Slow cooker Irish lamb stew with barley

Ingredients

• 2 pounds / 900 grams lamb shoulder (cubed and visible fat removed)
• 1/3 cup / 50 grams flour (for coating the lamb)
• 1/2 teaspoon `salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 pound / 450 grams potatoes (peeled and quartered)
• 1/2 pound / 225 grams 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 / 50 grams (pearl barley)
• 3 vegetable stock cubes (or vegetable stock)
• 2 tablespoons Worcestershire sauce
• 2 to 3 tablespoons sunflower oil (for frying the meat)

Instructions

1. 1

   Cut the meat into cubes and remove any excess fat and pat with paper towels to remove any excess moisture. Peel and chop the vegetables. Peel and mince the garlic. Dissolve the stock cubes in 3 cups of boiling water.

2. 2

   Combine the salt, pepper, and thyme with the flour and use it to coat the meat. Make sure each piece of meat is thoroughly coated.

3. 3

   Heat the sunflower oil in a large frying pan and fry the meat in batches until it is nicely browned on all sides. Use a spatula to help you turn the meat. Keep the heat quite high so that the meat browns. If the heat is too low the meat will release its juices and will boil rather than brown. Also don't overload the pan with meat. If you add too much at once the temperature of the oil will drop and the meat will release moisture.As each batch of meat browns, transfer it to the slow cooker.

4. 4

   Once the meat has been browned and is in the slow cooker, tip the barley into the slow cooker, followed by the chopped vegetables.

5. 5

   Add the stock, Worcestershire sauce and minced garlic and give it all a stir.

6. 6

   Cook on low for 6 to 8 hours on on high for 4 to 6 hours. Consult the instruction book for your own particular model of slow cooker for exact timings.

7. 7

   10 minutes before you are ready to serve this Irish lamb stew, add half a cup of frozen peas and stir through.

8. 8

   Taste for seasoning and add extra salt if necessary.

9. 9

   Serve hot with crusty bread rolls.