in slow cooker.

2. Mix flour with 1 Tbspn water and stir to form a smooth paste.  Add to slow cooker.

3. Stir together then cook on high for 4 ½  hrs or low for 8 hrs or until meat is tender.

OVEN

1. Preheat oven to 160 degrees C.

2. In a large pot over high heat, add lamb & fry until brown.  Add all remaining ingredients (except flour) into the pot.

3. Mix flour with 1 Tbspn water & stir to form a smooth paste.  Add to pot.  Stir all ingredients to combine.

4. Pour into a 2.5 litre casserole dish and bake, covered for 2 hrs or until meat is tender.