Slow cooker Irish stew recipe
- 1/2 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
- 1kg 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.
- You add your favourite vegetables to this recipe.
- I chose oregano and thyme but a couple of teaspoons of mixed herbs is also a nice replacement.
- You can also use neck chops for this recipe. Forequarter chops have bones but the slow cooking makes them fall away from the meal.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.